苦荞黄酮对α-淀粉酶的抑制作用研究

Research on α-Amylase Inhibition Function of Buckwheat Flavonoids

为了比较研究各种不同提取方法下的苦荞黄酮对α-淀粉酶的抑制作用,分别对苦荞总黄酮溶液、苦荞水溶性黄酮溶液、苦荞醇溶性黄酮溶液用α-淀粉酶进行体外活性抑制作用试验,并绘制抑制曲线,所得的结果与阿卡波糖进行比较。结果表明:阿卡波糖、苦荞总黄酮、苦荞水溶性黄酮、苦荞醇溶性黄酮对α-淀粉酶均有抑制作用,其半抑制浓度(IC50)值分别为0.095、0.086、0.10、0.202 mg/mL。本研究为三种提取产物在防治糖尿病及其并发症等方面的应用提供参考,具有较大的理论意义和应用价值。

For comparison research of various extraction methods of buckwheat flavonoids with α-amylase were identified inhibitory effect respectively, the buckwheat flavonoids solution, buckwheat water soluble flavonoids solution, buckwheat alcohol-soluble flavonoids solution with u-amylase were identified in vitro activity conducted inhibition experiment. Through the rendering of α-amylase activity inhibit curve, calculate the half inhibiting concentration （IC50） of raw material on α-amylase were identified respectively, acarbose is 0.09, buckwheat flavonoids solution is 0.086 ,water-soluble flavonoids solution is 0.108, buckwheat alcohol soluble flavonoids solution is 0.200 mg/mL. The results can provide important references for the value-added utilization of the 3 products and theirs application in preventing and treating diabetes.