淡豆豉提取物抑制乙酰胆碱酯酶活性的研究

Inhibitory Ability of the Extractive of Fermented Soybean to Acetylcholinesterase

目的:研究淡豆豉提取物对乙酰胆碱酯酶活性的抑制能力。方法:单因素考察淡豆豉在不同乙醇浓度,不同固液比,不同浸提时间和不同浸提温度下提取物对乙酰胆碱酯酶的抑制能力,采用Ellman法测定不同条件下的提取物对乙酰胆碱酯酶抑制率。结果:淡豆豉提取物的提取工艺为浸提时间60min,乙醇浓度100%,温度70℃,固液比1∶20时,对乙酰胆碱酯酶的抑制效果最佳,且古法炮制淡豆豉提取物对乙酰胆碱酯酶活性的抑制率比市购淡豆豉高。结论:古法炮制淡豆豉提取物对乙酰胆碱酯酶的活性有很好的抑制效果。

Objective： To study the inhibitory ability of the extractive of fermented soybean to acetylcholinesterase. Methods： Adopting Single factor to investigate the inhibitory ability of the fermented soybean extract to acetylcholinesterase with different extraction ethanol concentration,solid- to- solvent ratio,extraction time,and extraction temperature. Results： The optimum conditions of the extraction of fermented soybean extract were found to be at 70℃ with 100% ethanol at a solid- to- solvent ratio of 1∶ 20 for 60 minutes. Under this condition,the inhibitory effect of the extract to acetylcholinesterase is the best. Conclusion： The extract of fermented soybean made through ancient processing have good inhibitory effect to the activity of acetylcholinesterase.