摘要
从山茱萸、知母、甘草、地榆及诃子中提取水溶性多糖,并通过酶抑制动力学反应考察其对α-葡萄糖苷酶活性的影响。酶动力学反应结果表明:地榆多糖对α-葡萄糖苷酶有激活作用;知母多糖对α-葡萄糖苷酶的活性随时间的变化先激活后抑制;山茱萸多糖、甘草多糖及诃子多糖均对α-葡萄糖苷酶有抑制活性,其中抑制活性最好的是甘草多糖,其抑制率为72.5%;其各自的影响机理还有待进一步研究。
The water-soluble polysaccharide was extracted from Cornus officinalis,Rhizoma anemarrhenaes, Licorice, Sanguisorba officinalis and Terminalia chebula ribs. Influence of these water-soluble polysaccharides on the activity ofα-glucosidase was investigated by enzyme kinetics reaction. The results show that sanguisorba officinalis polysaccharide has the activation function to α-glucosidase;influence of Rhizoma anemarrhenae polysaccharide onα-glucosidase activity changes with time, activation first and then inhibition; Cornel polysaccharide, Licorice polysaccharide and Terminalia chebula ribs polysaccharide have inhibitory activities against α-glucosidase. Licorice polysaccharide shows the best α-glucosidase inhibitory activity of all, the inhibition rate can reach to 72.5 %.
出处
《当代化工》
CAS
2015年第1期21-23,26,共4页
Contemporary Chemical Industry
关键词
山茱萸
知母
甘草
地榆
诃子
Α-葡萄糖苷酶
抑制率
Cornus officinalis
Rhizoma anemarrhenaes
Licorice
Sanguisorba officinalis
Terminalia chebula ribs
α-glucosidase
Inhibition rate
