摘要
分别采用对硝基苯酚法和α-葡萄糖苷酶的抑制活性测试方法,测定白酒提取物、2-甲基吡嗪、2,3,5,6-四甲基吡嗪、3-甲硫基丙醇和3-甲硫基乙酸乙酯分解甘油三酯的作用和抑制α-葡萄糖苷酶的活性。结果表明,白酒提取物、2-甲基吡嗪、2,3,5,6-四甲基吡嗪、3-甲硫基丙醇和3-甲硫基乙酸乙酯分解甘油三酯的能力大小分别为:0.0029 U/m L、0.0005 U/m L、0.0006 U/m L、0.0004 U/m L、0.0068 U/m L;对α-葡萄糖苷酶活性的抑制率分别为:3.19%、9.05%、8.29%、9.52%、7.48%。
The inhibitory activity test methods of p-nitrophenol and α-glycosidase were adopted respectively to detect triglycerides decomposition and α-glycosidase inhibition activities of microextraction,2-methylpyrazine, 2,3,5,6- tetramethylpyrazine,3-methylthiopropanol, and ethyl3-methylthiopropionae. The results showed that, their triglyceride decomposition capabilities were 0.0029 U/m L,0.0005 U/m L,0.0006 U/m L,0.0004 U/m L and 0.0068 U/m L respectively and their α-glycosidase inhibition rates were 3.19 %,9.05 %,8.29 %,9.52% and 7.48 % respectively.
出处
《酿酒科技》
2015年第4期61-64,共4页
Liquor-Making Science & Technology
关键词
芝麻香型白酒
甘油三酯
Α-葡萄糖苷酶
Zhimaxiang Baijiu（sesame-flavor liquor）
triglycerides
α-glycosidase
