雅安藏茶对胃蛋白酶的促进作用

Promoting Effect of Ya'an Tibetan Tea on Pepsin

【目的】研究雅安藏茶促进胃蛋白酶的活性级分评价,为丰富雅安藏茶的生理代谢机理提供一定的科学依据。【方法】从雅安藏茶中系统萃取分离出7个级分,使用酶标仪与96孔板酶反应体系,对雅安藏茶水浸出物及各个级分促进胃蛋白酶的活性成分进行了系统的评价。【结果】雅安藏茶水浸出物（0.04~0.39mg/mL）及其4个级分的添加浓度（0.03~0.23mg/mL）与其对胃蛋白酶活性的促进作用之间均具有显著的量效关系;对胃蛋白酶的激活倍数进行比较,茶黄素（theaflavin,TFs）级分为5.26倍、儿茶素（catechin,Cs）级分为4.40倍、茶红素（thearubigins II,TRsII）级分为2.52倍、茶红素（thearubigins I,TRsI）级分为2.19倍。【结论】结合主要成分含量分析,认为各级组分中对胃蛋白酶活性起到良好促进能力的活性成分主要为：茶黄素、儿茶素和茶红素。

【Objective】The aim of this study was to explore the promoting effect of Ya＇an Tibetan tea on pepsin.The results may provide a theoretical basis for physiological mechanism of Ya＇an Tibetan tea.【Method】Seven kinds of Ya＇an Tibetan tea fractions were separated by organic solvents,and water extract and major components were analyzed for the evaluation of the active ingredient to promote the pepsin by ELIASA and enzyme reaction system.【Results】There were significant dose-effect relationship between concentration of water extract（0.04~0.39mg/mL）,major components（0.03~0.23mg/mL）from Ya＇an Tibetan tea and acceleration of pepsin activity.Compared to the multiple activation of pepsin,the Activation ratio of four fractions（TFs,Cs,TRsII,TRsI）from Ya＇an Tibetan tea were 5.26,4.40,2.52 and 2.19,respectively.【Conclusion】Combined with principal component analysis,the main active ingredients to promote pepsin activity were TFs,catechin and TRs.