酸味中药抗糖尿病活性成分群筛选

Screening of Active Constituents in Sour Chinese Medicine Against Diabetes

目的比较12种酸味中药抗α-淀粉酶活性差异。方法通过体外模型实验测定α-淀粉酶活性的方法,对12味酸味中药进行α-淀粉酶抑制活性筛选。结果石榴皮、金樱子、山茱萸α-淀粉酶抑制半数抑制率生药量分别为0.0203 mg、0.0413 mg、0.0579 mg。结论石榴皮、金樱子、山茱萸抗α-淀粉酶活性相对较强。对其进一步分离、纯化并提取活性部位,可望获得抑制活性更强的中药α-淀粉酶抑制剂。

Objective： To compare the difference of 12 kinds of sour Chinese medicine against a-amylase activity. Methods： The α-amylase activity was determined by vitro model test and its inhibition from the 12 kinds of sour Chinese medicine were screened. Results： The half inhibiting rate of α-amylase activity of Shiliupi, Jinyingzi and Shanzhuyu were 0.0203 rag, 0.0413 mg and 0.0579 mg respectively. Conclusion： The activity of α-amylase of Shiliupi, Jinyingzi and Shanzhuyu is relatively strong. The active part was further separated, purified and extracted and it is expected to be more powerful than the Chinese medicine in inhibiting α-amylase activity.