盐知母化学成分α-葡萄糖苷酶抑制作用研究

Study on inhibitory effect of chemical componentsin the salt Anemarrhenae Rhizoma on α-glucosidase

目的对盐知母化学成分α-葡萄糖苷酶抑制作用进行比较研究,以探讨盐知母降血糖作用的增效原理,为后期研发提供科学依据。方法采用高效液相色谱法,以PNPG(对硝基苯基α-D-吡喃葡萄糖苷)为底物比较盐知母化学成分对α-葡萄糖苷酶的抑制作用。结果从盐知母氯仿层中分离得到的顺-扁柏树脂酚,对α-葡萄糖苷酶具有良好的抑制作用,且优于阿卡波糖的作用。同时芒果苷、知母皂苷AⅢ等盐知母的增量成分对α-葡萄糖苷酶抑制作用也相对较强。结论盐知母活性部位氯仿层分离物,顺-扁柏树脂酚对α-葡萄糖苷酶具有较高的抑制活性,提示盐知母活性部位分离物顺-扁柏树脂酚在抗糖尿病产品开发方面具有很好的应用前景。

Objective To compare the inhibitory effect of chemical componentsin the salt Anemarrhenae Rhizoma on α-glucosidase, to explore itsthe synergistic effects ofhypoglycemic mechanism, and to provide the scientific basis for later research. Methods With the method of HPLC, PNPG was used as substrate to compare the α-glucosidase inhibition effect between the differentchemical componentsin the salt Anemarrhenae Rhizoma. Results The separation from the salt Anemarrhenae Rhizoma by chloroform-cis-hinokiresionl had a strong inhibitory effect onα-glucosidase, and it was better than the positive control group acarbose. The incremental compontensin the salt Anemarrhenae Rhizomalike mangiferin and timosaponin A Ⅲ groups showed a certain inhibition. Conclusion The extraction of the salt processed Anemarrhenae Rhizoma by chloroform-cis-hinokiresionl can inhibit α-glucosidase activity obviously, which reminds us it has good application prospects in product development of antidiabetics.