齐墩果酸对α-淀粉酶及脂肪酶的抑制作用

Inhibitory effect of oleanolic acid on pancreatic α-amylase and lipase

目的观察齐墩果酸对α-淀粉酶和脂肪酶的抑制作用。方法观察α-淀粉酶的质量浓度、反应时间、加样顺序对α-淀粉酶活力检测体系的影响,优化最佳的反应体系。在最优反应体系下检测齐墩果酸对α-淀粉酶活力的抑制作用并计算抑制率。国标法检测齐墩果酸对脂肪酶活力的抑制作用。结果齐墩果酸对α-淀粉酶活力抑制作用的最佳检测体系为:可溶性淀粉溶液、α-淀粉酶溶液以及齐墩果酸同时加入反应体系,40℃水浴25 min。通过检测发现齐墩果酸在0.10~0.30 mmol/L质量浓度范围内,齐墩果酸对α-淀粉酶活力的抑制率范围为31%~88%,对脂肪酶活力的抑制率范围为5%~21%。结论齐墩果酸对α-淀粉酶和脂肪酶活力均有抑制作用。

Objective To observe the inhibitory effect of oleanolic acid on pancreatic α-amylase and lipase. Meth- ods The factors were analyzed to optimize the best reaction system, including the concentration of α-amylase, reac- tion time, and theorder of adding substrate. The inhibitory effects of oleanolie acid on α-amylase were studied by calculating the inhibitory ratio. The inhibitory effects of oleanolic acid on lipase were analyzed by GB method. Results The best reaction system of oleanolic acid on α-amylase was as follows ： soluble starch solution,α-amylase and olean- olic acid were added simultaneously ,40 ℃ for 25 min. The results showed that theinhibitory range of oleanolic acid on oL-amylase were from 31% to 85%, and on liapse were from 5% to 21% at theconcentrations of oleanolic acidfrom 0.10 to 0.30 mmol/L. Conclusion Oleanolic aeid has the inhibitory effect on α-amylase and liapse.