黄精醪糟发酵液成分及对α-葡萄糖苷酶抑制活性研究

Study on the components of polygonatum mash fermentation broth and its inhibitory activity on α-glucosidase

比较分析黄精醪糟和纯米醪糟的成分及对α-葡萄糖苷酶的抑制作用,探究其降血糖效果。运用傅里叶红外光谱仪(FT-IR)、紫外-可见分光光度仪、离子色谱等技术对醪糟液进行组分分析;以对-硝基苯基-α-D-吡喃葡萄糖苷为底物、阿卡波糖为阳性对照,对比2种醪糟对α-葡萄糖苷酶的抑制率,并进一步采用IC_(50)值评价醪糟的降血糖效果。结果表明:黄精的加入使醪糟液新产生甘露糖醛酸和岩藻糖;黄精醪糟原液对α-葡萄糖苷酶抑制率达82%,较纯米醪糟高出14%;黄精醪糟对α-葡萄糖苷酶的IC_(50)值为0.33 mg/mL。黄精醪糟的酶抑制作用较强,降血糖效果显著,为其开发为降血糖功能性保健品提供了数据参考。

The compoition of polygonatum mash and pure rice mash and inhibition effect on α-glucosidase were compared and analyzed, their hypoglycemic effect was also investigated. Fourier infrared spectrometer(FT-IR), ultraviolet visible spectrophotometer and ion chromatography were used to analyze the components of mash broth;P-nitrophenyl-α-D-glucopyranoside was used as substrate and acarbose was used as positive control to compare the inhibition rate of α-glucosidase by the two mash broth, and the IC;value was further used to evaluate the hypoglycemic effect of the mash broth. The results showed that the addition of polygonatum caused new production of mannuronic acid and fucose in the mash broth;The inhibition rate of α-glucosidase in the original fermentaion broth of polygonatum mash reached 82 %, which was 14 % higher than that of pure rice mash;The IC;value of polygonatum mash on α-glucosidase was 0.33 mg/mL. Polygonatum mash had strong enzyme inhibition and remarkable hypoglycemic effect, which provides a data reference for its development of hypoglycemic functional health products.