酸浆总甾体的提取及对α-淀粉酶的抑制作用研究

Study on the extraction process and inhibitory effect on α-amylase of total steroids from Physalis alkekengi L.

在单因素试验基础上,采用响应面试验,优化酸浆总甾体的提取工艺,并采用酶动力学法探讨酸浆总甾体提取物对α-淀粉酶的抑制作用。结果表明:最佳提取工艺为提取时间104 min、提取温度71℃、提取次数3次,在此条件下,总甾体提取量为(18.78±0.46)mg/g;酸浆提取物对α-淀粉酶具有抑制作用,抑制率可达58%±3.48%,半抑制浓度(IC_(50))为7.67 mg/mL,通过Lineweaver-Burk双倒数作图,可以推测该抑制类型为竞争性抑制。研究结果为开发降血糖药物及功能性食品提供了一定的理论依据。

On the basis of the single factor experiment,the response surface experiment was used to to optimize the extraction process of total steroids from Physalis alkekengi L.The inhibitory effect of total steroids from Physalis alkekengi L on α-amylase was studied.The results showed that the optimal extraction process was extraction time 104 min,extraction temperature 71 ℃,and extraction times 3 times.Under these conditions,the extraction amount of total steroids was(18.78±0.46)mg/g.Physalis alkekengi L extract had inhibitory effect on α-amylase,the inhibition rate was(58±3.48) %,and the half inhibitory concentration(IC_(50)) was 7.67 mg/mL.According to the Lineweaver-Burk double reciprocal plot,it could be inferred that the type of inhibition was competitive inhibition.The results could provide a certain theoretical basis for the development of hypoglycemic drugs and functional foods.