桑叶、荷叶复配物抗氧化和降糖降脂活性研究

Antioxidant,Hypoglycemic and Hypolipidemic Activities of Complexes of Mulberry Leaves and Lotus Leaves

桑叶、荷叶是药食两用原料,具有抗氧化、降血糖和降血脂等功能。该研究将桑叶提取物和荷叶提取物以不同比例复配,研究了复配物的1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、铁离子还原能力(Ferric ion reducing antioxidant power,FRAP)、α-葡萄糖苷酶抑制活性和胰脂肪酶抑制活性。结果表明:桑叶提取物和荷叶提取物配比为1:4时,复配物的DPPH自由基清除能力和FRAP能力及其对α-葡萄糖苷酶活性和胰脂肪酶活性的抑制能力均为最强。桑叶提取物和荷叶提取物以1:3和1:4复配后降血糖活性表现为协同作用,桑叶提取物和荷叶提取物以1:4复配后降血脂活性表现为协同作用。该研究结果可为降糖降脂功能性食品开发提供理论支撑。

Mulberry leaves and lotus leaves have antioxidant,hypoglycemic,and hypolipidemic functions,which are considered as food-medicine herbs.In this study mulberry leaf extract and lotus leaf extract were mixed in different proportions,then the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability,ferric ion reducing antioxidant power (FRAP),α-glucosidase inhibitory ability and pancreatic lipase inhibitory activity of the complexes were determined.The results showed that when mulberry leaf extract and lotus leaf extract were mixed at a ratio of 1:4,the DPPH free radical scavenging ability,FRAP ability,α-glucosidase inhibitory ability and pancreatic lipase inhibitory activity of the complexes were the highest.Synergistic hypoglycemic effect was achieved when the mulberry leaf extract combined with the lotus leaf extract at a ratio of 1:3 or 1:4.Synergistic hypolipidemic effect was achieved when the mulberry leaf extract,combined with the lotus leaf extract at a ratio of 1:4.The research results can provide theoretical support for the development of hypoglycemic and lipid-lowering functional foods.