马齿苋多糖的分离纯化及其对α-淀粉酶的抑制作用
Isolation and purification of purslane polysaccharides and inhibitory effects on the α-amylase
毛子俊 1王金兰 2张树军 2王丹 2赵英楠 2孙立秋 2时志春 2赵明 2李军2
作者信息
- 1. 齐齐哈尔大学化学与化学工程学院,黑龙江 齐齐哈尔 161006
- 2. 齐齐哈尔大学化学与化学工程学院,黑龙江 齐齐哈尔 161006;齐齐哈尔大学国家市场监管技术创新中心(工业大麻),黑龙江 齐齐哈尔 161006
- 折叠
摘要
以干、鲜马齿苋为原料,经提取、除蛋白、脱色、柱层析分离纯化制得干马齿苋多糖(POP-Dc1,POP-Dc2)和鲜马齿苋多糖(POP-Fc1,POP-Fc2).采用 3,5-二硝基水杨酸(DNS)比色法测定两种马齿苋多糖对 α-淀粉酶活性的抑制作用.结果表明,分离纯化的马齿苋多糖对 α-淀粉酶活性均表现出一定的抑制作用,抑制能力大小为:POP-Fc1>POP-Dc1>POP-Fc2>POP-Dc2.其中,POP-Fc1 抑制作用最强,在 2.0 mg/mL下抑制率为(58.2±0.2)%.因此,鲜马齿苋分离纯化的多糖可更好地抑制α-淀粉酶活性,有望用于降糖药物及保健食品的开发应用.
Abstract
Using dried and fresh purslane as raw materials to extract,remove protein,decolorizeand purify by column chromatography to obtain dried purslane polysaccharides(POP-Dc1,POP-Dc2)and fresh purslane polysaccharides(POP-Fc1,POP-Fc2).The inhibitory effects of two purslane polysaccharides on α-amylase activity were determined using the colourimetric method of 3,5-dinitrosalicylic acid(DNS).The results showed that the isolated and purified purslane polysaccharides exhibited certain inhibitory effects on α-amylase activity and the inhibitory ability was in the following magnitude:POP-Fc1>POP-Dc1>POP-Fc2>POP-Dc2,among which the strongest inhibitory effect was observed for POP-Fc1,with an inhibitory rate of (58.2±0.2)％ at 2.0 mg/mL.So that,separated and purified polysaccharides from fresh purslane can better inhibit α-amylase activity,which is expected to be used in the development of hypoglycemic drugs and health food.
关键词
马齿苋多糖/分离纯化/α-淀粉酶Key words
purslane polysaccharides/separation and purification/α-amylase引用本文复制引用
基金项目
黑龙江省属高等学校基本科研业务费科研项目(145109512)
出版年
2024
国家科技期刊平台
NSTL
万方数据