Inhibition of α-Glucosidase by Different Solvent Extracts of Qingguo(Canarii Fructus)
Objective:To explore the composition differences of different solvents extracts of Qingguo(Canarii Fructus)and their inhibitory effects on α-glucosidase.Methods:Qingguo was extracted with water,50％ethanol,70％ethanol and 95％ethanol.The inhibitory effects of different extracts on α-glucosidase were determined to clarify their inhibitory types.The contents of gallic acid,ellagic acid and total flavonoids in different extracts were detected.Results:The solvent extracts had different degrees of inhibitory effects on α-glucosidase,and their inhibitory types were reversible noncompetitive inhibitory effects.The 70％ethanol extract had the best inhibitory effect,with IC50 of 9.914 × 103 μg/mL.The contents of gallic acid,ellagic acid and total flavonoids were(5.33±0.03)mg/g,(12.61±0.12)mg/g and(19.05±0.02)mg/g,respectively.Conclusions:The gallic acid in Qingguo extracts is not sensitive to extraction solvents,and the ellagic acid and total flavonoids are poorly water soluble.The 70％ethanol extract had the best inhibition effect on α-glucosi-dase,and the enzyme inhibition rate was the highest,which provided a basis for the development of Qingguo.
万方数据
维普
