Inhibitory Effect of Tea Polysaccharide and Theaflavin from Xinyang Green Tea on α-glucosidase
The Xinyang green tea was used as raw material,and tea polysaccharides and theaflavins were ex-tracted by warm water extraction and alcoholization,deproteinized,and purified by macroporous resin.The inhibi-tion effect on α-glucosidase was studied by using α-glucosidase kinetics as a screening model.The results showed that the extraction yields of crude polysaccharide and deproteinized polysaccharide were 3 .03％ and 1 .93％,respectively,and the yield of theaflavin was 0.42％.Compared with the inhibitory effect of tea theaflavin and tea polysaccharide at the concentration of 0.035 mg/mL on α-glucosidase,the inhibitory rate were 33.15％and 9.74％,respectively.The inhibitory rate of theaflavin was significantly higher than that of tea polysaccharide. With the increase of purification degree of tea polysaccharide,the relative inhibition rate decreased.The inhibition activity of tea polysaccharide may be the result of the interaction of different molecules of sugar or sugar with other substances.
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