摘要
研究酚酸是否抑制α-淀粉酶活性,从而减缓小肠对葡萄糖的吸收。采用3,5-二硝基水杨酸法(DNS法)测定α-淀粉酶酶解后还原糖释放量,研究阿魏酸、绿原酸、对-香豆酸3种酚酸对α-淀粉酶活力的影响。结果显示:阿魏酸、绿原酸、对-香豆酸在一定浓度范围内抑制α-淀粉酶活力,添加量为0.05%时,三者对α-淀粉酶的抑制都表现为最高,分别为36.60%,51.43%和59.35%。3种酚酸具有很好的协同效果,0.07%阿魏酸+0.05%绿原酸+0.04%对-香豆酸混合物对α-淀粉酶的抑制率达到98.98%。通过摄入适量的酚酸能降低α-淀粉酶活性,延缓葡萄糖吸收,从而降低血糖浓度。
To investigate whether the three phenolic acids showed in- hibition for a-amylase, which could be used to retard glucose absorp tion in the small intestine. Different concentration of ferulie acid, chlorogenic acid, p-coumaric acid, and their mitures were added to the reaction system that contains α-amylase and water-soluble potato starch, reducing sugars was determined using DNS method to test the effect of phenolic acids on the activity of α-amylase. All of the 3 phenolic acids showed inhibition effect on a amylase, highest inhibi tion by phenolic acids occurred at the concentration of 0.05~, which were 36. 60%, 51. 43% and 59. 35% by ferulic acid, chlorogenic acid and p coumaric acid respectively. The 3 tested phenolic acids showed synergic effect on inhibition of α-amylase, a mixture of feru- lic acid, chlorogenic acid and α-coumarie acid at the concentration of 0.07%, 0.05% and 0. 04%inhibited 98.98% of the activity of α- amylase. Intake of ferulic acid, ehlorogenic acid and 0-coumaric acid can inhibit the activity of a-amylase, thus retard the release of glu- cose in the small intestine and decrease serum glucose level.
出处
《食品与机械》
CSCD
北大核心
2013年第6期38-40,共3页
Food and Machinery
基金
暨南大学科研培育与创新基金(编号:11613419)
暨南大学附属第一医院科研培育与专项基金(编号:2013212)
关键词
酚酸
阿魏酸
绿原酸
对香豆酸
Α-淀粉酶
血糖
phenolic acids
ferulic acid
chlorogenic acid
p-coumaricacid
s-amylase
serum glucose
