摘要
目的观察齐墩果酸对α-淀粉酶和脂肪酶的抑制作用。方法观察α-淀粉酶的质量浓度、反应时间、加样顺序对α-淀粉酶活力检测体系的影响,优化最佳的反应体系。在最优反应体系下检测齐墩果酸对α-淀粉酶活力的抑制作用并计算抑制率。国标法检测齐墩果酸对脂肪酶活力的抑制作用。结果齐墩果酸对α-淀粉酶活力抑制作用的最佳检测体系为:可溶性淀粉溶液、α-淀粉酶溶液以及齐墩果酸同时加入反应体系,40℃水浴25 min。通过检测发现齐墩果酸在0.10~0.30 mmol/L质量浓度范围内,齐墩果酸对α-淀粉酶活力的抑制率范围为31%~88%,对脂肪酶活力的抑制率范围为5%~21%。结论齐墩果酸对α-淀粉酶和脂肪酶活力均有抑制作用。
Objective To observe the inhibitory effect of oleanolic acid on pancreatic α-amylase and lipase. Meth- ods The factors were analyzed to optimize the best reaction system, including the concentration of α-amylase, reac- tion time, and theorder of adding substrate. The inhibitory effects of oleanolie acid on α-amylase were studied by calculating the inhibitory ratio. The inhibitory effects of oleanolic acid on lipase were analyzed by GB method. Results The best reaction system of oleanolic acid on α-amylase was as follows ： soluble starch solution,α-amylase and olean- olic acid were added simultaneously ,40 ℃ for 25 min. The results showed that theinhibitory range of oleanolic acid on oL-amylase were from 31% to 85%, and on liapse were from 5% to 21% at theconcentrations of oleanolic acidfrom 0.10 to 0.30 mmol/L. Conclusion Oleanolic aeid has the inhibitory effect on α-amylase and liapse.
作者
魏振奇
蔡文卓
郑晓娟
吴启坤
王迪
李澍
郗艳丽
WEI Zhenqi CAI Wenzhuo ZHENG Xiaojuan WU Qikun WANG Di LI Shu XI Yanli(School of Public Health, Jilin Medical University, Jilin City, Jilin Province, 132013, China)
出处
《吉林医药学院学报》
2017年第2期102-105,共4页
Journal of Jilin Medical University
基金
吉林市科技厅资助项目(201536113)
吉林省2016年大学生创新创业训练计划项目
