摘要
为明确牛蒡根中多酚成分对脂肪酶的抑制作用,本文提取并富集牛蒡根中的多酚成分,采用福林-西奥卡特(Folin-Ciocalteu)法测定总酚含量;HPLC-UV法测定多酚部位中指标性成分的含量;对硝基苯基丁酸酯(p-NPB)法测定牛蒡根多酚和其指标性成分对脂肪酶的抑制效果、抑制类型,采用等效线图解法和药物联合指数(CI)测定牛蒡根中的多酚单体化合物联合使用时的抑制作用。结果表明,富集后的牛蒡根多酚部位的总多酚含量达到51.23%,5种指标性成分的含量占纯化后牛蒡根多酚含量的12.87%,牛蒡根多酚对脂肪酶半数抑制浓度IC_(50)值为1.706 mg/mL,抑制类型为可逆性竞争型抑制。新绿原酸、隐绿原酸、咖啡酸、绿原酸和异绿原酸A对脂肪酶的IC_(50)值分别为0.872、0.910、0.280、0.847、0.244 mg/mL。绿原酸和异绿原酸A浓度比为1:2.15时,CI值为0.549,咖啡酸和异绿原酸A浓度比为1:0.87时,CI值为0.282,对脂肪酶具有协同抑制作用。本研究为探究牛蒡根降脂功效的物质基础及其降脂的机制提供了实验依据,为牛蒡根的开发奠定基础。
In order to demonstrate the inhibitory effect of polyphenols from Arctium lappa roots(ALP)on lipase,the ALP were extracted and enriched.The content of total polyphenol was determined by Folin-Ciocalteu method,and the index components in ALP were determined by high performance liquid chromatography-UV(HPLC-UV)method.The inhibitory effect and type on lipase of ALP and its index components were determined by p-nitrophenyl butyrate(p-NPB)method.Combined inhibitory effect of them were evaluated by equivalent line diagram method and drug combination index(CI).The results showed that the total polyphenol of ALP reached 51.23%,and the contents of the five index components,i.e.,neochlorogenic acid,cryptochlorogenic acid,caffeic acid,chlorogenic acid,and isochlorogenic acid A accounted for 12.87%.ALP showed reversible competitive inhibition on lipase with half maximal inhibitory concentration(IC_(50))value 1.706 mg/mL.The IC_(50) of neochlorogenic acid,cryptochlorogenic acid,caffeic acid,chlorogenic acid,and isochlorogenic acid A were 0.872,0.910,0.280,0.847,0.244 mg/mL,respectively.When the concentration ratio of chlorogenic acid and isochlorogenic acid A was 1:2.15,the CI value was 0.549,and when the concentration ratio of caffeic acid to isochlorogenic acid A was 1:0.87,the CI value was 0.282,which indicated synergistic inhibition effect on lipase.This study provides a theoretical basis for exploring the chemical basis of the lipid-lowering effect of Arctium lappa roots and its lipid-lowering mechanism,and layed a foundation for the development of Arctium lappa roots.
作者
刘亿
许枬
王祎
曲扬
LIU Yi;XU Nan;WANG Yi;QU Yang(College of Pharmacy,Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)
出处
《食品工业科技》
CAS
北大核心
2024年第3期10-17,共8页
Science and Technology of Food Industry
基金
辽宁省“兴辽英才计划”科技创新领军人才(XLYC2002004)
辽宁省教育厅科学研究项目(L201949)。
关键词
牛蒡根
多酚
脂肪酶
抑制
Arctium lappa roots
polyphenol
lipase
inhibition
