期刊论文

Lu, Y.

中文

现代食品科技

1673-9078

2014

30

3

103-107

10.13982/j.mfst.1673-9078.2014.03.044

湖南省科技厅资助（2012NK3088）；

本校为第一且通讯机构

本实验通过高速逆流色谱从紫甘薯茎叶中制备分离得到绿原酸(1)、4,5-O-咖啡酰基奎宁酸(2,异绿原酸C)、3,5-O-咖啡酰基奎宁酸(3,异绿原酸A)及3,4-O-咖啡酰基奎宁酸(4,异绿原酸B)等四个高纯度天然化合物,并以4-硝基酚-α-D-吡喃葡萄糖苷(PNPG)为底物分别测定了四个化合物及紫甘薯茎叶提取物对α-葡萄糖苷酶的抑制作用.结果显示上述4个化合物及紫甘薯茎叶粗提物抑制α-葡萄糖苷酶的IC50值分别为:7.556 μg/mL、1.419 μg/mL、0.209 μg/mL、9.339 μg/mL和5.371 μg/mL,均远远低于阳性对照阿卡波糖的IC50(355.4 μg/mL),而进一步的酶抑制反应动力学分析结果显示化合物及提取物对α-葡萄糖苷酶表现为...

Chlorogenic acid (1), 4, 5-O-caffeoylquinic acid (2), 3, 5-O-caffeoylquinic acid (3) and 3, 4-O-caffeoylquinic acid (4) were isolated and prepared from purple sweet potato leaves by high speed counter-current chromatography (HSCCC). Then the inhibitory effect of these compounds and crude extract of sweet potato leaves on α-glucosidase were examined by using PNPG as substrate. The results indicated that four compounds and crude extract of sweet potato leaves exhibited certain inhibitory effects on α-glucosidase, with IC50 value of 7.556 μg/mL...