期刊论文

Study on the activity of a-amylase in extracts of Hawthorn fruit by orthogonal method

中文

中国医药导报

1673-7210

2011

8

32

35-36

10.3969/j.issn.1673-7210.2011.32.014

本校为第一机构

目的:通过了解山楂提取物对α-淀粉酶活性的影响获得山楂提取物与α-淀粉酶的复合制剂配方原则.方法:通过正交实验法研究不同山楂60%乙醇回流提取物浓度、反应温度、pH对α-淀粉酶活性的影响.结果:pH 6.8、温度40℃、加入20%的山楂提取物的α-淀粉酶反应活性最高.结论:该试验结果为山楂α-淀粉酶复方制剂的配制提供了有价值的配方和配方条件.

Objective： To obtain a formula principle of compound preparation with extracts of Hawthorn fruit and α-amylase by understanding the effect of extracts of Hawthorn fruit on a-amylase. Methods： The effect of extracts concentration of Hawthorn fruit by reflux extraction with 60% ethanol, reaction temperature and pH value on α-amylase activity were studied by orthogonal tests. Results： The aetivity of α-amylase were the strongest in temperature of 40℃ and 6.8 of pH value with 20% extract of Hawthorn fruit. Conclusion： The test results affor...