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目的:研究灰栒子提取物对α-淀粉酶活力抑制作用。方法:采用3,5-二硝基水杨酸(DNS)比色法研究灰栒子提取物对α-淀粉酶活力抑制作用、抑制类型及pH对抑制作用的影响和灰栒子提取物的热稳定性。结果:灰栒子提取物对α-淀粉酶活性的抑制率可达80%,Lineweaver-Burk双倒数图呈非竞争性抑制,pH对其抑制活性无显著影响,不同温度处理的灰栒子提取物抑制活性无明显变化。结论:灰栒子提取物是有效的α-淀粉酶非竞争性抑制剂,其抑制活性不受pH影响且热稳定性良好。
OBJECTIVE: To study the inhibitory effect of extracts of wolfberry fruit on α-amylase activity. METHODS: The effect of extracts of Alpinia oxyphylla on α-amylase activity, inhibitory type and pH on inhibition were studied by 3,5-dinitrosalicylic acid (DNS) colorimetric method Thermal stability. RESULTS: The inhibitory rate of the extract of Alpinia oxyphylla on the α-amylase activity was up to 80%. Lineweaver-Burk double-countdown plot showed no competitive inhibition. pH had no significant effect on its inhibitory activity. There was no significant change in inhibitory activity. Conclusion: The ash extract is an effective non-competitive inhibitor of α-amylase, its inhibitory activity is not affected by pH and its thermal stability is good.