紫甘薯花青素在模拟消化道条件下对蔗糖酶酶活性的抑制作用

摘要

The effect of anthocyanin extract of purple sweet potato on the activity of sucrase.Results show that the purple sweet potato anthocyanins has inhibitory effect on sucrase enzyme activity,and with the increase of the content of anthocyanin and the reaction time of growth,inhibition effect is enhanced.When the content of anthocyanin is 100μL,response time is 180 min,inhibition rate was 54％.The kinetics parameters of the enzyme reaction were determined by the rice equation and Lineweaver-Burk.Without inhibitor,Km is 4.04 × 10-2 mol/L,Vmax is 0.7630mol/ (L · min);with the inhibitor,Km is 2.17 × 10-1 mol/L,Vmax is 0.7658mol/ (L· min),Therefore,the inhibition type is competitive inhibition.%主要研究紫甘薯花青素提取物对小肠蔗糖酶酶活性的影响.结果表明:紫甘薯花青素对蔗糖酶酶活性具有抑制作用,而且随着花青素加入量的增大和反应时间的延长,抑制效果增强,当花青素加入量为l00μL,反应时间为180min时,抑制率达到54％,用米氏方程和Lineweaver-Burk双倒数作图确定其酶反应动力学参数:无抑制剂存在时Km值为4.04 × 10 2 mol/L,Vmax为0.7630mol/ (L· min),有抑制剂存在时Km值为2.17×10-1 mol/L,Vmax为0.7658mol/ (L·min),可推测抑制类型为竞争性抑制.