鹰嘴豆水提物对α-葡萄糖苷酶的抑制作用研究

摘要

This paper reports theα-glucosidase inhibition of the aqueous extract from different chickpea com-ponents is determined. It is found that its half-inhibitory concentration (IC50) to the enzymic activity ofα-gly-cosidase is 0.20 mg/mL. The chickpea aqueous extracts are screened by macroporous resin D101 for evaluation of activity of the different components in it. The results show that through the elution by ethanol of different con-centrations, chickpeas aqueous extract shows stronger inhibition effect onα-glycosidase gradually, components with the 40%ethanol exhibits the strongest inhibitory effect. At the same time, it is determined by LC-MS chro-matograms that the different components in the chickpeas aqueous extract may consist of the Biochanin A、Soy-asaponin Bb、Formononetin etc, which illustrate that these saponin and isoflavone compounds influence the in-hibition effect fromα-glycosidase.%研究鹰嘴豆水提物的不同组分对a-糖苷酶的抑制作用，其对a-糖苷酶的半抑制浓度为0.20 mg/mL。将鹰嘴豆水提物经过大孔树脂D101筛选，对其不同组分进行活性评价。结果发现鹰嘴豆水提物经过不同乙醇浓度洗脱，其对α-糖苷酶的抑制效果逐渐增强，其中40%乙醇组分对α-糖苷酶的抑制效果最强。同时应用LC-MS定性分析组分，发现鹰嘴豆水提物中可能存在鹰嘴豆芽素A、大豆皂苷Bb、芒柄花素等物质。说明这些皂苷及异黄酮类化合物影响α-葡萄糖苷酶抑制效果。