咖啡中绿原酸的提取及其对小鼠血糖浓度的影响

摘要

To investigate the effects of chlorogenic acid from coffee on the blood glucose concentration of mice, the experiments in vitro and in vivo were conducted in this study. In the experiment in vitro, the ethanol+microwav extracting method was first compared respectively by the orthogonal design. Secondly, the inhibitory effect of the extract from coffee, chlorogenic acid and glimepiride on α-amylase were examined. In the experiment in vivo, we compared the transformation of blood glucose concentration on mice by taking amylum, amylum+ chlorogenic acid, amylum+ coffee extract and amylum+ glimepiride by oral saccharinity tolerance test. The results of the experiment in vitro showed that the optimum extraction conditions were:30 ℃ temperature, microwave power at 300 W and 60% of ethanol. The coffee extract and chlorogenic acid seeds strongly inhibited the activities of ofα-amylase. The results of the experiment in vivo showed that chlorogenic acid was able to inhabit the blood glucose concentration of mice by taking amylum. And this effect may be obtained through the inhibition of of α-amylase.%为了探讨咖啡中绿原酸对小鼠血糖浓度的影响,该试验从体外和体内两个方面对其进行了初步研究。体外实验是采用正交设计对乙醇浸提+微波法进行比较,选取咖啡中绿原酸的最佳提取条件；观察咖啡提取物、绿原酸、格列美脲对α-淀粉酶的抑制作用。通过对小鼠口服耐糖体内实验,比较小鼠空腹服用淀粉、以及服用淀粉与绿原酸、咖啡提取物、格列美脲各组间血糖浓度的变化。结果表明,微波提取咖啡中绿原酸的最佳条件为温度30℃,功率300 W,乙醇浓度60%；咖啡提取物、绿原酸在体外对α-淀粉酶均有抑制作用。小鼠实验发现,绿原酸可以抑制淀粉所致的血糖浓度上升,而这一抑制作用可能是通过抑制α-淀粉酶来实现的。