论文部分内容阅读
目的:探讨不同发酵条件对桑叶总黄酮、总多酚含量及体外降糖活性的影响。方法:本研究主要利用比色法考察固态、液态两种发酵条件对桑叶发酵物中总黄酮、总多酚含量的影响,同时建立α-葡萄糖苷酶和α-淀粉酶为体外降糖活性筛选模型,以期筛选最佳发酵条件。结果:液体发酵7 d桑叶70%乙醇提取物对α-葡萄糖苷酶抑制率最高(92.79%);未发酵水提取物对α-淀粉酶抑制率最高(63.68%),其次为液体发酵7 d桑叶70%乙醇提取物(54.81%)。且在生药浓度为10 mg·m L-1时,都高于阳性对照阿卡波糖。结论:利用冠突散囊菌发酵,可以改变桑叶提取物的体外降糖活性,为开发糖尿病药物提供可行思路。
Objective: To investigate the effects of different fermentation conditions on total flavonoids, total polyphenols content and hypoglycemic activity in mulberry leaves. Methods: The colorimetric method was used to investigate the effect of solid and liquid fermentation conditions on the content of total flavonoids and total polyphenols in the mulberry leaf ferment. At the same time, α-glucosidase and α-amylase were established for hypoglycemic activity in vitro Screening model, with a view to screening the best fermentation conditions. Results: The highest inhibitory rate of α-glucosidase (92.79%) was obtained by 70% ethanol extract of mulberry leaves on liquid fermented for 7 days. The highest inhibitory rate of α-amylase (63.68%) was obtained by unfermented water extract, followed by liquid fermentation 7 Mulberry leaf 70% ethanol extract (54.81%). At the crude drug concentration of 10 mg · m L-1, both were higher than the positive control acarbose. CONCLUSION: Fermentation of M. capsulorum can change the hypoglycemic activity of mulberry leaf extract in vitro and provide feasible ideas for the development of diabetes drugs.