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实验以南瓜为原料经水提、醇沉、脱蛋白、纯化,得到南瓜多糖PP-Ⅰ和PP-Ⅲ。分别对PP-Ⅰ和PP-Ⅲ进行纯度鉴定以及分子量、单糖组成的研究,并测定其对α-葡萄糖苷酶的抑制作用及抑制作用类型。结果表明,PP-Ⅰ和PP-Ⅲ主要由半乳糖、葡萄糖、甘露糖组成,且二者对α-葡萄糖苷酶均具有显著的抑制作用,且PP-Ⅲ对α-葡萄糖苷酶的抑制作用明显强于PP-Ⅰ(P<0.05)。PP-Ⅰ和PP-Ⅲ的抑制作用机制均为非竞争性抑制。
In the experiment, pumpkin was taken as raw material to extract, sink, deproteinize and purify, to obtain pumpkin polysaccharides PP-Ⅰ and PP-Ⅲ. Purity identification of PP-I and PP-III and their molecular weight and monosaccharide composition were studied respectively. The inhibitory and inhibitory effects on α-glucosidase were also studied. The results showed that PP-Ⅰ and PP-Ⅲ were mainly composed of galactose, glucose and mannose, and both of them had significant inhibitory effect on α-glucosidase and PP-Ⅲ had inhibitory effect on α-glucosidase Obviously stronger than PP-Ⅰ (P <0.05). The mechanism of PP-Ⅰ and PP-Ⅲ inhibition are non-competitive inhibition.