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雅安藏茶抑制α-淀粉酶的活性级分筛选与评价

作  者:
聂坤伦;何利;速晓娟;边金霖;郭金龙;杜晓
单  位:
四川农业大学国家茶检中心(四川);四川农业大学食品学院
关键词:
雅安藏茶;雅安藏茶级分;活性级分筛选;α-淀粉酶活性;抑制作用
摘  要:
以雅安藏茶为材料,用体积分数70%乙醇溶液提取后经系统萃取分离得到7种雅安藏茶级分,并测定各个级分的主要成分及对α-淀粉酶活性的影响,筛选其活性成分.结果表明:雅安藏茶抑制α-淀粉酶的活性成分是儿茶素、茶褐素和咖啡碱,以对α-淀粉酶活性的最大抑制率为标准,各个活性成分抑制能力依次为儿茶素>茶褐素>咖啡碱.
单  位:
R&D Center,National Tea Inspection Center(Sichuan
关键词:
Ya’an Tibetan tea%Ya’an Tibetan tea fraction%screening of active fraction%α-amylase%inhibition
摘  要:
Seven kinds of Ya'an Tibetan tea fractions were separated by liquid-liquid extraction by using 70% ethanol.Major components of Ya'an Tibetan tea were analyzed.Furthermore,the inhibitory activity of the fractions on α-amylase and corresponding active sites were determined.The results showed that the activity of α-amylase could be inhibited by catechins,caffeine and TBs in Ya'an Tibetan tea.The decreasing order of the inhibitory activity of Ya'an Tibetan tea extract fractions on α-amylase was catechin > TBs > caffeine.

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