生、熟小米提取物降糖效果研究
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国家谷子糜子产业技术体系(CARS-07-13.5)


Studies on Hypoglycemic Effect of Raw and Cooked Millet Extracts
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    摘要:

    为明确小米降糖功效及降糖组分,阐明加工方式对其降糖作用影响,本文选用70%乙醇溶液提取生、熟小米中的活性物质,利用STZ诱导的二型糖尿病大鼠进行验证。通过进一步萃取70%乙醇粗提物,得正己烷、乙酸乙酯、正丁醇及水提物,对5种提取物的抗氧化及酶抑制作用进行测定。结果表明,生小米醇提取物可显著降低糖尿病大鼠的空腹血糖,减轻大鼠的糖耐量受损,显著提高大鼠血清中高密度脂蛋白含量。熟化的小米醇提取物无显著的降糖效果。熟化对小米萃取物的抗氧化能力影响较大,而α-淀粉酶抑制作用较小。具有高抗氧化能力的水提物对α-淀粉酶有促进作用,说明其对糖代谢有负面影响。具有降糖效果的组分主要集中在正己烷、乙酸乙酯及正丁醇萃取物中。

    Abstract:

    In order to clarify the effect of processing methods on its hypoglycemic and hypolipidemic, 70% ethanol was used to extract active substances from raw and cooked millet, and STZ-induced type 2 diabetic rats were used to verify the results. By further extracting ethanol crude extracts, n-hexane, ethyl acetate, n-butanol and water extracts were obtained, and the antioxidant and enzyme inhibitory effects of five extracts were determined. The results showed that ethanol extract of raw millet could significantly reduce fasting blood glucose and impaired glucose tolerance in diabetic rats, and significantly increase the content of HDL in serum of rats. The ethanol extract of cooked millet had no significant hypoglycemic effect. Heating had a great influence on the antioxidant capacity of millet extracts, while the inhibitory effect of α-amylase was less. The water extract with high antioxidant capacity can promote the activity of α-amylase. The components with hypoglycemic effect mainly concentrated in n-hexane, ethyl acetate and n-butanol extraction.

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尹瑞旸;薛勇;胡锦蓉;胡小松;沈群.生、熟小米提取物降糖效果研究[J].中国食品学报,2021,21(3):79-85

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  • 在线发布日期: 2021-04-19
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