板栗壳黄酮结构分析及其对胰脂肪酶活力的抑制作用

在分析板栗壳黄酮结构的基础上，研究其对胰脂肪酶的抑制作用及类型。采用醇提法提取板栗壳中的黄酮，并用AB-8大孔吸附树脂进行纯化，冻干后得到的黄酮含量为（107.50±1.00）mg/g，提取得率为（5.66±0.05）%。利用超高效液相色谱-四极杆/静电场轨道阱质谱联用技术对板栗壳黄酮进行结构分析，鉴定出8 种黄酮类化合物。采用对硝基苯酚法测定胰脂肪酶活力，分别考察板栗壳黄酮对胰脂肪酶的抑制效果及不同反应条件下板栗壳黄酮对胰脂肪酶活性的影响，结果表明，板栗壳黄酮对胰脂肪酶有较好的抑制作用，半抑制浓度（half maximal inhibitory concentration，IC50）为0.074 mg/mL，且使胰脂肪酶最适pH值向碱性偏移。通过Lineweaver-Burk双倒数作图法确定其抑制类型为非竞争性抑制，抑制常数Ki＝53.19 mg/mL。由此可见，板栗壳黄酮是一种效果良好的胰脂肪酶抑制剂。

Structural Analysis and Anti-pancreatic Lipase Activity of Flavonoids from Chestnut Shells

This research analyzed the structures of flavonoids extracted from chestnut shells and studied their inhibitory effect on pancreatic lipase as well as the type of inhibition. The flavonoids were extracted with aqueous ethanol as the solvent and purified with AB-8 macroporous resin. The content of the freeze-dried flavonoids was (107.50 ± 1.00) mg/g, and the extraction yield was (5.66 ± 0.05)%. Eight flavonoids were identified from chestnut shells by ultra-performance liquid chromatography-quadrupole/electrostatic field orbitrap mass spectrometry (UPLC-Q-Orbitrap MS). The p-nitrophenol method was used to investigate the inhibitory effect of chestnut shell flavonoids on pancreatic lipase under different reaction conditions. The results showed that chestnut shell flavonoids had a strong inhibitory effect on pancreatic lipase with a half maximal inhibitory concentration (IC50) of 0.074 mg/mL, and resulted in an alkaline shift in the optimum pH of pancreatic lipase. The type of inhibition was measured as noncompetitive inhibition by Lineweaver-Burk plot, with an inhibition constant (Ki) of 53.19 mg/mL. Thus, chestnut shell flavonoids are good pancreatic lipase inhibitors.