| 肉桂原花青素的提取及其对高级糖基化终产物形成的抑制作用 |
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| 引用本文： | 黎超,毛超伦,雍克岚. 肉桂原花青素的提取及其对高级糖基化终产物形成的抑制作用[J]. 食品科学, 2012, 33(8): 126-130. DOI: 10.7506/spkx1002-6630-201208026 |
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| 作者姓名： | 黎超 毛超伦 雍克岚 |
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| 作者单位： | 上海大学生命科学学院 |
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| 摘 要： | 通过单因素和正交试验确定肉桂中原花青素(proanthocyanidins of cinnamon，CPAs)最佳水提工艺条件，比较9种大孔吸附树脂对CPAs的吸附与解吸性能，对CPAs进行体外蛋白非酶糖化抑制实验。结果表明：最佳提取条件为液料比14:1(mL/g)、提取温度60℃、pH5.0、提取时间2h，CPAs提取得率为14.27mg/g，LSA-21大孔吸附树脂分离纯化CPAs效果最佳。该肉桂提取物对高级糖基化终产物的形成具有很好的抑制活性，其IC50为45.93μg/mL，高于阳性对照氨基胍。
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| 关 键 词： | 肉桂 原花青素 大孔树脂 高级糖基化终产物 |
Water Extraction of Cinnamon Proanthocyanidins and Its Inhibitory Effect on the Formation of Advanced Glycation End Products |
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| LI Chao,MAO Chao-lun,YONG Ke-lan. Water Extraction of Cinnamon Proanthocyanidins and Its Inhibitory Effect on the Formation of Advanced Glycation End Products[J]. Food Science, 2012, 33(8): 126-130. DOI: 10.7506/spkx1002-6630-201208026 |
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| Authors: | LI Chao MAO Chao-lun YONG Ke-lan |
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| Affiliation: | (School of Life Science, Shanghai University, Shanghai 200444, China) |
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| Abstract: | One factor-at-a-time and orthogonal array design methods were used to determine the optimal operating conditions for water extraction of proanthocyanidins from cinnamon(CPAs).Nine types of macroporous adsorption resin were compared for their effectiveness in adsorbing and desorbing CPAs.Meanwhile,the in vitro inhibitory effect of CPAs on the formation of advanced glycation end products(AGEs) was tested.The optimal extraction conditions were found to be 2 h of extraction at 60 ℃ with acidic water at pH 5.0(adjusted with sodium acetate-acetic acid buffe) at a liquid/solid ratio of 14:1(mL/g).Under these conditions,the extraction rate of CPAs was 14.27 mg/g.LSA-21 resin was the most effective in purifying CPAs.CPAs had strong inhibitory activity on the formation of AGEs with an IC50 of 45.93μg/mL,which was higher than that of the positive control aminoguanidimine. |
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| Keywords: | cinnamon proanthocyanidins macroporous resin advanced glycation end products |
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