水果、蔬菜、调料中脂肪酸合酶抑制剂的筛选

脂肪酸合酶是动植物体内合成脂肪酸途径中的关键酶，对其抑制剂的研究在解决肥胖问题上具有重要意义。本论文通过对15种水果，36种蔬菜，25种调料的脂肪酸合酶抑制能力的筛选，结果发现其中2种水果（山竺、芒果），4种蔬菜（韭菜、韭黄、豇豆、四棱豆）、3种调料（八角、丁香、桂皮）的提取物对脂肪酸合酶有极强抑制能力。进而对其中芒果、山竺及桂皮等的抑制机理进行了初步研究。同时，对山竺提取物中活性成分进行了分离，从中得到一个抑制活性很强的xanthone类单体化合物。为从上述材料中进一步研究筛选脂肪酸合酶抑制剂奠定了一定基础。

In Fruit, Vegetables, Seasoning Fatty Acid Synthase Inhibitor Screening

Fatty acid synthase（FAS） is a key enzyme in the pathway of fatty acid synthesis in beth animal and plant. The research of FAS inhibitor is of significance in the treatment of obesity. In this paper, 15 fruits, 36 vegetables, 25 seasonings were studied for their FAS inhibitive ability. It was found that the extract of 2 fruits （mangosteen, mango）, 4 vegetables （leek, cowpea, and so on）, and 3 seasonings （aniseed, clove, cinnamon） have outstanding inhibition activities. Primary research of inhibition mechanism was investigated on mango, mangosteen and seasonings. A xanthone compound with strong inhabitation activity to FAS was separated and identified form mangosteen crude extract. The result settled a base of further investigation of search for FAS inhibitor from these raw materials.