4种杂粮提取物组分分析及体外降脂功能评价

选取4种杂粮薏米、赤小豆、青稞、荞麦为原料，对其提取物中的可溶性总糖、蛋白质、氨基酸、总酚、总黄酮含量进行分析。并通过构建高脂HepG2细胞模型，以TG、T-CHO、LDL-C、AST、ALT作为指标，对其降脂功能进行评价。结果表明，赤小豆和青稞提取物中的可溶性总糖含量相当，薏米提取物次之，荞麦提取物最少。青稞提取物中的总酚含量最高可以达到84.24 mg GAE/100g；赤小豆由于其种皮含有多种潜在生物活性的色素，因此其提取物中总黄酮含量最高(34.794 mg RE/100g)。与对照组相比，添加1mg/mL青稞提取物，高脂HepG2细胞内TG含量降低34.4%，T-CHO含量降低21.4%，LDL-C降低了51.8%，ALT下降51.5%，AST下降21%，表现出最佳的降脂功能。

Composition Analysis of Extracts from Four Kinds of Coarse Cereals and Evaluation of In vitro Lipid-lowering Function

The purpose of our experiment is to select four kinds of coarse cereals (adlay, red bean, highland barley and buckwheat) as raw materials, and analyze the contents of soluble total sugar, protein, amino acid, total phenols and total flavonoids in their extracts. The lipid lowering function was evaluated using TG, T-CHO, LDL-C, AST and ALT as indexes by high-fat HepG2 cell model. The results showed that the soluble total sugar content of extract from red bean and highland barley were almost same, followed by extract from adlay and buckwheat. The content of total phenol in the extract from highland barley was up to 84.24 mg GAE/100g.The extract from red bean contains the highest total flavonoids (34.794 mGre /100g) because of its seed coat containing a variety of pigment with potential biological activity. Compared with the control group, the contents of TG, T-CHO, LDL-C, ALT and AST were decreased by 34.4%, 21.4%, 51.8%, 51.5% and 21% in high-fat HepG2 cells supplemented with 1mg/mL extract from highland barley, which showing the best lipid-lowering function.