补骨脂生品及炮制品对α-葡萄糖苷酶抑制活性考察

Inhibitory Activity Investigation of Raw and Processed Products of Psoralea corylifolia for α-Glucosidase

摘要:

目的: 研究补骨脂生品及5种炮制品对α-葡萄糖苷酶的抑制活性。 方法: 以阿卡波糖为阳性对照,通过α-葡萄糖苷酶体外抑制模型进行抑制活性研究。 结果: 补骨脂生品和炮制品各部位均有一定的α-葡萄糖苷酶抑制活性,且均高于阳性对照药阿卡波糖。盐蒸补骨脂、炒盐补骨脂和炒补骨脂甲醇总浸膏对α-葡萄糖苷酶的抑制活性 (IC₅₀分别为23.03,31.26,36.06 μg·L^-1) 均高于补骨脂生品甲醇总浸膏 (IC₅₀=46.47 μg·L^-1);盐蒸补骨脂石油醚部位和雷公法补骨脂石油醚部位对α-葡萄糖苷酶的抑制活性 (IC₅₀分别为17.96,34.02 μg·L^-1)>补骨脂正品石油醚部位 (IC₅₀=46.94 μg·L^-1);盐蒸补骨脂、雷公法补骨脂、炒盐补骨脂、炒补骨脂和酒炒补骨脂乙酸乙酯部位对α-葡萄糖苷酶的抑制活性 (IC₅₀分别为51.27,39.08,40.86,45.54,36.06 μg·L^-1) 均高于补骨脂生品EA部位 (IC₅₀=71.28 μg·L^-1);盐蒸补骨脂和酒炒补骨脂正丁醇部位抑制α-葡萄糖苷酶活性 (IC₅₀分别为47.52,36.06 μg·L^-1) 均高于补骨脂生品BU部位(IC₅₀=51.27 μg·L^-1)。此外,各部位的抑制活性均与质量浓度呈一定相关性,具有浓度依赖性。 结论: 补骨脂生品及5种炮制品均有一定的α-葡萄糖苷酶抑制活性。

Abstract:

Objective: To study inhibitory activity of raw products and five processed products of Psoralea corylifolia for α-glucosidase. Method: With acarbose as positive control,inhibitory activity was screened by α-glucosidase in vitro inhibitory model. Result: Each parts from raw and processed products of P. corylifolia had some α-glucosidase inhibitory activity,and the activity of them were higher than acarbose.Methanol total extracts of salt steamed P. corylifolia,fried salt P. corylifolia and fried P. corylifolia showed higher inhibitory activity (IC₅₀=23.03,31.26,36.06 μg·L^-1,respectively) than methanol total extract of raw P. corylifolia (IC₅₀=46.47 μg·L^-1). Petroleum ether extracts of salt steamed P. corylifolia and tripterygium wilfordii method P. corylifolia had higher inhibitory activity (IC₅₀=17.96,34.02 μg·L^-1,respectively) than petroleum ether extracts of raw P. corylifolia (IC₅₀=46.94 μg·L^-1).Acetic ether extracts of five processed products (salt steamed P. corylifolia,tripterygium wilfordii method P. corylifolia,fried salt P. corylifolia,fried P. corylifolia ang wine fried P. corylifolia) had higher inhibitory activity (IC₅₀=51.27,39.08,40.86,45.54,36.06 μg·L^-1,respectively) than acetic ether extracts of raw P. corylifolia (IC₅₀=71.28 μg·L^-1).n-Butyl alcohol extacts of salt steamed P. corylifolia and wine fried P. corylifolia showed higher inhibitory activity (IC₅₀=47.52,36.06 μg·L^-1,respectively) than n-butyl alcohol extacts of raw P. corylifolia (IC₅₀=51.27 μg·L^-1). In addition,the inhibitory activity of each parts extracts was positively correlated with the mass concentration,that was in a concentration dependent manner. Conclusion: Raw products and five processed products of P. corylifolia exhibited certain α-glucosidase inhibitory activity.