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鹰嘴豆豆芽降糖组分制备工艺及生物活性研究
吕俏莹
学位类型博士
导师阿吉艾克拜尔.艾萨
2012-05
学位授予单位中国科学院研究生院
学位授予地点北京
学位专业有机化学
关键词鹰嘴豆豆芽 降糖组分 制备工艺 生物活性 质量标准
摘要鹰嘴豆(Cicer arietinum L.)为豆科鹰嘴豆属草本植物,是新疆维吾尔医传统的药食两用植物,已有2500年的应用历史,具有清除异常体液,开通体液闭阻,调补机体等作用,用于身 体瘦弱,性欲低下,食欲不振,皮肤瘙痒及糖尿病等疾病的防治。 本论文通过鹰嘴豆和豆芽各极性部位降糖活性的对比研究,进一步明确其降糖组分,确定了豆芽为制备降糖组分的最佳原料;形成鹰嘴豆豆芽降糖组分中试生产工 艺,并对扩试产品进行了生物活性验证研究;最后,对鹰嘴豆药材标准进行了补充与完善,为鹰嘴豆系列功能产品的开发和产业化发展提供理论支持。 1. 鹰嘴豆及豆芽降血糖功能组分研究 通过对鹰嘴豆及其豆芽不同极性部位进行蛋白酪氨酸磷酸酶1B活性抑制作用跟踪研究,进一步证实了鹰嘴豆、豆芽均具有降糖活性,其降糖活性部位主要为皂苷类 和异黄酮类成分;且由于豆芽中皂苷类和异黄酮类等成分含量更高而活性更佳。 采用高速逆流色谱技术对鹰嘴豆及其豆芽的异黄酮类成分进行了分离提取和含量比较,从中得到4个化合物,经结构鉴定确定分别是芒柄花苷、鹰嘴豆芽素 A-7-O-β-D-葡萄糖苷、芒柄花素和鹰嘴豆芽素A。 2. 鹰嘴豆豆芽降糖组分中试生产工艺研究 以豆芽为原料进行中试生产工艺研究,确定了鹰嘴豆发芽的全套优化工艺。 根据鹰嘴豆豆芽降糖组分的组成特点,选用高压差连续式提取浓缩成套自动化设备进行鹰嘴豆豆芽降糖组分的中试生产工艺研究,得到鹰嘴豆豆芽降糖组分的绿色、 高效、低能耗、可实现连续提取的全套工艺及技术参数,为后续基于该降糖组分的系列产品的开发提供技术支撑。 3. 鹰嘴豆豆芽降糖组分生物活性研究 通过PTP1B活性抑制实验发现,用中试生产工艺得到的鹰嘴豆豆芽降糖组分的确具有抑制PTP1B的作用,且其生物活性接近于鹰嘴豆豆芽70%乙醇提取物 的活性,初步论证了此中试制备工艺的可行性。 通过动物实验考察其对正常及四氧嘧啶造模糖尿病小鼠血糖的影响情况,发现其具有改善高血糖模型小鼠糖耐量,较明显的降低糖尿病模型小鼠血糖的作用。 由此可以确定,采用该中试工艺进行鹰嘴豆豆芽降糖组分的提取是可行的。在此基础上,可进行后续系列鹰嘴豆豆芽功能产品的研究与开发,并有望顺利进入产业化 阶段。 4. 鹰嘴豆药材标准的提升 在现有鹰嘴豆部颁标准的基础上,补充了显微鉴别,水分、灰分、浸出物检查等指标,起草了新的鹰嘴豆原料质量标准草案。
其他摘要Chickpea (Cicer arietinum L.), a kind of leguminous herbs, which has been used for 2500 years in Xinjiang, is a traditional medicinal and edible plant. It has the effect on getting rid of abnormal body fluid, improving the obturation of body fluid, regulating complement, and can be used to improve poor health, low sexual desire, loss of appetite, cutaneous pruritus and diabetes. Here, the antidiabetic components were identified by comparative study of antidiabetic activity of different fractions from chickpea and bean sprouts, the latter being used as raw material for obtainning antidaibetic components. A set of preparation technology was developed, and the bioactivity of the product was tested. All the results will provide basic support for the development and industrialization of chickpeas functional products. 1. Antidaibetic components of chickpea and sprouts Hypoglycemic effect of different polar fractions of chickpea and sprouts was examined on animal model, all of them do have the effect. Saponins and isoflavones are the most effective components on protein tyrosine phosphatase (PTP1B) inhibition. The activity of saponins is better than that of isoflavones, and the contents of saponins and isoflavones were much higher in sprouts than in the chickpea. Isoflavones ononin, biochanin A-7-O-β-D-glucose glycosides, formononetin and biochanin A were separated from chickpea sprouts extract by HSCCC technology. 2. Preparation technology of effective parts from chickpea sprouts The sprouts were selected as raw material for preparing antidiabetic compontents.The optimized process of chickpea sprout was determined. After studying the preparation process of chickpea sprouts by continuous selection of high-pressure differential extraction, a full set of technology and technical parameters of the effective parts of chickpea sprouts was obtained. It will provide technical support for the future development of chickpeas products. 3. Biological activity of effective parts of the chickpea sprouts The results of PTP1B activity inhibition experiments and animal experiments indicated that the biological components of the chickpea were efficient, and the result was closed to it in 70 % ethanol extractions of the chickpea sprouts. It could reduce blood glucose and improve the glucose tolerance of the mice on diabetic mice model which induced by alloxan obviously. Thus it was feasible to extract the active parts of chickpea sprouts by this amplification process. 4. Research and establishment of standard draft of chickpeas On the basis of the existing ministerial standard of chickpeas, the microscopic identification, moisture, ash and extracts were supplied; the standard draft of the new chickpea raw material was formed.
文献类型学位论文
条目标识符http://ir.xjipc.cas.cn/handle/365002/4409
专题资源化学研究室
作者单位中国科学院新疆理化技术研究所
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吕俏莹. 鹰嘴豆豆芽降糖组分制备工艺及生物活性研究[D]. 北京. 中国科学院研究生院,2012.
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