FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 74-79.doi: 10.7506/spkx1002-6630-201309017

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Screening and Evaluation of α-Amylase-inhibiting Fractions Extracted from Ya’an Tibetan Tea

NIE Kun-lun1,2,HE Li3,SU Xiao-juan1,2,BIAN Jin-lin1,2,GUO Jin-long1,DU Xiao1,2,*   

  1. 1. R&D Center, National Tea Inspection Center (Sichuan), Sichuan Agricultural University, Ya’an 625014, China;
    2. National Tea Quality Inspection Center (Sichuan), Ya’an 625014, China;
    3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2012-11-12 Revised:2013-04-07 Online:2013-05-15 Published:2013-05-07
  • Contact: Du-Xiao E-mail:duxiao@vip.163.com

Abstract:

Seven kinds of Ya’an Tibetan tea fractions were separated by liquid-liquid extraction by using 70% ethanol.
Major components of Ya’an Tibetan tea were analyzed. Furthermore, the inhibitory activity of the fractions on α-amylase
and corresponding active sites were determined. The results showed that the activity of α-amylase could be inhibited by
catechins, caffeine and TBs in Ya’an Tibetan tea. The decreasing order of the inhibitory activity of Ya’an Tibetan tea extract
fractions on α-amylase was catechin > TBs > caffeine.

Key words: Ya&rsquo, an Tibetan tea;Ya&rsquo, an Tibetan tea fraction;screening of active fraction;&alpha, -amylase;inhibition

CLC Number: