The paper aimed to study the antioxidation and inhibition of α-glucosidase activity of M. officinalis How extract in different polar extraction phase, determine the main active site of M. officinalis How, and promote the application of M. officinalis How in natural oxidant and hypoglycemic food. The contents of total polyphenols and flavonoids in different polar extraction phases of M. officinalis How extract were measured, and the antioxidant capacity in vitro was measured by DPPH free radical scavenging capacity, phosphomolybdic acid reducing capacity and hydroxyl free radical scavenging capacity, and the inhibitory capacity of α-glucosidase was measured by acarbose as positive control. The results showed that the extracts of M. officinalis How had some antioxidant and hypoglycemic activities in different polar extraction phases, and showed linear correlation within a certain concentration range; the highest content of total polyphenols and flavonoids in chloroform were (514.97±2.9) and (46.3±1.21) mg/g, respectively, and their anti-oxidation and inhibition of α-glucosidase activities in vitro were also the strongest, and hypoglycemic activities were stronger than those in positive control ACA. The inhibition rate of bosaccharide in high concentration was 97.9%. The results showed that the chloroform part of M. officinalis How extract had good antioxidant and hypoglycemic activities in vitro, which provided a basis for the development of M. officinalis How as a natural antioxidant and hypoglycemic food.
ZENG Tiexin
,
YAO Zhiren
,
LI Yu
,
ZHU Kaimei
,
LAN Yuanyuan
,
GU Shengjiu
. Antioxidant and hypoglycemic activities of different parts partitioned from the ethanol extract of Morinda officinalis How[J]. Food and Fermentation Industries, 2020
, 46(19)
: 192
-196
.
DOI: 10.13995/j.cnki.11-1802/ts.024446
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