| 浦若颖1,2，董仕豪1,2，杨淋1,2，王焱1,2，付正建1,2，范方宇1,2，韩龙1,2，郭磊1,2.花生饼多酚的成分鉴定、体外降血糖活性
及其抑制机制研究[J].中国油脂,2026,51(6):.[PU Ruoying1,2, DONG Shihao1,2, YANG Lin1,2, WANG Yan1,2, FU Zhengjian1,2,
FAN Fangyu1,2, HAN Long1,2, GUO Lei1,2.Components identification, hypoglycemic effects in vitro and its inhibitory mechanism of peanut cake polyphenols[J].China Oils and Fats,2026,51(6):.] |
| 花生饼多酚的成分鉴定、体外降血糖活性
及其抑制机制研究 |
| Components identification, hypoglycemic effects in vitro and its inhibitory mechanism of peanut cake polyphenols |
|
投稿时间：2026-01-07 修订日期：2026-03-20 录用日期：2026-02-02
出版日期：2026-06-20
|
| DOI：10.19902/j.cnki.zgyz.1003-7969.260009 |
| 中文关键词: 花生饼；多酚；成分鉴定；α-淀粉酶；α-葡萄糖苷酶；抑制作用 UHPLC-Q-Exactive Orbitrap-MS |
| 英文关键词:peanut cake polyphenols components identication α-amylase α-glucosidase inhibitory effect UHPLC-Q-Exactive Orbitrap-MS |
| 基金项目:中央引导地方科技发展资金自由探索类基础研究项目（202407AA110007） |
| 作者 | 单位 | | 浦若颖1,2，董仕豪1,2，杨淋1,2，王焱1,2，付正建1,2，范方宇1,2，韩龙1,2，郭磊1,2 | 1.西南林业大学 云南省高校大健康类森林资源开发利用工程研究中心,昆明 650224；
2.西南林业大学 生物与食品工程学院,昆明 650224 |
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| Author Name | Affiliation | | PU Ruoying1,2, DONG Shihao1,2, YANG Lin1,2, WANG Yan1,2, FU Zhengjian1,2,
FAN Fangyu1,2, HAN Long1,2, GUO Lei1,2 | 1.Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan
Provincial Universities, Southwest Forestry University, Kunming 650224, China
2.College of Biological
Science and Food Engineering, Southwest Forestry University, Kunming 650224, China |
|
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| 中文摘要: |
| 旨在为花生饼高值化利用以及开发降血糖食品提供理论参考，对花生进行压榨提油得到花生饼，采用超声辅助醇法提取、大孔吸附树脂分离纯化制备花生饼多酚，利用超高效液相色谱-四极杆-静电场轨道阱高分辨质谱联用技术（UHPLC-Q-Exactive Orbitrap-MS）对花生饼多酚成分进行鉴定，通过体外试验分析花生饼多酚对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用，并通过酶抑制动力学探讨了花生饼多酚降血糖的作用机制。结果表明：花生饼多酚中共鉴定出30种化合物，包含22种黄酮类化合物、5种酚酸类化合物、2种酚类化合物和1种香豆素类化合物；花生饼多酚对α-淀粉酶和α-葡萄糖苷酶均有较强的抑制作用，其半数抑制浓度分别为（0.189±0.017）mg/mL和（0057±0.011）mg/mL，酶抑制动力学分析表明花生饼多酚对二者均表现为竞争性-非竞争性混合抑制。综上，花生饼多酚富含多种活性多酚成分，可通过抑制关键消化酶发挥降血糖作用，是一类具有开发潜力的天然酶抑制剂。 |
| 英文摘要: |
| Aiming to provide a theoretical reference for the high-value utilization of peanut cake and the development of hypoglycemic foods, peanuts were pressed to obtain oil and cake, and peanut cake polyphenols were extracted using ultrasound-assisted ethanol extraction, followed by separation and purification with macroporous adsorption resin. The components of the polyphenols were identified using ultra-high performance liquid chromatography - quadrupole-exactive orbitrap mass spectrometry (UHPLC-Q-Exactive Orbitrap-MS). The inhibitory effects of peanut cake polyphenols on the activities of α-amylase and α-glucosidase were analyzed through in vitro experiments, and the hypoglycemic mechanism was explored via enzyme inhibition kinetics. The results showed that a total of 30 compounds were identified in the peanut cake polyphenols, including 22 flavonoids, 5 phenolic acids, 2 phenols, and 1 coumarin. Peanut cake polyphenols exhibited strong inhibitory effects on both α-amylase and α-glucosidase, with IC50 of (0.189±0017) mg/mL and (0.057±0.011) mg/mL, respectively. Enzyme inhibition kinetics analysis revealed that the inhibition was mixed competitive-noncompetitive for α-amylase and α-glucosidase. In conclusion, peanut cake polyphenols are rich in various active polyphenolic components and can exert hypoglycemic effects by inhibiting key digestive enzymes, representing a class of natural enzyme inhibitors with significant development potential. |
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