Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time

doi:10.1039/c3fo30303a

科研成果详情

发表状态	已发表Published
题名	Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time
作者	Song, Yang; Xu, Baojun; Cai, Weixi
发表日期	2013-03-25
发表期刊	Food and Function
ISSN/eISSN	2042-6496
卷号	4 期号:4 页码:635-643
摘要	Bian-Que Triple-Bean Soup (Bian-Que San Dou Yin in Chinese) is a folk remedy which has been used for thousands of years in the practices of traditional Chinese medicine. The objectives of the current study were aimed to determine in vitro anti-diabetic effects and to find out the optimal cooking time for retaining active substances. α-Glycosidase in vitro inhibitory capacities and DPPH free radical scavenging capacities, and contents of active substances including total phenolics, saponin, tannin and monomeric anthocyanin, were determined with colorimetric methods. The results revealed that Bian-Que Triple-Bean Soup boiled for 30 min has the most effective impact on α-glycosidase inhibition. n-Butanol-soluble and water extract fractions showed relatively higher α-glycosidase inhibitory activity (17.4% and 11.2%, respectively) than that (2.56% and 5.32%, respectively) of hexane-soluble and dichloromethane-soluble fractions. Degradation was observed for those thermally unstable substances (TPC, tannin, and anthocyanin) by extending the boiling time; however, there were no obvious changes for thermo-stable substances (saponin). © 2013 The Royal Society of Chemistry.
DOI	10.1039/c3fo30303a
URL	查看来源
收录类别	SCIE
语种	英语English
WOS研究方向	Biochemistry & Molecular Biology ; Food Science & Technology
WOS类目	Biochemistry & Molecular Biology ; Food Science & Technology
WOS记录号	WOS:000316690600015
引用统计
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/1634
专题	理工科技学院
通讯作者	Xu, Baojun
作者单位	Food Science and Technology Program,Beijing Normal University-Hong Kong Baptist University United International College,28, Jinfeng Road, Tangjiawan,Zhuhai, Guangdong, 519085,China
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Song, Yang,Xu, Baojun,Cai, Weixi. Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time[J]. Food and Function, 2013, 4(4): 635-643.
APA	Song, Yang, Xu, Baojun, & Cai, Weixi. (2013). Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time. Food and Function, 4(4), 635-643.
MLA	Song, Yang,et al."Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time". Food and Function 4.4(2013): 635-643.