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《Science & Technology Review》 2014-16
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Research on Structure Identification of Glycitin from Glycyrrhiza and Its Inhibitory Activity Against α-Glucosidase

FENG Changgen;YU Weiwei;GAN Qiang;SHANG Hairu;State Key Laboratory of Explosion Science and Technology beijing institute of technology;  
In order to confirm the types of compounds in licorice and its active ingredient, the chemical components of licorice are analyzed. The liquid of licorice is extracted by petroleum ether and ethyl acetate, the ethyl acetate extract is separated by silica gel column. The isolate is analyzed by color reaction, high performance liquid chromatography, infra-red spectroscopy, mass spectrometry,1H nuclear magnetic resonance spectra and13C nuclear magnetic resonance spectra structure identification. An isoflavone glycitin is isolated from the licorice, which has some inhibitory effect on α-glucosidase. The compound has been isolated from Glycyrrhiza for the first time. The inhibition activity against α-glucosidase is tested in vitro, and this compound shows good inhibition effect on α-glucosidase with IC50of 0.5646 mg·mL- 1, better than the position control acarbose. The results of kinetic experiments show that the depressant effect of glycitin is non competitive inhibition and the constant of Kmis 8.1571 mol·L-1. The value of Kiis 1.318 mg·mL-1 calculated by the Dixon equation.
【Fund】: 中国药学会资助项目
【CateGory Index】: R284.1
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