中国食品添加剂

本研究以砂仁为原料，通过不同提取方式制备了6种不同规格的砂仁提取物，分析6种砂仁提取物主要有效成分含量的差异；并基于高通量筛选模型，通过体外酶活性检测，分析6种提取物对黄嘌呤氧化酶的抑制效果。结果表明，6种砂仁提取物中有效成分含量存在显著性差异（P<0.05），主要活性成分分别为总多糖、总多酚、总黄酮的砂仁提取物对黄嘌呤氧化酶均有抑制活性，砂仁总黄酮抑制活性最高。在一定浓度范围内砂仁提取物中总黄酮的含量与黄嘌呤氧化酶抑制活性呈正相关，当砂仁提取物（总黄酮≥50%）浓度达到0.8 mg/mL时，其对黄嘌呤氧化酶的抑制活性与阳性对照组别嘌呤醇基本相当，抑制率达到（98.98±0.13）%。研究结果为以砂仁药材为原料的降尿酸食品的开发和利用提供数据支撑。

This study utilized Amomum villosum as the raw material to prepare six different specifications of extracts through various extraction methods. The differences in the content of main active components among the six extracts were analyzed. Based on a high-throughput screening model, the inhibitory effects of the six extracts on xanthine oxidase were evaluated through in vitro enzyme activity assays.The results indicated that there were significant differences(P<0.05) in the active component content among the six Amomum villosum extracts. The extracts primarily composed of total polysaccharides, total polyphenols, and total flavonoids all exhibited inhibitory activity against xanthine oxidase, with the total flavonoid extract demonstrating the highest inhibitory activity.Within a certain concentration range, the content of total flavonoids in the Amomum villosum extract showed a positive correlation with its xanthine oxidase inhibitory activity. When the concentration of the extract(total flavonoids ≥ 50%) reached 0.8 mg/m L, its inhibitory activity against xanthine oxidase was comparable to that of the positive control group(allopurinol), achieving an inhibition rate of(98.98 ± 0.13)%.The results provide a foundation for the development and utilization of Amomum villosum extract in functional food for uric acid reducing.