Component and PTP1B Inhibition of Fatty Acid from Seeds of Ocimum basilicum L.

doi:A

Abstract

Abstract: Fats and oil were extracted by Soxhlet extraction from the seeds of Ocimum basilicum L.. And then fats and oil were dissolved in KOH of methonal with water-bath. Lastly, the fatty acids were extracted with n-hexane. The chemical constituents of the fatty acids were identified and quantified by means of capillary gas chromatography combined gas Chromatography-mass spectrometry. The results indicated that the fatty acids included four kinds of fatty acids: α-linolenic acid (62.88%), linoleic acid (20.66%), hexadecanoic acid (10.67%) and octadecanoic acid (5.79%). The fatty acids had strong inhibiting effect on PTP1B with IC50 value of 11.12 μg/mL. The results provided the basis for further study of the seeds of O. basilicum.

Key words: Ocimum basilicum L. seeds, fatty acid, gas chromatography-mass spectrometry, PTP1B

CLC Number:

O657.63

YIMAMU Huerxidan, MA Qing-ling, YILI Abulimiti, KASIMU Rena, AISA Hajiakebair. Component and PTP1B Inhibition of Fatty Acid from Seeds of Ocimum basilicum L.[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2012, 23(09): 1261-.

References

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