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目的:筛选补骨脂生品及5种炮制品(雷公法制补骨脂、炒盐补骨脂、酒炒补骨脂、炒补骨脂和盐蒸补骨脂)各石油醚(PE)部位、乙酸乙酯(EA)部位和正丁醇(BU)部位的体外抗氧化活性,并比较不同炮制方法对补骨脂抗氧化活性的影响。方法:以二丁基羟基甲苯(BHT)为阳性对照,利用清除二苯代苦味酰基(DPPH)和[2,2’-连氨-(3-乙基苯并噻唑啉-6-磺酸)二氨盐](ABTS)自由基以及铁离子还原/抗氧化(ferricreducing/antioxidant power assay,FRAP)3种方法对补骨脂生品及炮制品各部位抗氧化活性进行评价。结果:雷公法补骨脂、炒盐补骨脂、酒炒补骨脂和炒补骨脂各PE部位清除DPPH自由基的能力(IC50分别为97.1,97.7,99.9和95.7 mg.L-1)均低于补骨脂生品PE部位(IC50=77.3 mg.L-1);补骨脂生品PE部位清除ABTS自由基的能力(IC50=1.8 mg.L-1)强于阳性对照BHT(IC50=2.3 mg.L-1),酒炒补骨脂和盐蒸补骨脂BU部位清除ABTS自由基的能力(IC50为5.8 mg.L-1和5.1 mg.L-1)均高于补骨脂生品正丁醇部位(IC50=6.8 mg.L-1);5种补骨脂炮制品各部位还原Fe3+的能力均比补骨脂生品各部位低。结论:补骨脂生品及炮制品各部位显示出不同的抗氧化活性,且不同炮制方法抗氧化活性差距较大。
OBJECTIVE: To select the fractions of petrolatum (PE) from 5 samples of psoralea raw materials and 5 processed products (Radix psoraleae, Radix psoraleae, Radix psoraleae, Radix psoraleae and Radix puerarin) , Ethyl acetate (EA) and n-butanol (BU) in vitro. The effects of different processing methods on the antioxidant activity of psoralen were compared. Methods: BHT was used as a positive control, and DPPH and [2,2’-Amino- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals and ferricreducing / antioxidant power assay (FRAP) were used to evaluate the antioxidant activity of various parts of psoralea raw products and processed products. Results: The capacity of DPPH radical scavenging on each PE part of Radix Ligusticum Pachyatx, Scrophulariaceae psoralen, Scallop Pill and Scopolamine was 97.1%, 97.7%, 99.9% and 95.7 mg.L-1, respectively) (IC50 = 77.3 mg.L-1). The abilities of scavenging ABTS free radicals in the psorallite (IC50 = 1.8 mg.L-1) were higher than that of the positive control BHT IC50 = 2.3 mg.L-1). The abscisic acid (ABICF) scavenging capacity of ABO and ABU at IC50 of 5.8 mg.L-1 and 5.1 mg.L-1 were significantly higher than those of BU Butanol fraction (IC50 = 6.8 mg.L-1); all of the five kinds of psoralen products had lower ability to reduce Fe3 + than other parts of psoralea. Conclusion: Different parts of psoralea raw products and processed products show different antioxidant activities, and the difference of antioxidant activity between different preparation methods is larger.