不同炮制方法对玉竹提取物得率及体外抗氧化作用的影响  

Effect of Different Processing Methods on the Yield of Extracts and Antioxidant Activities of Polygonatum odoratum

作　　者：王冬梅[1] 吕振江[1] 王永红 张辉辉[1] 

机构地区：[1]西北农林科技大学林学院,杨凌712100 [2]上海睿智化学研究有限公司,上海201203

出　　处：《植物研究》2012年第5期621-626,共6页Bulletin of Botanical Research

基　　金：陕西省科技攻关项目(2009K19-06);国家林业公益性行业科研专项(200904004);西北农林科技大学"青年学术骨干支持计划"(Z111020902)

摘　　要：以多糖、总黄酮、醇溶物和水溶物的得率及体外抗氧化活性为考察指标,研究了酒蒸和蜜蒸两种炮制方法对玉竹品质的影响。结果表明:酒蒸炮制玉竹的多糖、醇溶物得率最高,蜜蒸炮制玉竹总黄酮、水溶物的得率最高,比未炮制的玉竹(生品玉竹)中相应成分的得率分别提高了43.86%、29.53%、49.46%和34.66%。将多糖、水溶性浸出物、醇溶性浸出物及总黄酮四者得率相加的和进行比较,蜜蒸最好,蜜蒸为111.069%,酒蒸为107.309%,生品玉竹为80.926%。酒蒸炮制玉竹的多糖、水溶物对DPPH自由基的清除率均高于蜜蒸玉竹和生品玉竹,其DPPHIC50分别为0.345±0.019和0.441±0.022 mg.mL-1;蜜蒸炮制玉竹的总黄酮、醇溶物对DPPH自由基的清除率均高于酒蒸玉竹和生品玉竹,其DPPHIC50分别为0.047±0.011和0.199±0.036 mg.mL-1;在浓度为1 mg.mL-1时,蜜蒸玉竹总黄酮对DPPH自由基的清除率最大,为90.29%,超过了浓度为0.05 mg.mL-1的芦丁和槲皮素标品对DPPH自由基的清除率。两种炮制方法均提高了多糖、水溶物、总黄酮3种提取物的还原能力,但是降低了醇溶物的还原能力。In order to study the effect of different processing methods on Polygonatum odoratum, the yield and antioxidant activities of polysaccharides, ethanol extracts, crude total flavonoids and water extracts were determined and compared. The results showed that the yield of polysaccharides, ethanol extracts of alcohol-steam P. odoratum and crude total flavonoids, water extracts of honey-steam P. odoratum were the higher than un-pro- cessed one, which were improved by 43.86%, 29.53% , 49.46% and 34.66% , respectively. The polysaccha- rides and water extracts of alcohol-steam P. odoratum exhibited the best DPPH scavenging activity at the same concentration than other samples with the ICs0/DPPH = 0. 345 ± 0. 019 and 0. 441± 0. 022 mg· mL^-1, respectively. The crude total flavonoids and ethanol extracts of honey-steam P. odoratum exhibited the best DPPH scavenging activity at the same concentration than other samples with the IC50/DPPH =0. 047 ±0. 011 and 0. 199 ± 0.036 mg · mL^-1, respectively. The DPPH scavenging activity of crude total flavonoids of honey-steam P. odoraturn was higher （90.29%） than other extracts at the concentration of 1 mg · mL^-1 , which was higher than the rutin and quercetin at the concentration of 0.05 mg · mL^-l. Both processing methods improved the total reductive ability of polysaccharides, crude total flavonoids and water extracts, while reduced the total reductive ability of ethanol extracts.

关 键 词：玉竹 蜜蒸 酒蒸 提取物得率 抗氧化活性 

分 类 号：Q949[生物学—植物学]