沙棘膏制备过程中黄酮类成分及抗氧化活性的变化研究  

Changes of flavonoid contents and antioxidant abilities during the preparation of Sea buckthorn fruit paste

作　　者：李亚真[1] 杜蕾蕾[2] 陈雏[3] 唐昌云[1] 张浩[1] 

机构地区：[1]四川大学华西药学院,四川成都610041 [2]成都中医药大学民族医药学院,四川成都611137 [3]四川省中医药科学院,四川成都610041

出　　处：《华西药学杂志》2014年第4期407-409,共3页West China Journal of Pharmaceutical Sciences

基　　金：国家自然科学基金资助项目(批准号:30472153;81202908)

摘　　要：目的研究藏药沙棘膏制备过程中黄酮类成分及其抗氧化活性的变化。方法采用UPLC法检测槲皮素、山柰酚、异鼠李素黄酮苷元的含量变化;采用体外抗氧化试验检测沙棘膏制备过程中对DPPH和ABTS自由基清除能力的变化。结果沙棘膏在制备过程中对DPPH和ABTS自由基的清除能力分别增加了20.3%、19.2%;所含3种主要黄酮苷元的总量增加约7.5倍。结论沙棘膏在制备过程中的抗氧化活性和黄酮苷元含量均呈增加趋势,这支持了传统藏药加工方式的合理性。OBJECTIVE To study the changes of flavonoid contents and antioxidant abilities during the preparation process of Sea buckthorn fruit paste. METHODS Antioxidant ability tests in vitro were used to detect the changes of scavenging activities against DPPH and ABTS free radicals, and UPLC was used to investigate the content changes of three main flavonoid aglycones, i. e. , querce- tin, kaempferol and isorhamnetin. RESULTS During the preparation process of Sea buckthorn fruit paste, scavenging activities against DPPH and ABTS free radicals increased by 20.3% and 19.2% , respectively, while total content of three main flavonoid aglycones increased 7.5 times. CONCLUSION The rising trends showed in both antioxidant activities and flavonoid aglycones contents during the preparation of Sea buckthorn fruit paste support reasonableness of this traditional processing method in Tibetan medicine.

关 键 词：沙棘膏 黄酮类 抗氧化性 制备 

分 类 号：R917[医药卫生—药物分析学]