蒸制时间对佛手主要成分与抗氧化活性的影响  

Effect of steaming time on main components and antioxidant activity of fingered citron

作　　者：黎珊[1] 高明[1] 陈康[1] 陈燕霞[2] 张林杰[1] 

机构地区：[1]广州中医药大学中药学院,广东广州510006 [2]广州中医药大学第一附属医院,广东广州510405

出　　处：《中成药》2015年第4期821-824,共4页Chinese Traditional Patent Medicine

基　　金：广州市荔湾区科技攻关计划项目(20122214066)

摘　　要：目的研究不同蒸制时间对佛手总黄酮、橙皮苷及5,7-二甲氧基香豆素成分及其抗氧化活性的影响。方法采用紫外分光光度法测定佛手总黄酮含有量;HPLC法测定橙皮苷及5,7-二甲氧基香豆素含有量;DPPH法检测这些化合物的抗氧化活性。结果 2.5 h蒸制时间对佛手总黄酮和橙皮苷的含有量均出现峰值,分别达到50.416 mg/g和1.038 mg/g,蒸制后5,7-二甲氧基香豆素含有量呈减少趋势,2.5 h蒸制下降最少,为1.628 mg/g。蒸制2.5 h的佛手抗氧化能力最强。结论蒸制时间对制佛手主要成分及抗氧化均有显著影响,且总黄酮和橙皮苷的量与其抗氧化活性之间具有相关性。AIM To study the effect of different steaming time on the contents of total flavonoids,hesperidin and 5,7-dimethoxycoumarin from fingered citron（ Citri Sarcodactylis Fructus） as well as their antioxidant activity.METHODS The total flavonoids content was determined by ultraviolet spectrophotometry. The contents of hesperidin and 5,7-dimethoxycoumarin were measured by HPLC. Antioxidant activity was evaluated by scavenging capability for DPPH free radicals. RESULTS The steaming process made total flavonoids content and hesperidin from fingered citron reach the peak values（ 50. 416 mg / g and 1. 038 mg / g,respectively）,5,7-dimethoxycoumarin content decrease after steaming,at 2. 5 h when the content decreased least was 1. 628 mg / g,and steamed fingered citron possessed the strongest antioxidant capacity. CONCLUSION The steaming time plays a key role in active component content and antioxidant activity,and there exists a correlation between total flavonoid,hesperidin content and their antioxidant activity.

关 键 词：佛手 蒸制 总黄酮 橙皮苷 5 7-二甲氧基香豆素 动态变化 抗氧化 

分 类 号：R283[医药卫生—中药学]