肉豆蔻及炮制品醇提取物的抗氧化作用  

Antioxidation of ethanol extract of Nutmeg and processed products

作　　者：袁子民[1] 刘欢[1] 贾天柱[1] 王静[1] 

机构地区：[1]辽宁中医药大学,辽宁大连116600

出　　处：《长春中医药大学学报》2015年第5期930-932,共3页Journal of Changchun University of Chinese Medicine

基　　金：国家自然科学基金项目(81274084)

摘　　要：目的研究肉豆蔻及炮制品(麸煨、面煨)醇提物的体外抗氧化作用。方法采用肉豆蔻及炮制品90%乙醇的提取液,测定对羟自由基(·OH)的清除率,对超氧阴离子(O2-·)的清除率。结果肉豆蔻及其炮制品醇提液对·OH、O2-·清除能力不同,其清除能力均为肉豆蔻>面煨肉豆蔻>麸煨肉豆蔻。结论肉豆蔻及其炮制品的醇提物均具有抗氧化能力,但炮制后抗氧化作用降低。Objective To study antioxidant activities in vitro of ethanol extracts of Nutmeg and its processed products（ roasted with flour,roasted with bran）. Methods The clearance rates of superoxide anion（ O2^-·） and hydroxyl radical（ ·OH） were determined in the 90% ethanol extracts of Nutmeg and the processed ones. Results Their scavenging abilities of ·OH and O2^-· were different,The scavenging ability followed as： Nutmeg Nutmeg roasted with wheat flour〉 Nutmeg roasted with wheat bran. Conclusion The ethanol extracts of Nutmeg and the processed ones had antioxidant ability,but Nutmeg after processing reduced the antioxidant effect.

关 键 词：肉豆蔻 炮制品 抗氧化作用 

分 类 号：R284.2[医药卫生—中药学]