炒制对白蔹成分及抗氧化活性的影响  

Effect of Processing on Composition and Antioxidant Activity of Ampelopsis Radix

作　　者：申旭霁 郑梦迪 孙丽莎 张彦 汪兴军 张寒 SHEN Xu-ji;ZHENG Meng-di;SUN Li-sha;ZHANG Yan;WANG Xing-jun;ZHANG Han(Department of Pharmacy Xi＇an Medical University, Xi＇an 710021, China;Beijing Offcn Education ＆ Technology Co.,Ltd, Beijing 100080, China)

机构地区：[1]西安医学院药学院药物研究所,陕西西安710021 [2]北京中公教育科技股份有限公司,北京100080

出　　处：《现代中药研究与实践》2018年第2期4-7,共4页Research and Practice on Chinese Medicines

基　　金：国家自然科学基金(81603265);陕西省中医管理局中医药科研项目(JCMS024);陕西省科技厅面上项目(2017JM8109);西安医学院药学重点学科建设项目(2016YXXK01;2016YXXK07;2016YXXK21);西安医学院国家基金培育项目(2016GJFY06);西安医学院博士科研启动基金项目(2015DOC15);西安医学院大学生创新基金(2016DXS1-20)

摘　　要：目的研究白蔹不同炮制方法炮制品中的没食子酸的含量变化和其体外抗氧化活性。方法采用高效液相色谱法测定白蔹不同炮制方法炮制品中没食子酸的含量,并以VC为阳性对照,采用DPPH和羟自由基清除法体外抗氧化实验模型,评价白蔹不同炮制方法炮制品的抗氧化活性。结果生品、炒黄品、炒焦品中没食子酸含量分别是39.57、31.67、150.17μg/g,白蔹炒焦品清除DPPH和羟自由基的IC_(50)为0.409mg/ml和4.614 mg/ml,VC清除DPPH和羟自由基的IC_(50)为0.227 mg/ml和2.237 mg/ml。结论白蔹炒焦品中的没食子酸的含量最高,抗氧化活性最强。Objective To researching the content change of gallic acid in different processed products of Ampelopsis radix and comparison the antioxidant activity. Methods The gallic acid of different processed Ampelopsis radix are detected by HPLC. Ascorbic acid is used as appositive control antioxidant capacity of ethanol extract from Ampelopsis radix is evaluated in vitro using two edifferent methods（scaveng DPPH radical, hydroxyl radical）. Considerring the DPPH and hydroxy radical scavenging capacity to compare the antioxidant activity. Results The crude, fried yellow and fried coke Ampelopsis Radix content of gallic acid is 39.57, 31.67, 150.17 μg/g. Fried coke Ampelopsis products scavenge DPPH and hydroxyl radical IC_（50） is 0.409 mg/ml and 4.614 mg/ml, VC scavenging DPPH and hydroxyl radical IC_（50） is 0.227 mg/ml and 2.237 mg/ml. Conclusion The content of gallic acid is highest and antioxidant activity of becomes stronger in charred Ampelopsis Radix.

关 键 词：白蔹 炮制品 没食子酸 抗氧化 

分 类 号：R283.1[医药卫生—中药学]