盐炙对广西余甘子中黄酮类成分清除DPPH自由基谱效关系的影响  

Effects of stir-frying with salt-water upon spectrum-effect relationship of scavenging DPPH free radical of flavonoids of Phyllanthus emblica from Guangxi

作　　者：裴河欢 吴超权 余芳[3] 罗炜 凌光锋 李琦 PEI He-huan;WU Chao-quan;YU Fang;LUO Wei;LIN Guang-feng;LI Qi(Qinzhou Hospital of Traditional Chinese Medicine,Guangxi Qinzhou 535000,China;Guangxi Institute for Food&Drug Inspection,Guangxi Nanning 530021,China;Hubei University,Hubei Wuhan430062,China;Guizhou Normal University,Guizhou Guiyang 550025,China;Guilin Institute of Food&Drug Inspection,Guangxi Guilin 541012,China)

机构地区：[1]钦州市中医医院,广西钦州535000 [2]广西壮族自治区食品药品检验所,广西南宁530021 [3]湖北大学,湖北武汉430062 [4]贵州师范大学,贵州贵阳550025 [5]桂林市食品药品检验所,广西桂林541012

出　　处：《中国医院药学杂志》2021年第15期1507-1513,1550,共8页Chinese Journal of Hospital Pharmacy

基　　金：广西壮族自治区中医药管理局项目(编号:GZZC2019270);钦州市科学研究与技术开发计划项目(编号:20198508)。

摘　　要：目的:分析盐炙对广西余甘子中黄酮类成分清除DPPH自由基(1,1-二苯基-2-苦肼基)谱效关系的影响。方法:采用高效液相色谱法,建立13批广西不同产地余甘子盐炙前后黄酮类成分的HPLC指纹图谱,结合DPPH自由基体外抗氧化试验,用改进的灰色关联分析法分析整体的指纹图谱与药效之间的关联。结果:确定了20个特征共有峰,清除DPPH自由基作用是这20个特征共有峰所代表的化学成分组成的化学成分群共同作用的结果,盐炙后清除DPPH自由基作用增强。结论:盐炙后广西余甘子黄酮类成分的HPLC指纹图谱与清除DPPH自由基作用增强具有相关性,为其盐炙品质量控制和评价提供参考。OBJECTIVE To explore the effects of stir-frying with salt-water on spectrum-effect relationship of scavenging DPPH free radical(1,1-diphenyl-2-picrylhydrazyl) of flavonoids of Phyllanthus emblica from Guangxi.METHODS High performance liquid chromatography(HPLC) fingerprints were recorded for flavonoids of P.emblica from 13 different producing areas of Guangxi processed and unprocessed by stir-frying with salt-water. Combined with DPPH free radical antioxidant test in vitro, the correlations between fingerprints and pharmacological effects were analyzed by modified grey correlation analysis.RESULTS Twenty characteristic common peaks were determined. The scavenging activity of DPPH free radical was ascribed to the joint action of chemical component groups represented by 20 characteristic common peaks. And their actions were boosted after stir-frying with salt-water.CONCLUSION HPLC fingerprints of flavonoids of P.emblica processed by stir-frying with salt-water from Guangxi are correlated with the enhancement of scavenging activity of DPPH free radical, providing references for quality controls and evaluations of P.emblica processed by stir-frying with salt-water.

关 键 词：余甘子 黄酮 盐炙 清除DPPH自由基 灰色关联 谱效关系 

分 类 号：R284.1[医药卫生—中药学]