续断盐炙工艺优化及其抗氧化活性研究  

Optimization of salt roasting process of Dipsacus asper and study on its antioxidant activity

作　　者：唐晓琴 晋海军 马四补 李军 董贺 孙恒灿 赵泽林 汤小芳 张丽艳 TANG Xiaoqin;JIN Haijun;MA Sibu;LI Jun;DONG He;SUN Hengcan;ZHAO Zelin;TANG Xiaofang;ZHANG Liyan(Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学,贵州贵阳550025

出　　处：《贵州科学》2023年第1期11-16,共6页Guizhou Science

基　　金：国家自然科学基金后补助资金科研创新探索专项(2019YFC171250306);国家重点研发计划项目(2019YFC1712500);贵州省科技计划项目(黔科合后补助[2020]3003);贵州省科技支撑计划项目(黔科合支撑[2021]一般114)。

摘　　要：目的:筛选续断盐炙最佳工艺,分析续断主产区四川省不同产地的续断盐炙前后抗氧化活性。方法:以川续断皂苷Ⅵ含量为评价指标,炒制温度、加盐量、炒制时间、闷润时间为考察因素,采用Box-Behnken响应面法优化续断盐炙工艺;通过DPPH自由基清除试验分析不同产地续断抗氧化活性。结果:最佳续断盐炙工艺为:炒制温度170℃、加盐量2.55%、炒制时间7.5 min、闷润时间60 min;盐炙后,盐边、沐川和盐源续断对DPPH自由基清除能力升高。结论:优化后续断盐炙工艺稳定可行,可为实际生产提供参考;不同产地续断抗氧化活性存在一定差异,盐炙对其抗氧化活性产生影响。In this study we optimized the salt roasting process of Dipsacus asper,and analyzed the antioxidant activity of Dipsacus asper from different producing areas.Box-Behnken response surface methodology was used to optimize the salt roasting process of Dipsacus asper with the content of dipsacoside Ⅵ as the evaluation index, and the roasting temperature, salt dosage, roasting time and soaking time as the investigation factors.The antioxidant activity of Dipsacus asper from different producing areas was analyzed by DPPH free radical scavenging test.The optimum salt roasting process was as follows: the roasting temperature was 170 ℃,the salt dosage was 2.55%,the roasting time was 7.5 min, and the soaking time was 60 min.After salt roasting, the DPPH scavenging capacity of Dipsacus asper from Yanbian, Muchuan and Yanyuan increased.The optimized salt roasting process of Dipsacus asper is stable and feasible, which can provide reference for practical production.There are some differences in the antioxidant activity of Dipsacus asper from different producing areas, and salt roasting has certain effect on its antioxidant activity.

关 键 词：续断 响应面法 盐炙工艺 抗氧化活性 

分 类 号：R283.1[医药卫生—中药学]