五倍子及其醋制品的抗氧化作用及物质基础探讨  

Study on antioxidative effect and material basis of Wubeizi and its vinegar products

作　　者：贾利影 燕翔 张林华 范赫名 彭冰[1] 王宏[1] 李莉[1] 李萍[1] 韩旭阳[1] JIA Liying;YAN Xiang;ZHANG Linhua;FAN Heming;PENG Bing;WANG Hong;LI Li;LI Ping;HAN Xuyang(Beijing Hospital of Traditional Chinese Medicine Affiliated to the Capital Medical University,Beijing Institute of Chinese Medicine,Beijing 100010,China)

机构地区：[1]首都医科大学附属北京中医医院,北京市中医药研究所,北京100010

出　　处：《北京中医药》2024年第3期274-279,共6页Beijing Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金资助项目(82274524);国家中医药管理局中药炮制技术传承基地建设项目(国中医药科技中药便函[2022]136号)。

摘　　要：目的结合液相质谱联用技术表征五倍子醋制前后的化学成分变化,从抗氧化角度探讨五倍子的醋制炮制机制。方法采用液相质谱联用技术比较五倍子醋制前后水提物的化学成分组成表征;并通过铁离子还原能实验(FRAP)、DPPH自由基清除能力实验、ABTS自由基清除能力测定其抗氧化能力。结果醋制后五倍子的铁离子还原能力、DPPH自由基清除能力和ABTS清除能力均高于五倍子水提物及同浓度抗坏血酸,即醋制五倍子水提物的铁离子还原能力IC50、DPPH自由基清除能力IC50、ABTS清除能力IC50,分别优于同浓度抗坏血酸29.17%、61.47%、39.40%。液相质谱联用技术结合UNIFI分析平台鉴定出包括没食子酸、鞣花酸、单-O-没食子酸酰葡萄糖~十二-O-没食子酸酰葡萄糖、不同聚合度的二倍没食子酸~五倍没食子酸以及其同分异构体等53个化合物,对比分析发现醋制后五-O-没食子酰葡萄糖以上的高聚没食子酰葡萄糖较醋制前降低,低聚没食子酰葡萄糖有不同程度增加。醋制后,没食子酸聚合物中较高聚合度的五倍没食子酸及四倍没食子酸含量下降;二倍没食子酸、鞣花酸、没食子酸高于醋制前。结论醋制对五倍子鞣质类成分起到了温和的水解作用,使大分子没食子酸酯类化合物部分水解,并产生游离的没食子酸单体及低聚体,使更多的活泼酚羟基暴露出来,增强了抗氧化作用。Objective To explore the chemical composition changes of Wubeizi before and after vinegar processing by liquid chromatography-mass spectrometry(LC-MS),and the mechanism of vinegar processing of Wubeizi from the perspective of antioxidation.Methods LC-MS was used to compare the chemical composition characterization of water extract of Wubeizi before and after vinegar processing.The antioxidant capacity was determined by iron ion reducing energy test(FRAP),DPPH free radical scavenging capacity test and ABTS free radical scavenging capacity test.Results The ability of ferric ion reduction,the free radical scavenging ability of DPPH and the scavenging ability of ABTS of vinegar-processed Wubeizi were higher than those of Wubeizi and ascorbic acid with same concentration.That is,the iron ion reducing ability IC50,DPPH free radical scavenging ability IC50 and ABTS scavenging ability IC50 of the aqueous extract of Wubeizi processed with vinegar were superior to those of ascorbic acid with the same concentration of 29.17%,61.47%and 39.40%respectively.53 compounds,including gallic acid,ellagic acid,mono-O-gallic acid acyl glucose to dodeca-O-gallic acid acyl glucose,gallic acid with different polymerization degrees to quintuple gallic acid and their isomers,were identified by liquid chromatography-mass spectrometry combined with UNIFI analysis platform.The comparative analysis showed that the content of polygalactose above 5-O-gallic acid after vinegar processing was lower than that before vinegar processing,and the content of polygalactose was different.After vinegar processing,the contents of quintuple gallic acid and tetraploid gallic acid with high polymerization degree in gallic acid polymer decreased;double gallic acid,ellagic acid and gallic acid were higher than those before vinegar processing.Conclusion Vinegar processing has a mild hydrolysis effect on tannins of Wubeizi,which partially hydrolyzes macromolecular gallic acid esters and produces free gallic acid monomers and oligomers,

关 键 词：五倍子 炮制品 醋制 抗氧化 

分 类 号：R285[医药卫生—中药学]