基于主成分和体外抗氧化活性的酒萸肉的蒸制研究  

Study of rice-wine steamed Corni Fructus based on main components and antioxidant activity

作　　者：杨菁蕾 代萌 王肇扬 乔博灵 YANG Jing-lei;DAI Meng;WANG Zhao-yang;QIAO Bo-ling(Northwest University,Key Laboratory of Resource Biology and Biotechnology in Western China,Ministry of Education,Shaanxi,Xi'an 710069 China;Shaanix Traditional Chinese Medicine Innovation Engineering Technology Research Center,Shaanxi,Xi'an 710069 China)

机构地区：[1]西北大学教育部西部资源生物与生物技术重点实验室,陕西西安710069 [2]陕西省中药创新药物工程技术研究中心,陕西西安710069

出　　处：《时珍国医国药》2024年第3期644-647,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(81973452);国家合作与交流项目(82111530156)。

摘　　要：目的考察酒萸肉炮制中黄酒和蒸制对主成分和抗氧化活性的影响。方法制备蒸制时间为0.5,1,2,3,5和7 h的清蒸和酒蒸山萸肉样品,采用高效液相色谱法,测定没食子酸、5-羟甲基糠醛、莫诺苷、马钱苷、山茱萸新苷I含量;应用主成分分析法,明确清蒸和酒蒸的差异;利用DPPH法测定抗氧化活性。结果随蒸制时间的增加,新生成分5-羟甲基糠醛含量明显增加,清蒸高于酒蒸;没食子酸含量明显增加,酒蒸高于清蒸;莫诺苷、马钱苷、山茱萸新苷I含量,在清蒸样品中明显下降,在酒蒸样品中先上升,5 h后开始下降;抗氧化活性,与生萸肉相比,清蒸样品明显下降,酒蒸样品明显上升。结论黄酒在酒萸肉的炮制中具有重要作用,可以促进没食子酸的生成,减缓蒸制导致的主成分含量的下降,增强抗氧化活性,调控5-羟甲基糠醛的生成。Objective To investigate the influence of steaming and rice-wine on main componens and antioxidant activity of Corni Fructus during processing. Methods Various samples were prepared by Corni Fructus being steamed with or without rice-wine for processing 0.5, 1.0, 2.0, 3.0, 5.0 and 7.0 h. By using Reverse Phase High Performance Liquid Chromatography, the contents were determined and analyzed on multiple components including gallic acid, 5-hydroxymethylfurfural, morroniside, loganin and cornuside I. Principla Component Aanalysis(PCA) was used to look at the difference between the steamed and rice-wine steamed samples. DPPH method was used to determine the anitoxidant acitivity of the samples in vitro. Results 5-hydroxymethylfurfural was produced and increased along with the processing time, and the content was higher in the steamed samples(SS) than in the rice-wine steamed samples(RWSS). The content of gallic acid was increased along with the processing time, and higher in the RWSS than in the SS. On the other hand, the content of morroniside, loganin and cornuside I was reduced along with the increases of the processing time in the SS, but was raised in the first and then began to declined in the RWSS after 5 hours. The PCA indicated that there was a clear difference between the SS and RWSS. The antioxidant acivities of the SS were lower, but of the RWSS were higher than the Corni Fructus. Conclusion The rice-wine had an important role in the processing of rice-wine steamed Corni Fructus. The addition of the rice-wine could promote the proudction of gallic acid, maintain the content of the main components, increase the antioxidant activity, and slow down the production of 5-hydroxymethylfurfural.

关 键 词：山萸肉 清蒸 酒蒸 主成分 抗氧化活性 5-羟甲基糠醛 

分 类 号：R283[医药卫生—中药学]