杀青和烘干温度对铁皮石斛多糖含量及抗氧化活性影响研究  

Effect of De-Enzyme Techniques and Drying Temperature on the Content and Antioxidant Activity of Dendrobium Officinale Polysaccharides

作　　者：夏炎 田茂贤 胡光禄 彭万容 李琳琳 赵胜平 秦西红 Xia Yan;Tian Maoxian;Hu Guanglu;Peng Wanrong;Li Linlin;Zhao Shengping;Qin Xihong(Chongqing Institute of Medicinal Plant Cultivation,Chongqing 408435,China;Chongqing Nanchuan District Traditional Chinese Medicine Hospital,Chongqing 408499,China)

机构地区：[1]重庆市药物种植研究所,重庆408435 [2]重庆市南川区中医医院,重庆408499

出　　处：《亚太传统医药》2024年第7期46-49,共4页Asia-Pacific Traditional Medicine

基　　金：重庆市科卫联合医学科研项目(2022MSXM172);国家重点研发计划(2021YFD1601005)。

摘　　要：目的:研究杀青工艺和不同烘干温度对铁皮石斛多糖含量和抗氧化活性的影响。方法:通过测定多糖含量和抗氧化活性来确定烘干温度与杀青工艺对铁皮石斛多糖的影响。结果:铁皮石斛杀青与未杀青,均在50℃时铁皮石斛多糖含量最高,分别达到39.53%和36.8%。在该条件下多糖提取液浓度为3.0 mg/mL时,对DPPH自由基、超氧自由基、羟基自由基的消除率分别为51.91%和47.64%、60.35%和56.81%、68.52%和62.22%。结论:杀青工艺和烘干温度会显著影响铁皮石斛多糖含量和抗氧化活性,未经过杀青处理的铁皮石斛,多糖的含量和抗氧化活性均比经过杀青处理的铁皮石斛低。研究结果可为铁皮石斛鲜品的炮制提供一种新方法,以提高铁皮石斛资源利用率。Objective:Effects of de-enzyme techniques and different drying temperatures on polysaccharide content and antioxidant activity of Dendrobium officinale.Methods:Determine the effects of de-enzyme techniques and drying temperature on the polysaccharide activity of Dendrobium officinale by measuring its polysaccharide content and antioxidant activity.Results:Showed that de-enzyme techniques and under different temperature conditions,the polysaccharide yield of Dendrobium officinale dried at 50℃was the highest,reaching 39.53%and 36.8%,When the concentration of polysaccharide solution was 3.0 mg/mL,the elimination rates of DPPH radical,superoxide anion radical and hydroxyl radical were 51.91%and 47.64%、60.35%and 56.81%、68.52%and 62.56%(P<0.05).Conclusion:The research results can provide a new method for the processing of fresh Dendrobium officinale to improve its utilization rate.

关 键 词：铁皮石斛多糖 杀青工艺 烘干温度 抗氧化活性 

分 类 号：R284[医药卫生—中药学]