5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响  

Effects of five different processing methods on functional components,in vitro antioxidant ability,and antibacterial activities of Penthorum chinense Pursh

作　　者：梁红春 夏陈[2] 邓俊琳 余鳗游 刘刚[1] 向卓亚 LIANG Hongchun;XIA Chen;DENG Junlin;YU Manyou;LIU Gang;XIANG Zhuoya(College of Life Science,Sichuan Normal University,Chengdu,Sichuan 610101,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences(Institute of Food and Nutritional Health,Sichuan Academy of Agricultural Sciences),Chengdu,Sichuan 610066,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都610066

出　　处：《食品与机械》2025年第3期134-141,共8页Food and Machinery

基　　金：四川省农业科学院科技成果中试熟化与示范转化项目(编号:2024ZSSFXD03-12);四川省农业科学院“1+9揭榜挂帅”项目(编号:1+9KJGG007);四川道地中药材创新团队项目(编号:SCCXTD-2020-19)。

摘　　要：[目的]探究加工方法对赶黄草的成分和功能的影响。[方法]比较净制、酒灸、醋灸、盐灸和姜灸5种处理方法对赶黄草的功能成分、体外抗氧化及抑菌活性的影响,分析比较不同方法处理前后的功能成分差异性,采用DPPH自由基和ABTS^(+)自由基模型测定体外抗氧化活性,并检测处理后赶黄草对大肠杆菌、金黄色葡萄球菌、乙型副伤寒沙门氏菌和肠炎沙门氏杆菌4种常见致病菌的抑菌效果。[结果]净制后的赶黄草中总黄酮和总多酚含量均显著高于其他处理方法(P<0.05),盐灸和酒灸的次之,醋灸的最低。酒灸后的赶黄草对大肠杆菌、金黄色葡萄球菌和肠炎沙门氏杆菌的抑菌活性最强,盐灸的最弱。酒灸后的赶黄草对DPPH自由基和ABTS^(+)自由基的清除能力最强,其IC_(50)值分别为33.52,35.86μg/m L;醋灸后的赶黄草对DPPH自由基和ABTS^(+)自由基的清除能力最弱,其IC_(50)值分别为43.90,54.87μg/m L。赶黄草中清除DPPH自由基和ABTS^(+)自由基的主要活性成分为没食子酸、山奈酚-3-O-芸香糖苷、乔松素和芦丁。[结论]酒灸是赶黄草的最佳处理方法。[Objective]To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh,and to provide a theoretical foundation for the development of new products.[Methods]This study compares the effects of five distinct processing methods-cleansing,wine-processing,vinegar-processing,salt-processing,and ginger-processing-on the functional components,in vitro antioxidant activity,and antibacterial activity of Penthorum chinense Pursh.To be specific,the differences in functional components before and after processing are analyzed,the in vitro antioxidant activity is measured using DPPH and ABTS+radical scavenging models,and the antibacterial effects of the processed medicine against Escherichia coli,Staphylococcus aureus,Salmonella paratyphi B,and Salmonella enteritidis are evaluated.[Results]The Penthorum chinense Pursh subjected to the cleansing process has a significantly higher content of total flavonoids and total polyphenols than those treated with other methods(P<0.05),followed by those treated by saltprocessing and wine-processing,with vinegar-processed samples showing the lowest levels.The wine-processed Penthorum chinense Pursh exhibits the strongest antibacterial activity against Escherichia coli,Staphylococcus aureus,and Salmonella Enteritidis,while the saltprocessed samples show the weakest activity.In terms of antioxidant capacity,the wine-processed Penthorum chinense Pursh demonstrates the highest scavenging ability against DPPH and ABTS^(+)radicals,with IC_(50)values of 33.52 and 35.86μg/mL,respectively.Conversely,the vinegar-processed samples exhibit the weakest scavenging ability against DPPH and ABTS^(+)radicals,with IC_(50)values of 43.90 and 54.87μg/mL,respectively.The primary active components responsible for the scavenging of DPPH and ABTS^(+)radicals in Penthorum chinense Pursh are identified as gallic acid,kaempferol-3-O-rutinoside,pinocembrin,and rutin.[Conclusion]Wine-processing is identified as the optimal treatment method for Penthorum chinense Pursh.

关 键 词：赶黄草 处理方法 功能成分 抑菌能力 抗氧化活性 

分 类 号：R284.1[医药卫生—中药学] R285[医药卫生—中医学]