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目的:比较16味中药炮制前后的抗氧化活性。方法:采用氧自由基清除能力(ORAC)法测定样品的抗氧化活性。荧光素(FL)为荧光探针。2,2-偶氮-2-氨基氢氯化丙烷在37℃时以稳定的速率产生过氧化氢(H2O2),H2O2氧化FL从而造成其荧光衰减。抗氧化剂的存在可以清除H2O2,延迟FL的荧光衰减,动态记录样品35min内的荧光变化。以水溶性维生素E为标准品绘制标准方程,根据Trolox标准方程计算样品的ORAC值。表儿茶素为阳性对照。结果:16味中药炮制前、后均具有一定的ORAC值,酒黄芩的ORAC值最高,为4241μmol TE·g-1;炒薏苡仁的ORAC值最低,为17μmol TE·g-1。10味中药炮制品的ORAC值低于生品,其中7味有显著性差异(P<0.05);6味炮制品的ORAC值高于生品,其中3味有显著性差异(P<0.05)。结论:16味中药炮制前、后抗氧化活性的变化可能与其所含的化学成分含量改变有关。
Objective: To compare the antioxidant activity of 16 herbs before and after processing. Methods: The antioxidant activity of the samples was determined by the method of oxygen free radical scavenging (ORAC). Fluorescein (FL) is a fluorescent probe. 2,2-Azo-2-aminopropane hydrochloride produces hydrogen peroxide (H2O2) at a steady rate at 37 ° C, which oxidizes FL to cause its fluorescence to decay. The presence of antioxidants could clear H2O2, delay the fluorescence decay of FL, and dynamically record the fluorescence changes within 35min. The standard equation of water-soluble vitamin E was drawn, and the ORAC value of the sample was calculated according to the standard equation of Trolox. Epicatechin is a positive control. Results: The ORAC values of 16 Chinese herbs before and after processing were the same, and the ORAC value of Scutellaria baicalensis Georgi was the highest (4241μmol TE · g-1). The lowest ORAC value of Coix seed was 17μmol TE · g-1.10 ORAC value of processed products was lower than that of raw products, of which 7 flavors had significant difference (P <0.05). ORAC value of 6 flavored products was higher than that of raw products, among which 3 flavors had significant difference (P <0.05). Conclusion: The changes of antioxidant activity of 16 Chinese herbs before and after processing may be related to the changes of the chemical components contained in them.