金樱子不同炮制饮片化学成分及抗氧化活性探析.docVIP

金樱子不同炮制饮片化学成分及抗氧化活性探析 　　摘要：目的 考察蜜制和麸制对金樱子化学成分的影响。方法 以总多酚、总皂苷、总多糖、总氨基酸为评价指标，考察金樱子生品、蜜制品、麸制品中4类化学成分的变化情况；以体外对1，1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为评价指标，比较金樱子生品、蜜制品、麸制品的抗氧化活性。结果 金樱子生品、蜜制品、麸制品总皂苷含量分别为3.332%、4.880%、4.572%，总酚酸含量分别为1.92%、6.38%、7.30%，总多糖含量分别为35.99%、40.38%、36.86%，总氨基酸含量分别0.67%、0.76%、0.96%。经炮制后金樱子总多酚、总皂苷、总多糖、总氨基酸含量均升高，其中总多酚含量升高最为明显；金樱子生品、蜜制品、麸制品体外清除DPPH自由基的IC50分别为0.47、0.51、0.22 mg。结论 与生品比较，金樱子蜜制品和麸制品化学部位含量增高，抗氧化性增强 关键词：金樱子；蜜制；麸制；化学部位；抗氧化 DOI：10.3969/j.issn.1005-5304.2017.04.018 中图分类号：R284.1 文献标识码：A 文章编号：1005-5304（2017）04-0071-04 Analysis on Chemical Compositions and Antioxidant Activity of Different Processing Decoction Pieces of Rosae Laevigatae Fructus DENG Chong， JIANG Ying-chun， ZHANG Hua-wei， SONG Xiao-mei， JIANG Yi， YAN Yong-gang （College of Pharmacy， Shaanxi University of Chinese Medicine， Xianyang 712046， China） Abstract： Objective To investigate the honey and bran of processing for chemical compositions of Rosae Laevigatae Fructus. Methods With total polyphenols， total saponins， total polysaccharides and amino acids as the evaluation indexes， changes of the chemical compositions of these four chemical components in Raw product， honey products， bran products of Rosae Laevigatae Fructus were studied； in vitro activity of DPPH radical clearance for evaluation index， antioxidant activity of raw products， honey products， bran products of Rosae Laevigatae Fructus were compared. Results Raw products， honey products， and bran products of total saponin content were 3.332%， 4.880%， and 4.572%； total phenolic contents were 1.92%， 6.38%， and 7.30%； total polysaccharide contents were 35.99%， 40.38%， and 36.86%； the total amino acid contents were 0.67%， 0.76%， and 0.96%. Total polyphenol， total saponins， total polysaccharides， and total amino acids of Rosae Laevigatae Fructus after processing increased， in which the total polyphenol was most obvious； DPPH radical scavenging IC50 of raw products， honey products， and bran products were 0.47， 0.51， and 0.22 mg， r