摘要
目的比较砂仁干品、盐砂仁和姜砂仁抗氧化活性,为其应用提供数据支持和理论依据。方法采用还原能力测定法、超氧阴离子自由基清除法(SRSA)、羟基自由基清除法、DPPH自由基清除法和总抗氧化能力评估法(FRAP)对砂仁及其炮制品进行体外抗氧化活性测定和评价。结果砂仁经盐制、姜制后,抗氧化能力增强;其还原力、总抗氧化性能和DPPH自由基清除能力从强到弱依次为Vc、TBHQ、姜砂仁、盐砂仁、砂仁干品;超氧阴离子自由基清除能力为:Vc>TBHQ>姜砂仁>砂仁干品>盐砂仁;羟基自由基清除能力为:TBHQ>Vc>姜砂仁>盐砂仁>砂仁干品。结论综合5种抗氧化指标结果,姜制砂仁的抗氧化活性最好,盐制砂仁总体上好于未经炮制的干品。
Objective Antioxidant activity comparison of Fructus Amomi and its processed products with salt and ginger sauce, which would provide data support and theoretical basis for development. Methods In vitro, antioxidant activity of the three kinds of Fructus Amomi was measured and evaluated by reducing power, superoxide anion radical scavenging(SRSA), hydroxyl radical scavenging, DPPH free radical scavenging and total antioxidant capacity evaluation with FRAP. Results Antioxidant activity was improved through processing with salt and ginger sauce. The rank of reducing power, total antioxidant and scavenge DPPH free radicals capabilities was Vc, TBHQ, ginger sauce-processed Fructus Amomi, salt-processed Fructus Amomi, and dried Fructus Amomi, from strong to week. Moreover, the ability of scavenging superoxide anion free radicals and hydroxyl free radical were respectively Vc > TBHQ > ginger sauce-processed Fructus Amomi > salt-processed Fructus Amomi > dried Fructus Amomi, and TBHQ > Vc > ginger sauce-processed Fructus Amomi > salt-processed Fructus Amomi >dried Fructus Amomi. Conclusion A comprehensive evaluation based on five antioxidant indexes showed that the antioxidant activity of the ginger sauce-processed Fructus Amomi was the best, and the salt-processed Fructus Amomi was generally better than the unprocessed dry product.
作者
曹冠华
张雪
邢瀚文
俞捷
顾雯
李泽东
王希付
赵荣华
贺森
CAO Guan-hua;ZHANG Xue;XING Han-wen;YU Jie;GU Wen;LI Ze-dong;WANG Xi-feng;ZHAO Ronghua;HE Sen(School of Traditional Chinese Medicine,Yunnan University of Chinese Medicine,Kunming 650500,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai,201306,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2019年第10期2381-2384,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(81560612)
云南省南药协同创新研究中心项目(30272100800)
云南省科学技术厅—云南中医学院应用基础研究联合专项[2017FF116(-019),2017FF117(-014)]
中央本级重大增减支项目(2060302)
国家重点研发计划(2017YFC1700704)
关键词
盐砂仁
姜砂仁
抗氧化
自由基
Salt-processed Fructus Amomi
Ginger sauce-processed Fructus Amomi
Antioxidation activity
Hydroxyl free radical
作者简介
曹冠华(1985-),男(汉族),山东嘉祥人,云南中医药大学中药学院高级实验师,博士学位,主要从事中药资源与菌根微生物研究工作;通讯作者:赵荣华(1958-),男(汉族),云南昆明人,云南中医药大学中药学院副教授,硕士研究生导师,学士学位,主要从事中药资源开发研究工作;通讯作者:贺森(1984-),男(汉族),河南信阳人,云南中医药大学中药学院教授,硕士研究生导师,博士学位,主要从事中药资源与分子生物学研究工作.
