腌制对鹅绒藤中活性成分含量的影响

Effect of pickling on the content of active ingredients in tender stem of Cynanchum chinense

鹅绒藤具有良好的抗肿瘤、调节免疫、抗氧化等作用,这些作用与鹅绒藤中富含的C21甾体类化合物、生物碱、黄酮等活性成分有关。实验采用干腌法处理鹅绒藤嫩茎,测定腌制前后C21甾体类化合物、生物碱、黄酮等物质的含量,实验结果显示,通过干腌,鹅绒藤嫩茎中黄酮、生物碱、C21甾体类化合物的保存率分别为75.7%、71.4%、67.4%,作为一种保藏食品的方式,干腌既能在延长鹅绒藤嫩茎食用时间,又能对其中主要的活性成分有较好的保留率。

Cynanchum chinense has good anti-tumor, immune regulation and antioxidant effect, and these effects were related to the C21 steroidal compounds, alkaloids, flavonoids and other active ingredients contained in C. chinense. Using the dry salt method dealing with the tender stem of C. chinense, the C21 steroidal compounds, alkaloids, flavonoids and other substances were detected before and afcer pickling. Results showed that the preserving rate of flavonoids, alkaloids, C21 steroidal compounds were 75.7%, 71.4% and 67.4% respectively. As a way of food preservation, pickling not only can extend the shelf-life of C. chinense tender stem, but also can maintain good preserving rate of main active ingredients.