炮制对黄芩抗氧化作用的影响

Effects of different processing on content of baicalin from root of Scutellaria baicalensis and its antioxidation

目的 研究炮制对黄芩中黄芩苷的含量和抗氧化作用的影响。方法 高效液相色谱法测定黄芩苷含量 ,并采用体外氧自由基和羟自由基生成系统 ,评价其抗氧化作用。结果 炒制和酒制略有降低黄芩中黄芩苷的含量 ,炒炭显著地降低了黄芩苷含量。炒黄芩、酒黄芩并不影响清除次黄嘌呤 黄嘌呤氧化系统中产生的超氧阴离子 (O·-2 )的能力 ,而显著地降低清除Fen ton反应生成的羟自由基 (·OH)能力。炭黄芩作用更弱。结论 黄芩炮制品中黄芩苷含量和抗氧化作用存在一定的差异性。

OBJECTIVE: To investigate the effects of different processing on the baicalin content from roots of Scutellaria baicalensis Georgi and its antioxidation. METHODS: The baicalin content was determined by a HPLC method. The generation systems Oxygen free radicals and hydroxyl free radicals in vitro were used to estimate the effects. RESULTS: The content of the baicalin were decreased after the processing with stir-fried, stir-fried with yellow alcohol and stir-carbonized respectively, especially the latter one. Comparing with the raw root of Scutellaria baicalensis. The processing with stir-fried and stir-fried with yellow alcohol did not affect the ability of scavenging superoxide anion (O2.-) generated through hypoxanthine-xanthine oxidase system, but significantly decreased the ability of scavenging hydroxyl free radical (&middotOH) generated through Fenton action. Influence was hardly found after stircarbonized. CONCLUSION: There were significant differences among the different processed products regarding to baicalin content and its antioxidation.