不同炮制方法对渝产黄精体外抗氧化作用的影响

Effect of Different Processing Methods on the Antioxidant Activities in Vitro of Polygonatum Cyrtonema Hua in Chongqing

目的比较不同炮制方法渝产黄精的多糖得率与体外抗氧化活性。方法采用清蒸法、4种酒制法对黄精进行炮制,比较多糖得率。采用1,1-二苯基-2-三硝基苯肼(DPPH)法、2-2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)法和总还原能力测定法对各类炮制品水提液和醇提液进行体外抗氧化试验。结果增加蒸制次数与延长蒸制时间会导致黄精多糖含量降低,生品黄精的多糖含量最高[(134.65±0.436) mg/g],传统九蒸九晒黄精多糖含量低于生品黄精;体外抗氧化试验表明,不同炮制方法的黄精水提液与醇提液均能提高对DPPH自由基和ABTS自由基的清除能力。其中,传统九蒸九晒法的水提液在清除自由基能力和总还原能力上有明显优势,清除DPPH的IC50值为0.482 9 mg/mL,清除ABTS的IC50值为0.378 4 mg/mL,生品与各炮制品醇提液的清除自由基和总还原能力均远低于各品种水提液。结论传统九蒸九晒法在体外抗氧化作用上优势明显。生品与各炮制品醇提物的清除自由基和总还原能力均远低于各品种水提物,提示清除自由基能力和还原能力的差异可能与黄精炮制后其中的活性物质种类(多糖类或水溶性成分)和含量的不同有关。

Objective To compare the content of polysaccharide yield and its antioxidation activity in Polygonatum cyrtonema Hua in Chongqing with different processing methods.Methods Polygonatum cyrtonema Hua in Chongqing was processed with single steaming and 4 kinds of alcohol-steaming to compare the content of polysaccharide yield.1,1-diphenyl-2-trinitrophenylhydrazine( DPPH)method,2,2’-azino-bis( 3-ethylbenzothiazoline-6-sulfonic acid,ABTS) method and total reduction ability were used to investigate the in vitro antioxidant activities of water extracts and ethanol extracts with different processing methods.Results The content of polysaccharide was reduced with increase steaming times and prolonged steaming time,the content of crude sample was( 134.65 ±0.436) mg/g,which was higher than the samples processed by nine steaming and nine curing.The results of the in vitro antioxidation activity showed that water extracts and ethanol extracts with different processing methods increased DPPH and ABTS radical scavenging activity;the water extracts of ancient method of nine steaming and nine curing had advantages in radical scavenging activity and total reduction ability.The IC50 value of DPPH radicals was 0.482 9 mg/mL,The IC50 value of ABTS radicals was 0.378 4 mg/mL,the ethanol extracts with different processing methods were significantly lower than water extracts in radical scavenging activity and total reduction ability.Conclusion The traditional nine steaming and nine curing method has obvious advantages in antioxidation in vitro.The free radical scavenging and total reduction ability of the alcohol extracts of crude products and processed products are far lower than that of various water extracts,suggesting that the difference in free radical scavenging ability and reducing ability may be the same as that of the active substances( polysaccharides or water-soluble ingredients) and the content of the difference.