大黄鲜切过程对化学成分、泻下、抗炎及体外抗氧化活性的影响

Effect of fresh-cutting process of Rhubarb on chemical composition,laxative,anti-inflammatory and in vitro antioxidant activity

目的研究大黄鲜切过程对化学成分、泻下、抗炎及体外抗氧化活性的影响。方法利用HPLC技术对大黄鲜切晾干过程的化学成分峰面积进行测定,采用UV技术考察鲜切过程中各样品对DPPH自由基及ABTS自由基的清除能力,并考察此过程中的泻下作用及抗炎作用。结果大黄各样品中各化学成分峰面积均呈现减少趋势,大黄切面颜色及色度值变化明显,大黄样品对DPPH自由基及ABTS自由基的清除能力,泻下作用及抗炎作用均呈现减少趋势。结论大黄鲜切过程中各样品颜色及化学成分变化明显,对自由基清除能力及泻下抗炎作用均减弱。

Objective The aim of this paper was to investigate the effects of the fresh-cutting process of Rhubarb on chemical composition,laxative,anti-inflammatory and in vitro antioxidant activities.Methods The peak areas of the chemical constituents of freshly cut rhubarb were determined by HPLC,and the scavenging ability of each sample on DPPH and ABTS radicals during the fresh cutting process was investigated by UV technique.Results The peak areas of all the chemical components in the rhubarb samples showed a decreasing trend,the colour and chromaticity values of the rhubarb sections changed significantly,and the scavenging ability of the rhubarb samples on DPPH and ABTS free radicals,laxative and anti-inflammatory effects showed a decreasing trend.Conclusion The colour and chemical composition of each sample changed significantly during the fresh-cutting process of rhubarb,and the scavenging ability of free radicals and the laxative and anti-inflammatory effects were all reduced.