摘要
目的通过不同炮制方法,考察黄瓜子炮制前后的性状、显微、总糖含量及抗氧化活性变化,为黄瓜子的临床应用提供实验依据。方法采用清炒法制备黄瓜子不同炮制品,显微镜法、薄层色谱法观察黄瓜子生品及炮制品性状、化学成分的变化。苯酚-浓硫酸法测定黄瓜子炮制前后总糖含量的不同,DPPH法测定黄瓜子炮制前后抗氧化活性变化。结果黄瓜子生品和炮制品在性状和显微鉴别差别不大。薄层色谱显示黄瓜子炮制前后有明显的化学成分变化,总糖含量以黄瓜子炒焦品最高。在(2.0mg/mL-8.0mg/mL)的系列浓度范围之内,随着样品溶液浓度的增大,黄瓜子不同炮制品对DPPH自由基的清除率也逐渐增强,呈现出一定的剂量效应关系。结论温度对黄瓜子化学成分有影响,在临床中可以结合使用黄瓜子不同炮制品。
Objective To study the changes of characters,microstructure,total sugar content and antioxidant activity of yellow melon seeds before and after processing,so as to provide experimental basis for clinical application of cucumber seeds.Methods Different processed products of cucumber seeds were prepared by stir-frying method.The changes of the properties and chemical components of the raw and processed cucumber seeds were observed by microscope and TLC.Phenol-concentrated sulfuric acid method was used to determine the difference of total sugar content of yellow melon seeds before and after processing,and DPPH method was used to determine the change of antioxidant activity of yellow melon seeds before and after processing.Results There was no significant difference in character and microscopic identification between raw and processed cucumber seeds.Thin layer chromatography showed that there were obvious changes in chemical components before and after processing,and the total sugar content of fried yellow melon seeds was the highest.Within the series concentration range of(2.0-8.0 mg/ml),with the increase of the concentration of the sample solution,the scavenging rate of different processed products of yellow melon seeds on DPPH free radicals also gradually increased,showing a certain dose-response relationship.Conclusion Temperature has an effect on the chemical composition of yellow melon seeds,and different products of cucumber seeds can be combined in clinic.
作者
吕艳
石磊
LV yan;SHI Lei(Community Health Service Center of Management Committee of Cangfanggou District,Shayibake District,Urumqi,830000,China;Urumqi City Hospital of Traditional Chinese Medicine,Urumqi,830099,China)
出处
《新疆医学》
2023年第6期690-693,共4页
Xinjiang Medical Journal
关键词
黄瓜子
炮制品
薄层色谱
总糖
抗氧化活性
Cucumber seed
Processed products
Thin layer chromatography
Total sugar
Antioxidant activity
