摘要
本文通过复合酶-超声法提取白术不同炮制品中多糖,苯酚-硫酸法测定多糖含量,并采用DPPH法、ABTS法和OH法进行体外抗氧化活性测试,考察白术不同炮制品的多糖含量及其体外抗氧化活性差异。结果显示白术炮制品的多糖含量均高于生品,土炒含量最高,蒸白术含量最低;白术炮制品的抗氧化活性均高于生品,清炒最高,蒸白术最低。
In this study, the polysaccharide was extracted from Atractylodes macrocephala with different processed methods by complex enzyme assisted ultrasonic technology. Phenol-sulfuric acid method was used to quantitatively analyze polysaccharides. Their anti-oxidant activities in vitro were evaluated by DPPH, ABTS, and OH assays. The result showed that the content of polysaccharide in the processed products was higher than the raw. The content of polysaccharides in the stir-fried with soil was the highest, and that of the steamed was the lowest. The antioxidant activity in vitro of the processed products was higher than the raw. The antioxidant activity of the plain-fried was the highest and that of the steamed was the lowest.
作者
邹艳
杨丹
彭静
罗舜
Zou Yan;Yang Dan;Peng Jing;Luo Shun(Chongqing Institute of Medicinal Plant Cultivation,Nanchuan 408435,China)
出处
《广东化工》
CAS
2020年第24期16-17,5,共3页
Guangdong Chemical Industry
基金
重庆市自然科学基金面上项目-白术不同方法炮制前后主要有效成分和生物活性变化规律研究(19KF04-2012)
特色生物资源研究与利用川渝共建重点实验室
重庆市道地药材规范化生产中心。
关键词
白术
炮制
多糖
抗氧化活性
Atractylodes macrocephala
process
polysaccharides
antioxidant activity
