巴戟天不同炮制品抗氧化作用比较研究

目的 比较巴戟天及其不同炮制品不同极性部位的抗氧化作用。方法 采用清除苯代苦味肼基（DPPH）自由基，清除[2，2''-连氨-（3-乙基苯并噻唑啉-6-磺酸）二氨盐]（ABTS）自由基及铁离子还原/抗氧化能力（FRAP）测定法，以Trolox、Vc等为阳性对照，对巴戟天生品、炮制品、不同的极性部位进行抗氧化活性评价。结果 巴戟天生品及炮制品均有一定的抗氧化活性，巴戟天及其不同炮制品的乙酸乙酯提取部位清除ABTS自由基能力和清除DPPH能力最强；总多糖部位清除ABTS自由基能力较强，巴戟天生品总多糖的IC₅₀值为0.197mg/ml；剩余水部位的还原铁离子能力最强。结论 不同炮制方法对巴戟天抗氧化活性具有不同程度的影响。

Antioxidant Activity of Morinda Officinalis Extracts of its different processed products

Objective To investigate the antioxidation activity of M.officinalis and its different processing products. Methods 1-diphenyl-2-picylhydrazyl (DPPH) radical scavenging,[2,2''-azino-bis (3-ethyl benzothiazoline)-6-sulphonic acid] diamonium salt (ABTS) radical scavenging and ferric reducing antioxidant power (FRAP) assay were used to evaluate the antioxidant activities of the extracts of Morinda officinalis and its different processed products with Trolox and Vc as positive control. Results It showed that the EtOAc extracts of M. officinalis and its different processed products have higher radical scavenging power on DPPH radical and ABTS radical. The residue H₂O extract have higher ability on ferric reducing antioxidant power. Conclusion The experimental results indicated that different processing methods of M. officinalis affected the antioxidant in various degrees.