黄芪趁鲜切制饮片与传统饮片化学成分及体外抗氧化活性比较研究

目的 采用HPLC、UV等方法测定并比较黄芪趁鲜切制饮片与黄芪传统饮片的指标性成分及体外抗氧化活性,为不同加工方式的黄芪饮片质量控制提供科学依据。方法 采用HPLC、UV等方法对黄芪趁鲜切制饮片与黄芪传统饮片的7种指标性成分(黄芪甲苷、毛蕊异黄酮葡萄糖苷、芒柄花苷、毛蕊异黄酮、总黄酮、总多糖、水溶性浸出物)进行含量测定,采用熵权法结合逼近理想解排序法(technique for order preference by similarity to ideal solution,TOPSIS)评价不同产地加工方式对黄芪药材质量的影响,并结合主成分分析(principal component analysis,PCA)和偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)等化学计量学方法对黄芪趁鲜切制饮片与黄芪传统饮片进行区分和比较,同时以DPPH自由基、羟基自由基和ABTS自由基清除能力为评价指标对黄芪趁鲜切制饮片与黄芪传统饮片的体外抗氧化活性进行比较。结果 通过熵权综合评分法比较2种不同加工方式对黄芪饮片质量的影响,结果发现黄芪趁鲜切制饮片综合评分均高于黄芪传统饮片;同时,黄芪趁鲜切制饮片组与黄芪传统饮片组在体外抗氧化活性方面,DPPH自由基清除能力的半抑制浓度(half maximal inhibitory concentration,IC₅₀)分别为5.560、8.168mg/mL,羟基自由基清除能力的IC₅₀分别为10.994、15.045mg/mL,ABTS自由基清除能力的IC₅₀分别为8.126、14.546mg/mL,表明黄芪趁鲜切制饮片体外抗氧化活性强于黄芪传统饮片。结论 通过熵权TOPSIS综合评分法结合化学计量学分析方法及体外抗氧化活性对黄芪趁鲜切制饮片与黄芪传统饮片进行分析,为不同加工方式的黄芪饮片质量控制提供参考。

Comparative study on chemical composition and in vitro anti-oxidant activity of Astragali Radix fresh-cut pieces and traditional pieces

Objective HPLC, UV and other methods were used to determine and compare the index components and in vitro antioxidant activities of fresh-cut pieces and traditional pieces of Huangqi (Astragali Radix), providing scientific basis for quality control of Astragali Radix pieces with different processing methods. Methods HPLC, UV and other methods were used to determine the contents of 7 index components (astragaloside IV, calycosin-7-glucoside, ononin, calycosin, total flavonoids, total polysaccharides, water-soluble extract) in fresh-cut and traditional pieces of Astragali Radix. The effect of different processing methods on the quality of Astragali Radix was evaluated by the entropy weight method combined with technique for order preference by similarity to an ideal solution (TOPSIS). In addition, chemometric methods such as principal component analysis (PCA) and partial least squares- discriminant analysis (PLS-DA) were used to differentiate and compare the fresh-cut pieces of Astragali Radix with the traditional pieces of Astragali Radix. At the same time, DPPH free radical, hydroxyl free radical and ABTS radical scavenging ability were used as evaluation indexes to compare the in vitro antioxidant activity of fresh-cut pieces of Astragali Radix and traditional pieces of Astragali Radix. Results The entropy weight comprehensive score method was used to compare the effects of two different processing methods on the quality of Astragali Radix decoction pieces. The results showed that the comprehensive score of fresh-cut Astragali Radix decoction pieces was higher than that of traditional Astragali Radix decoction pieces. In vitro antioxidant activities of Astragali Radix in the fresh-cut group and the traditional group were 5.560, 8.168 mg/mL for IC₅₀ of DPPH radical scavenging capacity, the IC₅₀ of hydroxyl radical scavenging capacity was 10.994, 15.045 mg/mL, and the IC₅₀ of ABTS radical scavenging capacity was 8.126, 14.546 mg/mL, respectively. The above results showed that the in vitro antioxidant activity of fresh-cut pieces of Astragali Radix was stronger than that of traditional slices of Astragali Radix. Conclusion In this study, the entropy weight TOPSIS comprehensive scoring method combined with chemometrics analysis method and in vitro antioxidant activity were used to analyze the fresh-cut slices and traditional slices of Astragali Radix, so as to provide reference for the quality control of Astragali Radix slices with different processing methods.