补骨脂生品及炮制品抗氧化活性

目的:筛选补骨脂生品及5种炮制品(雷公法制补骨脂、炒盐补骨脂、酒炒补骨脂、炒补骨脂和盐蒸补骨脂)各石油醚(PE)部位、乙酸乙酯(EA)部位和正丁醇(BU)部位的体外抗氧化活性,并比较不同炮制方法对补骨脂抗氧化活性的影响.方法:以二丁基羟基甲苯(BHT)为阳性对照,利用清除二苯代苦味酰基(DPPH)和2,2’-连氨-(3-乙基苯并噻唑啉-6-磺酸)二氨盐](ABTS)自由基以及铁离子还原/抗氧化(ferricreducing/antioxidant power assay,FRAP)3种方法对补骨脂生品及炮制品各部位抗氧化活性进行评价.结果:雷公法补骨脂、炒盐补骨脂、酒炒补骨脂和炒补骨脂各PE部位清除DPPH自由基的能力(IC50分别为97.1,97.7,99.9和95.7 mg·L-1)均低于补骨脂生品PE部位(IC50 =77.3 mg·L-1)；补骨脂生品PE部位清除ABTS自由基的能力(IC50=1.8 mg·L-1)强于阳性对照BHT(IC50=2.3 mg·L-1),酒炒补骨脂和盐蒸补骨脂BU部位清除ABTS自由基的能力(IC50为5.8 mg·L-1和5.1 mg·L-1)均高于补骨脂生品正丁醇部位(IC50=6.8 mg·L-1)；5种补骨脂炮制品各部位还原Fe3+的能力均比补骨脂生品各部位低.结论:补骨脂生品及炮制品各部位显示出不同的抗氧化活性,且不同炮制方法抗氧化活性差距较大.

Antioxidant Activity of Psoralea corylifolia and Different Processed Products

Objective: To study the antioxidant activity of extracts of Psoralea corylifolia and different processed products (P. corylifolia processed by tripterygium wilfordii method, fried salt P. corylifolia, wine fried P. corylifolia, fried P. corylifolia and salt steamed P. corylifolia), and to compare the effects of different processing methods on antioxidant activity. Method: 1-diphenyl-2-picrylhydrazyl (DPPH) radical and diamonium salt (ABTS) radical scavenging and ferric reducing antioxidant power (FRAP) assay were used to evaluate the extracts of P. corylifolia and different processed products with BHT as positive control. Result: Petroleum ether (PE) extracts of P. corylifolia processed by tripterygium wilfordii method, fried salt P. corylifolia, wine fried P. corylifolia and fried P. corylifolia showed lower DPPH radical scavenging activity (IC₅₀=97.1, 97.7, 99.9, 95.7 mg·L^-1) than that of PE extract of P. corylifolia (IC₅₀=77.3 mg·L^-1). PE extract of P. corylifolia had higher ABTS radical scavenging activity (IC₅₀=1.8 mg·L^-1 respectively) than that BHT as positive control (IC₅₀=2.3 mg·L^-1). n-BuOH (BU) extracts of wine fried P. corylifolia and salt steamed P. corylifolia showed higher ABTS radical scavenging activity (IC₅₀=5.8 and 5.1 mg·L^-1) than that of n-BuOH extract of P. corylifolia(IC₅₀=6.8 mg·L^-1). The extracts of different processed products exhibited ferric reducing antioxidant power lower than that of P. corylifolia extracts. Conclusion: The extracts from P. corylifolia and different processed products showed different antioxidant activity, and different processing methods had obvious gap on antioxidant activity.