丹参水煎液体外抗氧化作用的实验研究

目的研究丹参的水煎液体外抗氧化作用。方法采用传统水煎法,获得不同浓度的丹参水煎液;研究这些不同浓度的丹参水煎液对脂质过氧化、羟自由基和红细胞溶血的影响。结果不同浓度的丹参水煎液对小鼠肝脏的脂质过氧化都有显著的抑制作用。抑制作用随着丹参水煎液浓度的提高而增加,但变幅不大;不同浓度的丹参水煎液都对羟自由基有清除作用,但随着丹参水煎液浓度的增加,羟自由基的清除率迅速增加,0.50g.L-1的丹参水煎液的清除率要比0.15g.L-1的丹参水煎液的清除率高出6-7倍;丹参水煎液对H2O2引起的红细胞溶血有抑制作用,溶血抑制作用随着丹参水煎液浓度增加而增加。结论不同浓度的丹参水煎液对脂质过氧化、羟自由基和红细胞溶血均有影响。

Effect of decoction from salvia on antioxidant in vitro

OBJECTIVE To study the water to cook the liquid Salvia,anti-oxidation.METHODS The traditional water to cook,get different concentrations of Decoction of Salvia;These different concentrations of Salvia water to cook on lipid peroxidation,hydroxyl radical and the impact of red blood cell hemolysis.RESULTS Salvia different concentrations of water to cook on the mouse liver lipid peroxidation have significant effect.Salvia water to cook with the effect of raising the concentration of the increase,but little variation.Different concentrations of Salvia are Decoction of the hydroxyl radical is cleared,but as Salvia Decoction of the increase in concentration,hydroxyl radical rapid increase in the clearance rate,0.50g·L-1of Decoction of the removal of Salvia Rate than the 0.15 g·L-1of Salvia Decoction of the high clearance rate of 6-7 times.Salvia water to cook on H2O2 caused by red blood cell hemolysis inhibit,hemolytic effect Along with Salvia Decoction of concentration increased.CONCLUSION These different concentrations of Salvia water to cook on lipid peroxidation,hydroxyl radical and the impact of red blood cell hemolysis.