基于主成分和体外抗氧化活性的酒萸肉的蒸制研究
Study of rice-wine steamed Corni Fructus based on main components and antioxidant activity
杨菁蕾 1代萌 1王肇扬 1乔博灵1
作者信息
- 1. 西北大学教育部西部资源生物与生物技术重点实验室,陕西西安 710069;陕西省中药创新药物工程技术研究中心,陕西西安 710069
- 折叠
摘要
目的 考察酒萸肉炮制中黄酒和蒸制对主成分和抗氧化活性的影响.方法 制备蒸制时间为0.5,1,2,3,5和7h的清蒸和酒蒸山萸肉样品,采用高效液相色谱法,测定没食子酸、5-羟甲基糠醛、莫诺苷、马钱苷、山茱萸新苷Ⅰ含量;应用主成分分析法,明确清蒸和酒蒸的差异;利用DPPH法测定抗氧化活性.结果 随蒸制时间的增加,新生成分5-羟甲基糠醛含量明显增加,清蒸高于酒蒸;没食子酸含量明显增加,酒蒸高于清蒸;莫诺苷、马钱苷、山茱萸新苷Ⅰ含量,在清蒸样品中明显下降,在酒蒸样品中先上升,5 h后开始下降;抗氧化活性,与生萸肉相比,清蒸样品明显下降,酒蒸样品明显上升.结论 黄酒在酒萸肉的炮制中具有重要作用,可以促进没食子酸的生成,减缓蒸制导致的主成分含量的下降,增强抗氧化活性,调控5-羟甲基糠醛的生成.
Abstract
Objective To investigate the influence of steaming and rice-wine on main componens and antioxidant activity of Cor-ni Fructus during processing.Methods Various samples were prepared by Comi Fructus being steamed with or without rice-wine for processing 0.5,1.0,2.0,3.0,5.0and7.0h.By using Reverse Phase High Performance Liquid Chromatography,the con-tents were determined and analyzed on multiple components including gallic acid,5-hydroxymethylfurfural,morroniside,loganin and cornuside Ⅰ.Principla Component Aanalysis(PCA)was used to look at the difference between the steamed and rice-wine steamed samples.DPPH method was used to determine the anitoxidant acitivity of the samples in vitro.Results 5-hydroxymeth-ylfurfural was produced and increased along with the processing time,and the content was higher in the steamed samples(SS)than in the rice-wine steamed samples(RWSS).The content of gallic acid was increased along with the processing time,and higher in the RWSS than in the SS.On the other hand,the content of morroniside,loganin and cornuside Ⅰ was reduced along with the increases of the processing time in the SS,but was raised in the first and then began to declined in the RWSS after 5 hours.The PCA indicated that there was a clear difference between the SS and RWSS.The antioxidant acivities of the SS were lower,but of the RWSS were higher than the Corni Fructus.Conclusion The rice-wine had an important role in the processing of rice-wine steamed Comi Fructus.The addition of the rice-wine could promote the proudction of gallic acid,maintain the content of the main components,increase the antioxidant activity,and slow down the production of 5-hydroxymethylfurfural.
关键词
山萸肉/清蒸/酒蒸/主成分/抗氧化活性/5-羟甲基糠醛Key words
Corni Fructus/Steamed/Rice-wine-steamed/Main components/Anti-oxidant activity/5-hydroxymethylfurfural引用本文复制引用
出版年
2024
NETL
NSTL
万方数据