[1]刘君,张丽艳,幕杨娜,等.中药黑芝麻不同炮制品体外抗氧化作用研究[J].西部中医药,2018,31(08):27-30.
　LIU Jun,ZHANG Liyan,MU Yangna,et al.Study on Antioxygenation of Different Processed Products of HeiZhiMa in Vitro[J].Western Journal of Traditional Chinese Medicine,2018,31(08):27-30.
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中药黑芝麻不同炮制品体外抗氧化作用研究()
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
31
期数:
2018年08期
页码:
27-30
栏目:
出版日期:
2018-08-15

文章信息/Info

Title:
Study on Antioxygenation of Different Processed Products of HeiZhiMa in Vitro
文章编号:
1004-6852(2018)08-0027-04
作者:
刘君1，张丽艳2，幕杨娜1，张彬彬3
1 辽宁省中医药研究院，辽宁 沈阳 110034； 2 辽宁中医药大学基础医学院； 3 中国人民解放军第201医院
Author(s):
LIU Jun1, ZHANG Liyan2, MU Yangna1, ZHANG Binbin3
1 Liaoning Academy of Chinese Medicine, Shenyang 110034, China; 2 School of Basic Medicine, Liaoning University of Traditional Chinese Medicine; 3 China People′s Liberation Army No. 201 Hospital
关键词:
黑芝麻; 炮制; 体外; 抗氧化作用
Keywords:
HeiZhiMa;  prepare;  in vitro;  antioxygenation
分类号:
R282
文献标志码:
A
摘要:
目的：测定黑芝麻生品、炒制品、蒸晒品体外抗氧化能力，并对3者进行比较研究。方法：DPPH自由基清除能力、超氧自由基O2-·清除能力、清除羟自由基能力的测定。采用SPSS 17.0 统计软件进行方差分析及计算IC50值。结果：DPPH自由基的清除能力测定中，炒制品及蒸晒品清除能力强于生品，蒸晒品略强于炒制品，差异有统计学意义(P＜0.05)。超氧自由基O2-·清除能力测定中，三者清除能力比较，差异无统计学意义(P＞0.05)。羟自由基能力的测定中，蒸晒品显著高于生品与炒制品，差异有统计学意义(P＜0.05)。结论：黑芝麻对DPPH自由基、超氧自由基O2-·、羟基自由基均具有较好的清除能力，但其作用均弱于Vc，炮制对黑芝麻的体外抗氧化作用有一定的影响，蒸晒品的影响较显著。
Abstract:
Objective: To compare and study raw HeiZhiMa (Semen sesami nigrum), fried product and steamed products by detecting the antioxygenation in vitro. Methods: DPPH radical clearance capacity, superoxide radical O2-·clearance capacity and hydroxy radical clearance capacity were measured. Analysis of variance (ANOVA) was performed by SPSS17.0 statistical software and IC50 value was calculated. Results: In determining clearance capacity of DPPH radicals, fried products and steamed products were higher than the raw products in the clearance capacity, steamed products were stronger than fried ones slightly, and the difference had statistical meaning (P＜0.05). The difference had no statistical meaning in the comparisons of clearance capacity among the three in the determination of superoxide radical O2-·clearance capacity (P＜0.05). In the determination of hydroxyl radical ability, the steamed one was higher than the raw one and fried one significantly, and the difference was statistically significant (P＜0.05). Conclusion: HeiZhiMa possesses the good clearance capacity to DPPH radicals, superoxide radical O2-· and hydroxy radicals, while its effects are weaker than these of Vc, preparation shows certain influence on antioxygenation of HeiZhiMa in vitro, the effects of the steamed products are more significant.

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备注/Memo

备注/Memo:
收稿日期：2017-12-19 *基金项目：辽宁省自然科学基金(编号201602506)。 作者简介：刘君(1971—)，女，博士学位,副研究员。研究方向：中药药效物质基础的研究。
更新日期/Last Update: 2018-08-15