| 菊楂决明饮单煎和共煎对化学成分及抗氧化活性的影响 |
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| 引用本文： | 李筱玲,何长安,杜 荣,李振渝,田添龙,魏西朋,罗花花.菊楂决明饮单煎和共煎对化学成分及抗氧化活性的影响[J].陕西农业科学,2021(3):60-73. |
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| 作者姓名： | 李筱玲 何长安 杜 荣 李振渝 田添龙 魏西朋 罗花花 |
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| 作者单位： | (商洛学院 生物医药与食品工程学院，陕西 商洛 726000) |
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| 基金项目： | 国家级大学生创新创业训练计划项目（201811396009）。 |
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| 摘 要： | 目的：考察菊楂决明饮中山楂、决明子（炒决明子）、菊花配伍单煎液与共煎液的化学成分及抗氧化活性差异。方法：采用紫外分光光度法测定总黄酮、总蒽醌的含量；采用酸碱滴定法测定总酸的含量；采用HPLC法测定山楂酸、大黄酚、橙黄决明素、绿原酸、木犀草苷、3，5-O-双咖啡酰基奎宁酸的含量。结果：山楂单煎液的总黄酮含量为 {1.63% }、总酸含量为5.44%、山楂酸含量为2.37%、对DPPH自由基的清除率为46.49%；决明子单煎液的总黄酮含量为0.54%、总蒽醌含量为0.27%、大黄酚含量为0.14%、橙黄决明素含量为 {0.52% }、对DPPH自由基的清除率为3.53%；炒决明子单煎液的总黄酮含量为0.52%、总蒽醌含量为0.29%、大黄酚含量为0.22%、橙黄决明素含量为0.56%、对DPPH自由基的清除率为25.07%；菊花单煎液的总黄酮含量为1.65%、绿原酸含量为 {0.99% }、木犀草苷含量为 {0.30% }、3，5-O-双咖啡酰基奎宁酸含量为2.65%、对DPPH自由基的清除率为45.89%；山楂、决明子、菊花共煎液总黄酮含量为2.62%、总酸含量为 {4.12% }、总蒽醌含量为0.25%、山楂酸含量为1.25%、大黄酚含量为0.16%、橙黄决明素含量为0.56%、绿原酸含量为 {3.01% }、木犀草苷含量为0.48%、3，5-O-双咖啡酰基奎宁酸含量为3.97%、对DPPH自由基的清除率为25.92%；山楂、炒决明子、菊花共煎液总黄酮含量为2.56%、总酸含量为 {3.94% }、总蒽醌含量为0.24%、山楂酸含量为0.43%、大黄酚含量为0.33%、橙黄决明素含量为1.00%、绿原酸含量为4.12%、木犀草苷含量为 {0.60% }、3，5-O-双咖啡酰基奎宁酸含量为4.74%、对DPPH自由基的清除率为44.51%。结论：山楂、决明子、菊花共煎后，与单煎液相比，总黄酮、大黄酚、橙黄决明素、绿原酸、木犀草苷、3，5-O-双咖啡酰基奎宁酸含量均升高；总酸、总蒽醌、山楂酸含量都有不同程度降低，对DPPH自由基清除率与单煎液相当。
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| 关 键 词： | 菊楂决明饮 单煎 共煎 化学成分 抗氧化活性 |
Effects of Single Decoction and Total Decoction of Chrysanthemum, Hawthorn and Cassia on Chemical Composition and Antioxidant Activity |
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| LI Xiaoling,HE Changan,TU Rong,LI Zhenyu,TIAN Tianlong,WEI Xipeng,LUO Huahua.Effects of Single Decoction and Total Decoction of Chrysanthemum, Hawthorn and Cassia on Chemical Composition and Antioxidant Activity[J].Shaanxi Journal of Agricultural Sciences,2021(3):60-73. |
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| Authors: | LI Xiaoling HE Changan TU Rong LI Zhenyu TIAN Tianlong WEI Xipeng LUO Huahua |
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| Abstract: | To investigate the differences of the chemical constituents and antioxidant activities in hawthorn, cassia (fried cassia seed) and chrysanthemum was combined with decoction and total decoction to provide scientific basis for further study on the basis of pharmacodynamic of decoction. The total flavonoids and total strontium were determined by ultraviolet spectrophotometry;total acid content was determined by acid-base titration;HPLC method was used to determine the behenic acid, chrysophanol, orange cassia, chlorogenic acid, luteolin, 3,5-O-biscaffeoylquinic acid. The results showed that the total flavonoid content of hawthorne decoction was 1.63%, the total acid content was 5.44%, the behenic acid content was 2.37%, and the DPPH free radical scavenging rate was 46.49%; The total flavonoid content of cassia seed decoction was 0.54%, the total strontium content was 0.27%, the chrysophanol content was 0.14%, the orange cassia content was 0.52%, and the DPPH free radical scavenging rate was 3.53%; The total flavonoid content of the fried cassia seed decoction was 0.52%, the total strontium content was 0.29%, the chrysophanol content was 0.22%, the orange cassia content was {0.56% }, and the DPPH free radical scavenging rate was 25.07%; chrysanthemum single decoction had a total flavonoid content of 1.65%, chlorogenic acid content of 0.99%, luteolin content of 0.30%, and 3,5-O-biscaffeoyl quinic acid content of {2.65% }. The clearance rate was 45.89%; The total flavonoid content of hawthorn, cassia and chrysanthemum decoction was 2.62%, total acid content was 4.12%, total strontium content was {0.25% }, behenic acid content was 1.25%, chrysophanol content was 0.16%, and orange cassia content was {0.56% }, chlorogenic acid content of {3.01% }, luteolin content of 0.48%, 3,5-O-biscaffeoyl quinic acid content of 3.97%, DPPH free radical scavenging rate of 25.92%; hawthorn, fried cassia seed, chrysanthemum decoction had a total flavonoid content of 2.56%, total acid content of 3.94%, total strontium content of 0.24%, behenic acid content of 0.43%, chrysophanol content of 0.33%, and orange cassia content. 1.00%, chlorogenic acid content 4.12%, luteolin content 0.60%, 3,5-O-biscaffeoyl quinic acid content 4.74%, DPPH free radical scavenging rate 44.51%. After decocting with hawthorn, cassia seed and chrysanthemum, total flavonoids, total scorpion, chrysophanol, orange cassia, chlorogenic acid, luteolin, 3,5-O-double caffeoyl quinone Ning acid content and DPPH free radical scavenging rate increase; Total acid and behenic acid content are reduced to varying degrees,it provides data for further research on the compatibility of hawthorn, cassia and chrysanthemum. |
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| Keywords: | Decoction of chrysanthemum hawthorn cassia decoction Single fried Total frying Chemical composition Antioxidant activity[KH*2D] |
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