基于UPLC-LTQ-Orbitrap MS探究生、炙甘草黄酮类成分及其抗氧化活性差异
投稿时间:2023-07-21     点此下载全文
引用本文:黄蓉,李晴霞,何秀娟,王璇,刘永刚,谭鹏.基于UPLC-LTQ-Orbitrap MS探究生、炙甘草黄酮类成分及其抗氧化活性差异[J].中国现代中药,2023,25(12):2471-2478
DOI:10.13313/j.issn.1673-4890.20230721001
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作者中文名作者英文名单位中文名单位英文名E-Mail
黄蓉 HUANG Rong 北京中医药大学 中药学院,北京 102488 School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China  
李晴霞 LI Qing-xia 北京中医药大学 中药学院,北京 102488 School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China  
何秀娟 HE Xiu-juan 北京中医药大学 中药学院,北京 102488 School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China  
王璇 WANG Xuan 北京中医药大学 中药学院,北京 102488 School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China  
刘永刚 LIU Yong-gang 北京中医药大学 中药学院,北京 102488 School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China  
谭鹏* TAN Peng 北京中医药大学 中药学院,北京 102488
北京市科学技术委员会 中药生产过程控制与质量评价北京市重点实验室,北京 102488
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
Beijing Key Laboratory of Traditional Chinese Medicine Production Process Control and Quality Evaluation, Beijing Municipal Science and Technology Commission, Beijing 102488, China
 
基金项目:国家“重大新药创制”科技重大专项(2018YFC1706500)
中文摘要:目的 探究甘草蜜炙前后黄酮类成分变化与其抗氧化活性的关系。方法 提取蜜炙前后甘草总黄酮,采用紫外分光光度法、超高效液相色谱串联线性离子阱高分辨质谱法分别进行含量测定及成分分析,采用总抗氧化能力测定法、超氧阴离子自由基清除法、羟自由基清除法及1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除法4种体外方法测定其抗氧化活性。结果 甘草蜜炙后总黄酮抗氧化活性明显提高,总黄酮含量较生品降低;质谱结果显示,生、炙甘草共有成分中甘草查耳酮A等10个黄酮类成分含量上升,反曲刺酮素B等5个成分含量下降,其中甘草查耳酮A含量提升最显著。结论 蜜炙甘草总黄酮抗氧化活性的提高可能主要在于生、炙甘草黄酮成分含量的差异,其中甘草查耳酮A含量的变化对总黄酮抗氧化活性的提升起重要作用,为甘草“生熟异用”研究提供了依据。
中文关键词:甘草  生熟异用  总黄酮  蜜炙  抗氧化
 
Differences of Flavonoids and Antioxidant Activities in Raw and Processed Glycyrrhiza uralensis Fisch. Based on UPLC-LTQ-Orbitrap MS
Abstract:Objective To explore the relationship between flavonoids and their antioxidant activities in raw and honey-processed Glycyrrhiza uralensis Fisch..Methods Total flavonoids were extracted from raw and honey-processed G. uralensis, and their components were determined and analyzed by ultraviolet spectrophotometry and UPLC-LTQ-Orbitrap MS. The antioxidant activities of total flavonoids were determined by four methods in vitro: total antioxidant capacity determination, O2 radical scavenging, OH radical scavenging and DPPH radical scavenging.Results The antioxidant activity of total flavonoids in honey-processed G. uralensis was increased significantly, and the content was lower than that in raw products. The MS results showed that the contents of 10 common flavonoids in raw and processed G. uralensis such as licochalcone A were increased, while those of 5 flavonoids such as sigmoidin B were decreased, among which licochalcone A increased most significantly. Conciusion: Honey-processed G. uralensis has a rise in the antioxidant activity of total flavonoids, which may be mainly due to the different flavonoid content in raw and honey-processed products, and the change of licochalcone A plays an important role. This provides a basis for the study of "different processed product of G. uralensis".
keywords:Glycyrrhiza uralensis Fisch.  different processed product of G. uralensis  total flavonoids  being processed with honey  antioxidant activity
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