【摘要】目的:研究不同炮制方法的山楂(Crataegus pinnatifida Bunge)提取物的抗氧化活性。方法:采用FRAP法(Ferric reducing antioxidant potential Assay)分别测定不同炮制方法的山楂提取物的抗氧化活性。结果:生山楂提取物的FRAP值为0.3713mmol/LTrolox;炒山楂提取物的FRAP值为0.3153mmol/LTrolox;焦山楂提取物的FRAP值为0.1289mmol/LTrolox;山楂炭提取物的FRAP值0.1952mmol/LTrolox;不同炮制方法的山楂提取物的抗氧化活性大小为生山楂>炒山楂>山楂炭>焦山楂。结论:不同炮制方法的山楂的抗氧化活性存在一定的差异,应与其黄酮类成分的含量相关。

    【关键词】山楂;炮制;FRAP;抗氧化活性;黄酮

    【Abstract】Objective: To study the antioxidant activity of different processed products of Crataegus pinnatifida Bunge extracts.Methods: The antioxidant activity of different processed products of Crataegus pinnatifida Bunge extracts was assayed by the methods ofthe FRAP.Results: Crataegus pinnatifida Bunge extracts FRAP value of 0.3713mmol/LTrolox;Crataegus pinnatifida Bunge coke extractsFRAP value of 0.3153mmol/LTrolox; Crataegus pinnatifida Bunge speculation extractsFRAP value of 0.1289mmol/LTrolox; Crataegus pinnatifida Bunge carbon extracts FRAP value of 0.1952mmol/LTrolox.The antioxidant activity of different processed products of Crataegus pinnatifida Bunge extracts is Crataegus pinnatifida Bunge> Crataegus pinnatifida Bunge coke> Crataegus pinnatifida Bunge speculation>Crataegus pinnatifida Bunge carbon.Conclusion: The antioxidant activity of different processed products of Crataegus pinnatifida Bunge extracts there are some differences, with the content of flavonoids changes. ......