Comparison Study on Contents of Total Flavonoids, Total Polyphenol and DPPH Free Radical Scavenging Activities ofDracocephalum tanguticum Maxim Before and After Roasted

VernacularTitle:甘青青兰生品和炒制品总黄酮、总多酚含量及其2,2-二苯基-1-苦肼基自由基清除能力比较
Author: Xiaodong LI ; Juan LI ; Min GUO ; Hua JIANG
Publication Type:Journal Article
Keywords: Dracocephalum tanguticum Maxim; total flavonoid; total polyphenol; DPPH; scavenging activity to free radical
From: Chinese Journal of Information on Traditional Chinese Medicine 2014;(9):80-83
CountryChina
Language:Chinese
Abstract: ObjectiveTo compare the content difference of total flavonoid, total polyphenol and scavenging activity to DPPH free radical ofDracocephalum tanguticum Maxim (DtM) before and after roasted;To explore the relationship between the contents of active components and antioxidant activity in the DtM before and after roasted.MethodsThe crude and roasted DtM were extracted with 75% ethanol as the solvent. The contents of total flavonoid and total polyphenol were detected by NaNO2-Al (NO3)3-NaOH and Folin-ciocalteu methods, respectively. The antioxidant abilities were evaluated by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. ResultsThe content of total flavonoids in the crude DtM (6.442%)the roasted DtM (0.628), and free radical scavenging efficiency of the crude DtM (1181.335)