Analysis on Chemical Compositions and Antioxidant Activity of Different Processing Decoction Pieces of Rosae Laevigatae Fructus
10.3969/j.issn.1005-5304.2017.04.018
- VernacularTitle:金樱子不同炮制饮片化学成分及抗氧化活性分析
- Author:
Chong DENG
;
Yingchun JIANG
;
Huawei ZHANG
;
Xiaomei SONG
;
Yi JIANG
;
Yonggang YAN
- Keywords:
Rosae Laevigatae Fructus;
honey;
bran;
chemical fractions;
antioxidant
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2017;24(4):71-74
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the honey and bran of processing for chemical compositions of Rosae Laevigatae Fructus.Methods With total polyphenols, total saponins, total polysaccharides and amino acids as the evaluation indexes, changes of the chemical compositions of these four chemical components in Raw product, honey products, bran products of Rosae Laevigatae Fructus were studied; in vitro activity of DPPH radical clearance for evaluation index, antioxidant activity of raw products, honey products, bran products of Rosae Laevigatae Fructus were compared.Results Raw products, honey products, and bran products of total saponin content were 3.332%, 4.880%, and 4.572%; total phenolic contents were 1.92%, 6.38%, and 7.30%; total polysaccharide contents were 35.99%, 40.38%, and 36.86%; the total amino acid contents were 0.67%, 0.76%, and 0.96%. Total polyphenol, total saponins, total polysaccharides, and total amino acids of Rosae Laevigatae Fructus after processing increased, in which the total polyphenol was most obvious; DPPH radical scavenging IC50 of raw products, honey products, and bran products were 0.47, 0.51, and 0.22 mg, respectively.Conclusion Compared with raw product, the content of chemical fractions in honey products and bran products of Rosae Laevigatae Fructus increase, and oxidation resistance is enhanced.
