The in vitro antioxidative activity of the compound astragalus, glycyrrhiza and schisandra extract and the determination of bioactive component contents
10.13220/j.cnki.jipr.2019.06.012
- Author:
Chun-Rong YU
1
Author Information
1. Center for Drug Evaluation, National Medical Products Administration
- Publication Type:Journal Article
- Keywords:
Antioxidant;
Astragalus;
Licorice;
Schisandra
- From:
Journal of International Pharmaceutical Research
2019;46(6):479-484
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the antioxidative activity of compound Astragalus, Glycyrrhiza and Schisandra extract(CAGSE)and determine the content of related bioactive components. Methods: The CAGSE was prepared by the extraction of the Astragalus, Glycyrrhiza and Schisandra raw materials with ethanol. Experimental groups for the antioxidative activity test were set as the control group, vitamin C group(VC group, positive control)and the CAGSE 0.1, 0.2 and 0.5 g/ml groups. The antioxidant effect of CAGSE was evaluated by the assay for the inhibition of linoleic acid autooxidation, the reducing power assay(the method of Oyaizu)and the assay for the 1, 1-diphenyl-2-picryl hydrazine(DPPH)free radical scavenging activity. The content of schisandrae b was determined by the HPLC method, the total phenol content(TPC)was determined by the folin-ciocalteu method using gallic acid as the standard, and the total flavonoid content(TFC)was determined by the ultraviolet spectrophotometry with rutin as the standard. Results :Com- pared with the VC group, the inhibition rate on the linoleic acid autooxidation was significantly increased in all of the CAGSE 0.1, 0.2, and 0.5 g/ml groups(P<0.05)and the reducing power was also significantly enhanced in all the CAGSE groups(P<0.05). The DPPH free radical scavenging activity was significantly higher in the CAGSE 0.1, 0.2 and 0.5 g/ml groups than in the VC group(P<0.05). The TFC in the 0.1 g/ml concentration CAGSE was 54.39 mg/g, the TPC was 38.65 mg/g, and the content of schisandrin b was 0.76 mg/g. Conclusions: The CAGSE showed a significant antioxidant activity, and the content of total flavonoids, total phenolics and schisandrin b were 54.39, 38.65 and 0.76 mg/g, respectively.
