【摘要】 目的 :研究炮制对黄柏抗氧化作用的影响。方法 :采用体外氧自由基生成系统和羟自由基诱导的小鼠肝匀浆脂质过氧化反应方法 ,评价炮制对黄柏抗氧化作用的影响。结果 :黄柏生品、清炒品、盐炙品和酒炙品水提取物和醇提取物可清除次黄嘌呤 黄嘌呤氧化酶系统产生超氧阴离子 (O2 ·)和Fenton反应生成的羟自由基(·OH) ,并能抑制羟自由基诱导的小鼠肝匀浆上清液脂质过氧化作用 ,它们之间抗氧化作用存在一定的差异性。炒炭品则无抗氧化作用。结论 :酒炙炮制品醇提取物抗氧化作用较好。更多还原

【Abstract】 Objective:To investigate the effects of different processing products of Cortex Phellodendri on scavenging oxygen free radicals and anti-lipidperoxidation. Method:The oxygen free radicals generation system and mouse liver homogenate lipid peroxidation in vitro were used. Result:The aqueous and 80% alcohol extracts of raw,stir-fried,stir-fried with salt,stir-fried with yellow alcohol products of Cortex Phellodendri could scavenge superoxide radical(O 2 ·)generated through hypoxanthine-oxidase system and(·OH)generated through Fenton action,and inhibit lipid peroxidation induced by hydroxyl radical generation system,respectively.But the carbonized product has no effect.There are differences among these processed products.Conclusion:80% alcohol extract of stir-fried with yellow alcohol products of Cortex Phellodendri was more intense.更多还原