【摘要】 目的 :研究炮制对桂枝抗氧化作用的影响。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 ,评价炮制对桂枝抗氧化作用的影响。结果 :桂枝炮制品水提取物清除超氧阴离子 (O2 -)能力强于醇提取物 ,而清除羟自由基 (·OH)能力和抗脂质过氧化作用弱于醇提取物。各炮制品之间抗氧化能力存在一定的差异性。结论 :炮制影响桂枝抗氧化作用更多还原

【Abstract】 Objective: To investigate the effects of processing on antioxidation of Ramulus Cinnamomi .Method: The oxygen free radicals generation system in vitro and mouse liver homogenate lipid peroxidation reaction induced by hydroxy free radicals were used to estimate the effects. Results: Aqueous extracts of different processed products of Ramulus Cinnamomi were stronger than the alcohol extracts in the scavenging superoxide anion (O 2 -), but weaker in the scavenging hydroxyl free radical (·OH) and the anti lipid peroxidation. There were some existed differences among the different processed products. Conclusion: The processing affected the anti oxidation of Ramulus Cinnamomi .更多还原