Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry, National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest of China, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
Food Chem Toxicol. 2010 Oct;48(10):2656-62. doi: 10.1016/j.fct.2010.06.036. Epub 2010 Jun 30.
Leaf of Salvia miltiorrhiza Bunge, the waste part during the root harvest, is rich in health-promoting phenolics and is a novel resource of natural antioxidants. The acetone and methanol extracts of leaves (AL and ML, respectively) of S. miltiorrhiza were evaluated by various in vitro antioxidant assays. The total phenolic contents of AL and ML were 39.0+/-1.13 and 54.3 +/-1.1mg gallic acid equivalents/g extract tested, respectively. EC(50) of ML was 7.0+/-0.28 microg/mL in DPPH radical scavenging assay and 246.5 +/-10.35 microg/mL in superoxide radical quenching assay. It was also found that ML has prominent effects on the inhibition of linoleic acid oxidation (93.2%), which was equivalent to the positive control, butylated hydroxytoluene (BHT, p>0.05), and was significantly higher than α-tocopherol (VE, p<0.05). The reducing power of leaf extracts was as strong as roots (p>0.05). HPLC and correlation analysis show that salvianolic acid B and rosmarinic acid constitute the most abundant phenolic compounds. They are the major contributors to antioxidant activities. The results suggested that S. miltiorrhiza leaves could be considered as a new potential source of natural phenolic antioxidants for food, pharmaceutical, cosmetics or nutraceutical industries.
丹参叶，在根部收获过程中的废弃部分，富含促进健康的酚类物质，是天然抗氧化剂的新资源。通过各种体外抗氧化测定法评估了丹参叶的丙酮和甲醇提取物（分别为 AL 和 ML）。AL 和 ML 的总酚含量分别为 39.0+/-1.13 和 54.3 +/-1.1mg 没食子酸当量/g 提取物。在 DPPH 自由基清除测定中，ML 的 EC(50)为 7.0+/-0.28 microg/mL，在超氧自由基猝灭测定中为 246.5 +/-10.35 microg/mL。还发现 ML 对抑制亚油酸氧化具有显著作用（93.2%），与阳性对照丁基羟基甲苯（BHT，p>0.05）相当，明显高于α-生育酚（VE，p<0.05）。叶提取物的还原能力与根相当（p>0.05）。HPLC 和相关分析表明，丹酚酸 B 和迷迭香酸构成了最丰富的酚类化合物。它们是抗氧化活性的主要贡献者。结果表明，丹参叶可以被认为是食品、制药、化妆品或营养保健品行业天然酚类抗氧化剂的新潜在来源。
