黄芩（Scutellaria baicalensis gcorsi）根中分离得到的黄芩苷的纯化及其抗氧化活性。
Purification and antioxidant activities of baicalin isolated from the root of huangqin (Scutellaria baicalensis gcorsi).
机构信息
College of Tobacco Science / National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou, 450002 People's Republic of China ; Institute of Coal Chemistry, Chinese Academy of Sciences, P.O. Box 165, Taiyuan, Shanxi 030001 People's Republic of China.
College of Tobacco Science / National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou, 450002 People's Republic of China.
出版信息
J Food Sci Technol. 2013 Jun;50(3):615-9. doi: 10.1007/s13197-012-0857-y. Epub 2012 Nov 29.
Abstract
Baicalin is a flavonoid from the root of huangqin (Scutellaria baicalensis gcorsi, a kind of Traditional Chinese Medicine and food condiment) with two pro phenolic hydroxyls. In this manuscript, high purity of baicalin (95.5 %) was isolated from the root of huangqin and its antioxidant activities were investigated. The antioxidant properties of baicalin were evaluated by scavenging of the diphenylpicrylhydrazyl radical (DPPH), reducing power, and iron-chelating assays, compared to ascorbic acid and BHT. The results of antioxidant activity showed that the activities of baicalin were significantly better than these of ascorbic acid and BHT, and the linear correlations were good in these three assays.
摘要
黄芩中的一种黄酮类化合物，黄芩苷（Scutellaria baicalensis gcorsi，一种中药和食品调味料），具有两个酚羟基。在本手稿中，从黄芩根中分离出高纯度的黄芩苷（95.5%），并研究了其抗氧化活性。通过清除二苯代苦味肼基自由基（DPPH）、还原能力和铁螯合测定法，与抗坏血酸和 BHT 相比，评估了黄芩苷的抗氧化特性。抗氧化活性的结果表明，黄芩苷的活性明显优于抗坏血酸和 BHT，并且这三种测定方法中的线性相关性都很好。
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