[蜜炙对蒙古黄芪抗氧化活性的影响]
[The effect of honey-frying on anti-oxidation activity of Astragalus mongholicus Bunge].
作者信息
Wang D Q, Shen W M, Tian Y P, Yun S M, Jiang C G
机构信息
General Hospital of PLA, Beijing.
出版信息
Zhongguo Zhong Yao Za Zhi. 1994 Mar;19(3):150-2, 190.
The anti-free radical effects of water extracts of crude Astragalus mongholicus (CAWE) and honey-fried Astragalus mongholicus (HAWE) have been studied. Both extracts have similar effects in scavenging 0.2 in Xan/Xo system. The effect of CAWE is stronger than that of HAWE in scavenging reactive oxygen species (ROS) produced by PMA and stimulated by PMN and also in scavenging OH engendered by Fentons reaction. This suggests that frying process may decrease the ROS scavenging activities of Astragalus mongholicus.
对蒙古黄芪粗提物水提取物（CAWE）和蜜炙黄芪提取物（HAWE）的抗自由基作用进行了研究。两种提取物在清除黄嘌呤/黄嘌呤氧化酶（Xan/Xo）系统中的超氧阴离子自由基（O₂⁻）方面具有相似的作用。在清除由佛波酯（PMA）产生并由中性粒细胞（PMN）刺激产生的活性氧（ROS）以及清除由芬顿反应产生的羟基自由基（OH）方面，CAWE的作用强于HAWE。这表明炒制过程可能会降低蒙古黄芪的ROS清除活性。
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