文献类型：期刊文献

中文题名：黄芪趁鲜切制饮片与传统饮片化学成分及体外抗氧化活性比较研究

英文题名：Comparative study on chemical composition and in vitro anti-oxidant activity of Astragali Radix fresh-cut pieces and traditional pieces

作者：吴红伟[1,2];李东辉[1,2];宋沁洁[1,2];李国峰[1,2];李咸慰[1,2];杨新荣[1,2];李越峰[1,2,3]

第一作者：吴红伟

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]甘肃省中药质量与标准研究重点实验室,甘肃兰州730000;[3]甘肃省中药制药工艺工程研究中心,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2022

卷号：53

期号：22

起止页码：7039

中文期刊名：中草药

外文期刊名：Chinese Traditional and Herbal Drugs

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：国家自然科学基金资助项目(81960713);国家自然科学基金资助项目(82160750);基础研究创新群体项目(21JR7RA569);甘肃省教育厅产业支撑计划项目(2021CYZC-21);甘肃省中药制药工艺工程研究中心开放课题(ZYGY202003);国家药品监督管理局中药材及饮片质量控制重点实验室项目(2020GSMPA-KL15);甘肃省高等学校产业支撑计划项目——四种道地陇药绿色规范化产业发展示范推广(2020C-09);民生科技专项(科技特派员专题)——中药材引种驯化与道地药材产业化扶贫示范推广(20CX9NA070);甘肃省科学技术厅——科技计划(创新基地与人才计划)双一流科研重点项目(GSSYLXM-05);甘肃省中药炮制技术传承基地项目。

语种：中文

中文关键词：黄芪;产地加工;体外抗氧化;化学模式识别分析;质量控制;黄芪甲苷;毛蕊异黄酮葡萄糖苷;芒柄花苷;毛蕊异黄酮;总黄酮;总多糖;水溶性浸出物

外文关键词：Astragali Radix;producing area processing;in vitro antioxidant;chemical pattern recognition analysis;quality control;astragalosideⅣ;calycosin-7-glucoside;ononin;calycosin;total flavonoids;total polysaccharides;water-soluble extract

摘要：目的采用HPLC、UV等方法测定并比较黄芪趁鲜切制饮片与黄芪传统饮片的指标性成分及体外抗氧化活性,为不同加工方式的黄芪饮片质量控制提供科学依据。方法采用HPLC、UV等方法对黄芪趁鲜切制饮片与黄芪传统饮片的7种指标性成分(黄芪甲苷、毛蕊异黄酮葡萄糖苷、芒柄花苷、毛蕊异黄酮、总黄酮、总多糖、水溶性浸出物)进行含量测定,采用熵权法结合逼近理想解排序法(technique for order preference by similarity to ideal solution,TOPSIS)评价不同产地加工方式对黄芪药材质量的影响,并结合主成分分析(principal component analysis,PCA)和偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)等化学计量学方法对黄芪趁鲜切制饮片与黄芪传统饮片进行区分和比较,同时以DPPH自由基、羟基自由基和ABTS自由基清除能力为评价指标对黄芪趁鲜切制饮片与黄芪传统饮片的体外抗氧化活性进行比较。结果通过熵权综合评分法比较2种不同加工方式对黄芪饮片质量的影响,结果发现黄芪趁鲜切制饮片综合评分均高于黄芪传统饮片;同时,黄芪趁鲜切制饮片组与黄芪传统饮片组在体外抗氧化活性方面,DPPH自由基清除能力的半抑制浓度(half maximal inhibitory concentration,IC_(50))分别为5.560、8.168 mg/mL,羟基自由基清除能力的IC_(50)分别为10.994、15.045 mg/mL,ABTS自由基清除能力的IC_(50)分别为8.126、14.546mg/mL,表明黄芪趁鲜切制饮片体外抗氧化活性强于黄芪传统饮片。结论通过熵权TOPSIS综合评分法结合化学计量学分析方法及体外抗氧化活性对黄芪趁鲜切制饮片与黄芪传统饮片进行分析,为不同加工方式的黄芪饮片质量控制提供参考。
Objective HPLC,UV and other methods were used to determine and compare the index components and in vitro antioxidant activities of fresh-cut pieces and traditional pieces of Huangqi(Astragali Radix),providing scientific basis for quality control of Astragali Radix pieces with different processing methods.Methods HPLC,UV and other methods were used to determine the contents of 7 index components(astragalosideⅣ,calycosin-7-glucoside,ononin,calycosin,total flavonoids,total polysaccharides,water-soluble extract)in fresh-cut and traditional pieces of Astragali Radix.The effect of different processing methods on the quality of Astragali Radix was evaluated by the entropy weight method combined with technique for order preference by similarity to an ideal solution(TOPSIS).In addition,chemometric methods such as principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)were used to differentiate and compare the fresh-cut pieces of Astragali Radix with the traditional pieces of Astragali Radix.At the same time,DPPH free radical,hydroxyl free radical and ABTS radical scavenging ability were used as evaluation indexes to compare the in vitro antioxidant activity of fresh-cut pieces of Astragali Radix and traditional pieces of Astragali Radix.Results The entropy weight comprehensive score method was used to compare the effects of two different processing methods on the quality of Astragali Radix decoction pieces.The results showed that the comprehensive score of fresh-cut Astragali Radix decoction pieces was higher than that of traditional Astragali Radix decoction pieces.In vitro antioxidant activities of Astragali Radix in the fresh-cut group and the traditional group were 5.560,8.168 mg/mL for ICof DPPH radical scavenging capacity,the ICof hydroxyl radical scavenging capacity was 10.994,15.045 mg/mL,and the ICof ABTS radical scavenging capacity was 8.126,14.546 mg/mL,respectively.The above results showed that the in vitro antioxidant activity of fresh-cut pieces of Astragali Radix was stronger than that of traditional slices of Astragali Radix.Conclusion In this study,the entropy weight TOPSIS comprehensive scoring method combined with chemometrics analysis method and in vitro antioxidant activity were used to analyze the fresh-cut slices and traditional slices of Astragali Radix,so as to provide reference for the quality control of Astragali Radix slices with different processing methods.