中国中药杂志

1994, (03)

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蜜炙过程对黄芪(体外)抗氧化作用的影响
The Effect of Honey-frying on Anti-oxidation Activity of Astragalus mongholicus Bunge

汪德清,沈文梅,田亚平,袁师敏,江朝光
Wang Deqing;Shen Wenmei ;Tian Yaping ;Yuan Shimin and Jiang Chaoguang(General Hospital of PLA , Beijing 100853)

摘要(Abstract):

实验结果表明,蜜炙过程不明显影响黄芪对超氧阴离子自由基(O_2 ̄-)清除作用,但生黄芪对羟自由基(·OH)和多形核白细胞(PMN)呼吸爆发产生的活性氧的清除作用优于制黄芪水提物。提示加热炮制可部分降低黄芪抗氧化作用的能力。
he anti-free radical effects ofwater extracts of crude Astragalus menghoftcus (CAWE) and honey-fried As-tragalus mongholicus (HAWE) have been studied- Both extracts have similar effects in scavenging 0. 2 in Xan/Xosystem. The effect of CAWE is stroger than that of HAWE in scavenging reactive oxygen species (ROS) producedby PMA and stimulated by PMN and also in scavenging OH engendered by Fentons reaction. This suggests thatfrying process may decrease the ROS scavenging activities of Astragalus mongholicus.

关键词(KeyWords): 黄芪,氧自由基,多形核白细胞,化学发光,脂质过氧化
Auragalus mongholicus ; chemiluminescence ;lipid peroxide

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作者(Author): 汪德清,沈文梅,田亚平,袁师敏,江朝光
Wang Deqing;Shen Wenmei ;Tian Yaping ;Yuan Shimin and Jiang Chaoguang(General Hospital of PLA , Beijing 100853)

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