四物汤类方与组方药材及其所含主要芳香酸体外抗氧化活性比较与量效关系研究

Comparison of in vitro Anti-oxidative Activities among Siwu Decoction Serial Recipes,Their Composed Crude Herbs,and Main Aromatic Acids,as well as Their Dose-effect Correlation

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中文关键词: 四物汤类方芳香酸抗氧化 2,2-二苯基-1-苦肼基

英文关键词:Siwu Decoction serial decoctions aromatic acid anti-oxidative activity 2,2-diphenyl-1-picrylhydrazyl

基金项目:江苏省高校自然科学重大基础研究项目(No.06KJA36022,No.07KJA36024);国家科技支撑计划(No.2008BAI51B01);国家教育部“新世纪优秀人才支持计划”(No.NCET-09-0163);江苏高等学校优秀科技创新团队支持计划(2009年度);江苏省方剂高技术研究重点实验室建设项目资助(No.BM2010576);江苏高校优势学科建设工程资助项目(No.ysxk-2010)

作者	单位
唐于平	南京中医药大学江苏省方剂研究重点实验室
黄美艳	南京中医药大学江苏省方剂研究重点实验室
张彦华	南京中医药大学江苏省方剂研究重点实验室
朱敏	南京中医药大学江苏省方剂研究重点实验室
刘立	南京中医药大学江苏省方剂研究重点实验室
刘培	南京中医药大学江苏省方剂研究重点实验室
宿树兰	南京中医药大学江苏省方剂研究重点实验室
段金廒	南京中医药大学江苏省方剂研究重点实验室

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中文摘要:

目的对四物汤类方与组方药材及其所含主要芳香酸体外抗氧化活性进行评价与比较。方法采用2,2-二苯基-1-苦肼基(DPPH)自由基清除率法测定四物汤及相关方剂(桃红四物汤、香附四物汤、少腹逐瘀汤及芎汤)与16种组方药味及其所含主要芳香酸的抗氧化活性。结果所选5个方剂都具有明显的清除自由基活性,四物汤清除自由基活性最强,芎汤最弱;16味组方药材中,赤芍、白芍、红花、川芎、木香活性最强,桃仁活性最弱;芳香酸中没食子酸、原儿茶酸、香草酸、咖啡酸、绿原酸、对香豆酸和阿魏酸具有明显的清除自由基能力,且表现出明显的量效关系,对羟基苯甲酸、苯甲酸、肉桂酸无明显清除自由基活性(P>0.05)。结论四物汤及相关方剂中芳香酸类成分对其抗氧化活性具有一定贡献。

英文摘要:

Objective To assess and compare the in vitro anti-oxidative activities among Siwu Decoction Serial Recipes,their composed crude herbs,and main aromatic acids they contained.Methods Their anti-oxidative activities(including Siwu Decoction and correlated recipes such as Taohong Siwu Decoction,Xiangfu Siwu Decoction,Shaofu Zhuyu Decoction,and Xiongqiong Decoction,16 kinds of crude herbs,and main aromatic acids they contained) were determined using 2,2-diphenyl-1-picrylhydrazyl(DPPH) free radical clearance method.Results The selected five decoctions showed obvious activities of scavenging free radicals.Siwu Decoction was better than other decoctions in scavenging free radicals and Xiongqiong Decoction was the least.Among the 16 kinds of crude herbs,red peony root,white peony root,safflower,ligustici chuanxiong,common aucklandia root showed the strongest activities,while peach seed showed the poorest activities.Among aromatic acids,gallic acid,protocatechuic acid,vanillic acid,caffeic acid,chlorogenic acid,p-coumaric acid,and ferulic acid showed obvious anti-oxidative activities in scavenging free radicals,showing obvious dose-effect correlation.p-hydroxybenzoic acid,benzoic acid,and cinnamic acid showed no activities on scavenging free radicals(P>0.05).Conclusion Siwu Decoction and aromatic acids contained in correlated decoctions played significant roles in anti-oxidative activities.

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