Effects of different processing on content of baicalin from root of Scutellaria baicalensis and its antioxidation
BAO Jian wei,ZHANG Jin long,XU Xiao hua (Zhejiang Conbagroup Yangyantang Pharmaceutical Company Limited., Jinhua 321100,China)
OBJECTIVE To investigate the effects of different processing on the baicalin content from roots of Scutellaria baicalensis Georgi and its antioxidation.METHODS The baicalin content was determined by a HPLC method. The generation systems Oxygen free radicals and hydroxyl free radicals in vitro were used to estimate the effects.RESULTS The content of the baicalin were decreased after the processing with stir fried, stir fried with yellow alcohol and stir carbonized respectively,especially the latter one.Comparing with the raw root of Scutellaria baicalensis .The processing with stir fried and stir fried with yellow alcohol did not affect the ability of scavenging superoxide anion (O·[DD(-2;-2]-2) generated through hypoxanthine xanthine oxidase system, but significantly decreased the ability of scavenging hydroxyl free radical (·OH) generated through Fenton action.Influence was hardly found after stircarbonized.CONCLUSION There were significant differences among the different processed products regarding to baicalin content and its antioxidation.
【CateGory Index】： R283