黑芝麻炮制前后芝麻素含量变化与抗氧化活性研究

摘要

To investigate the content changes of sesamin and the antioxidation of the processed and raw Sesamum indicum L .Using HPLC to measure the sesamin content changes and two reaction system to analyze the capability of Scavenging effect .The results showed that the content of sesamin decreases with the steaming times increasing .Both steamed and raw S .indicum L .showed antioxidation and the antioxidation of S . indicum L .goes weaker while being processed .All the data suggested that antioxidation of S .indicum L .weakened after being steamed ,which was connetted with the decrease of sesamin .%为了研究黑芝麻炮制前后芝麻素含量变化以及炮制前后黑芝麻抗氧化活性变化。本实验采用高效液相色谱法测定芝麻素的含量变化；采用羟自由基、DPPH自由基2种反应体系，平行考察黑芝麻炮制前后清除自由基能力变化。结果表明，经过炮制以后，随着炮制次数的增加，芝麻素含量呈现降低趋势；生品及炮制品均具有清除自由基的能力，但随着炮制次数的增加，清除自由基能力减弱，说明黑芝麻炮制以后抗氧化活性的降低可能与芝麻素含量减少有密切关系。