Objective To researching the content change of gallic acid in different processed products of Ampelopsis radix and comparison the antioxidant activity. Methods The gallic acid of different processed Ampelopsis radix are detected by HPLC. Ascorbic acid is used as appositive control antioxidant capacity of ethanol extract from Ampelopsis radix is evaluated in vitro using two edifferent methods (scaveng DPPH radical, hydroxyl radical). Considerring the DPPH and hydroxy radical scavenging capacity to compare the antioxidant activity. Results The crude, fried yellow and fried coke Ampelopsis Radix content of gallic acid is 39.57, 31.67, 150.17 μg/g. Fried coke Ampelopsis products scavenge DPPH and hydroxyl radical IC50is 0.409 mg/ml and 4.614 mg/ml, VC scavenging DPPH and hydroxyl radical IC50is 0.227 mg/ml and 2.237 mg/ml. Conclusion The content of gallic acid is highest and antioxidant activity of becomes stronger in charred Ampelopsis Radix.%目的 研究白蔹不同炮制方法炮制品中的没食子酸的含量变化和其体外抗氧化活性.方法采用高效液相色谱法测定白蔹不同炮制方法炮制品中没食子酸的含量,并以VC为阳性对照,采 用DPPH和羟自由基清除法体外抗氧化实验模型,评价白蔹不同炮制方法炮制品的抗氧化活性.结果 生品、炒黄品、炒焦品中没食子酸含量分别是39.57、31.67、150.17μg/g,白蔹炒焦品清除DPPH和羟 自由基的IC50为0.409mg/ml和4.614mg/ml,VC清除DPPH和羟自由基的IC50为0.227mg/ml和2.237mg/ml.结论 白蔹炒焦品中的没食子酸的含量最高,抗氧化活性最强.
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