Comparison Study on Contents of Total Flavonoids, Total Polyphenol and DPPH Free Radical Scavenging Activities ofDracocephalum tanguticum Maxim Before and After Roasted / 中国中医药信息杂志

ABSTRACT

ObjectiveTo compare the content difference of total flavonoid, total polyphenol and scavenging activity to DPPH free radical ofDracocephalum tanguticum Maxim (DtM) before and after roasted;To explore the relationship between the contents of active components and antioxidant activity in the DtM before and after roasted.MethodsThe crude and roasted DtM were extracted with 75% ethanol as the solvent. The contents of total flavonoid and total polyphenol were detected by NaNO2-Al (NO3)3-NaOH and Folin-ciocalteu methods, respectively. The antioxidant abilities were evaluated by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. ResultsThe content of total flavonoids in the crude DtM (6.442%)the roasted DtM (0.628), and free radical scavenging efficiency of the crude DtM (1181.335)antioxidant activity compounds of DtM may be phenolic acid compounds and flavonoids compounds and was certainly correlated with the contents of total flavonoid and total polyphenol.