Spectrum-effect relationship of antioxidant activity of wine fried ligustrum lucidum fructus / 中国药学杂志

ABSTRACT

OBJECTIVE: To explore the active ingredients of wine fried Ligustrum lucidum fructus by studying the relationship between the HPLC chromatogram and antioxidant activity. METHODS: The characteristic chromatogram of wine fried Ligustrum lucidum fructus processed by means of classical homothermal acceleration was established by HPLC. DPPH, ABTS, and FRAP methods were established to determine the antioxidant activity. The spectrum-effect relationship was studied by using partial least squares regression (PLSR), and the chromatographic peaks related to antioxidant activity were identified. RESULTS: Peaks 1, 3, 8, 10, 14 and 15 were found to have positive relationship with DPPH free radical and ABTS free radical scavenging activity among the 17 matching characteristic chromatograms. Peaks 3, 8, 12, and 13 were significantly positively related to Fe3+ resuction capacity. Among the chromatographic peaks, peak 3 and peak 8 were positively related to the activities of scavenging DPPH free radical and ABTS free radical and reducing Fe3+. Peaks 3, 12, 13, 14, 15, and 17 were determined as salidroside, luteolin-7-O-glucoside, specnuezhenide, oleuropein, ligustroflavone, and luteolin, respectively. CONCLUSION: The pharmcodynamic effects of wine fried Ligustrum lucidum fructus do not depend on the contents of several index components such as specnuezhenide and salidroside. The quality of traditional Chinese medicines should be represented by the compound groups associated with pharmcodynamic effect.