[Effects of different processing products of Cortex Phellodendri on scavenging oxygen free radicals and anti-lipid peroxidation].

OBJECTIVE: To investigate the effects of different processing products of Cortex Phellodendri on scavenging oxygen free radicals and anti-lipid peroxidation. METHOD: The oxygen free radicals generation system and mouse liver homogenate lipid peroxidation in vitro were used. RESULT: The aqueous and 80% alcohol extracts of raw, stir-fried, stir-fried with salt, stir-fried with yellow alcohol products of Cortex Phellodendri could scavenge superoxide radical(O2-.) generated through hypoxanthine-oxidase system and(.OH) generated through Fenton action, and inhibit lipid peroxidation induced by hydroxyl radical generation system, respectively. But the carbonized product has no effect. There are differences among these processed products. CONCLUSION: 80% alcohol extract of stir-fried with yellow alcohol products of Cortex Phellodendri was more intense.