식방풍의 성분분리 및 생리활성

Abstract

In this study, isolation of antioxidative compounds was performed for development of anti-oxidizing agent. CHCl3, H2O, 30%, 60% MeOH, MeOH fractions were examined antioxidative activity by DPPH, test of inhibition on NO production. It was revealed that 30%, 60% MeOH and CHCl3 fractions had significant antioxidative activity. In 30% MeOH and 60% MeOH, CHCl3 fraction, six compounds were isolated and elucidated as adenosine(Ⅰ), guanosine(Ⅱ), peucedanol 7- O-β-D-apiofuranosyl(1→6)-β-glucopyranoside(Ⅲ), peucedanol 7-O-β-D-glucopyranoside(Ⅳ), peucedanol(Ⅴ) and scopoletin(Ⅵ) by physicochemical data and spectroscopic methods. (Negative FAB-MS, 1H-NMR, 13C-NMR). The results from antioxidative activity screening for the each compound showed that compound Ⅵ was relatively superior antioxidant ability. In anti-inflammatory activation assay, compound Ⅲ, Ⅳ, Ⅵ had concentration-dependent-activity and compound Ⅳ had superior anti-inflammatory ability. These results suggest that Peucedani Radix might be developed as a potent anti-oxidative, antiinflammatory agents and ingredients for related functional foods.