中国中药杂志

2016, v.41(11) 2081-2086

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基于化学成分和药理效应的荆芥传统分段加工与一体化加工工艺比较
Comparison between traditional processing and integration processing for Schizonepetae Herba based on chemical constituents and pharmacological effect

钱岩;于生;单鸣秋;姚卫峰;张丽;
QIAN Yan;YU Sheng;SHAN Ming-qiu;YAO Wei-feng;ZHANG Li;Jiangsu Provincial Collaborative Innovation Center of Traditional Chinese Medicinal Resource Industrialization/National and Local Collaborative Engineering Center of Traditional Chinese Medicinal Resource Industrialization and Formulae Innovative Medicine,Nanjing University of Chinese Medicine;

摘要(Abstract):

测定荆芥经饮片一体化加工与传统分段加工后所得产品中挥发油的含量,并采用GC-MS测定挥发油中8个代表性化合物(薄荷酮、胡薄荷酮、1-辛烯-3-酮、d-柠檬烯、β-石竹烯、β-香叶烯、薄荷呋喃、3-辛酮)的含量,通过二甲苯致小鼠耳廓肿胀模型,考察荆芥2种加工方法抗炎作用的差异。通过对荆芥不同加工产品挥发性成分含量与功效的比较,阐述荆芥药材、饮片一体化加工工艺的合理性。结果显示,荆芥一体化工艺加工产品8个化合物含量均高于传统工艺产品;2种加工方法均能降低小鼠耳廓肿胀度、降低致炎小鼠血清中TNF-α,IL-1β和IL-6的含量,产生抗炎作用。经过同剂量间比较,一体化加工工艺的抗炎作用整体上优于传统加工工艺。相比传统分段加工工艺,一体化加工在保证饮片质量的同时,提高了效率、节约时间及人工成本,具有合理性。
The GC-MS method was adopted to determine the contents of β-myrcene,limonene,menthone,menthofuran,pulegone,β-caryophyllene,1-octen-3-one and 3-octanone in volatile in Schizonepetae Herba processed by traditional processing and integration processing methods. The efficacies of Schizonepetae Herba with different processing methods were detected based on the inhibition of ear swelling induced by dimethylbenzene in mice. The rationality of the integration processing was expounded based on the comparison of chemical constituents and their pharmacological effects. The results showed that the contents of the eight chemical components in the products processed with the integrated processing method were higher than those processed with the other method. And both of the processing methods could reduce the degree of swelling and the content of TNF-α / IL-1β / IL-6 in mice serum. However,the anti-inflammatory efficacy of the products processed with the integration processing method was superior to that processed with the other method.Compared with the traditional processing method,the integration processing method ensures the quality of decoction pieces,with lower time and labor costs and higher efficiency.

关键词(KeyWords): 荆芥;一体化;化学成分;抗炎
Schizonepetae Herba;integration;chemical component;anti-inflammatory

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基金项目(Foundation): 国家自然科学基金面上项目(81473313);; 江苏省中药资源产业化过程协同创新中心项目(ZDXM-1-3);; 江苏省高校自然科学研究面上项目(15KJB360010,14KJD360001);; 科技基础性工作专项(2014FY111100-11);; 江苏高校优势学科建设工程项目(ysxk-2014);; 江苏高校品牌专业建设工程项目(PPZY2015A070)

作者(Author): 钱岩;于生;单鸣秋;姚卫峰;张丽;
QIAN Yan;YU Sheng;SHAN Ming-qiu;YAO Wei-feng;ZHANG Li;Jiangsu Provincial Collaborative Innovation Center of Traditional Chinese Medicinal Resource Industrialization/National and Local Collaborative Engineering Center of Traditional Chinese Medicinal Resource Industrialization and Formulae Innovative Medicine,Nanjing University of Chinese Medicine;

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