摘要
目的:从体内抗氧化和体外抗氧化相结合角度评价南五味子"醋制入肝"的炮制机制。方法:以抗坏血酸为阳性对照,采用紫外分光光度法,于517 nm处测定南五味子醋制前后样品对2,2-二苯基-1-苦味基肼(DPPH)吸光度的影响,考察南五味子醋制前后体外清除自由基能力差异;以四氯化碳(CCl4)致大鼠急性肝损伤为动物模型,SD大鼠随机分成正常对照组、CCl4模型组、五味子炮制前后给药组分别设置高、中、低3个剂量组,给药剂量以生药量计算分别为5,2.5,1.25 g.kg-1。连续给药10 d,每日1次。于造模后24 h剖取肝脏,测定南五味子醋制前后饮片高、中、低剂量组肝组织中总抗氧化能力(T-AOC)含量变化情况;体内外相结合综合评价南五味子醋制前后抗氧化能力差异。结果:体外实验结果显示,醋制南五味子清除DPPH自由基(IC501.887 1 g.L-1)的能力比南五味子原药材清除能力(IC504.571 2 g.L-1)强;体内总抗氧化能力测定结果显示五味子炮制前和炮制后各剂量组均可显着升高大鼠肝脏中T-AOC活性(与对照组比P<0.05),炮制后中剂量和小剂量组效果要明显优于炮制前相应剂量组(P<0.05)。结论:从抗氧化角度揭示醋制南五味子"醋制入肝"的炮制机制。
Objective： In order to elaborate the traditional Chinese medicine （TCM） theory ＇ Cuzhi Rugan＇ scientifically, we estimated vinegar-steamed Schisandra sphenanthera based on anti-oxidation in vivo and in vitro. Method： We estimated the difference in the aspect of anti-oxidation between vinegar-steamed and non- vinegar-steamed S. sphenanthera by （DPPH） radicals scavenging in vitro through ultraviolet spectrophotometry at 517 nm, ascorbic acid as the positive control. Meanwhile we measured the difference in the aspect of liver tissue （T-AOC）, between vinegar-steamed and non-vinegar-steamed S. sphenanthera, intragastric administration with high （5 g kg-l）, medium （2.5 g kg-1） and low （1.25 g kg-1） doses per day and lasted ten days by rat acute liver injury model caused by CC14 in vivo. Liver was collected 24 h after modeling. Finally, we comprehensively evaluated the anti-oxidation ability between vinegar-steamed and non-vinegar-steamed S. sphenanthera in vitro and in vivo. Result ： The in vitro results showed that the ability of DPPH radicals scavenging of vinegar-steamed S. sphenanthera （ICso 1. 887 1 g L-1） was better than the non-vinegar-steamed one （ICs0 4. 571 2 g L-1 ）. The in vivo results showed that the ability of T-AOC in the rat liver tissue of vinegar-steamed S. sphenanthera and non-vinegar-steamed one were much higher than the positive control one in every doses （P 〈 0.05）. And the ability of T-AOC in the rat liver tissue of medium and low doses vinegar-steamed S. sphenanthera are much higher than the non-vinegar-steamed one （P 〈 0.05）. Conclusion： The ability of radicals scavenging by S. sphenanthera is enhanced by vinegar-steamed which is a frequently-used TCM prepared method, and we also try to elaborate the ＇ Cuzhi Rugan＇ in science.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第20期189-192,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金项目(30902002)
陕西省中医药管理局项目(jc65)
