摘要
目的比较砂炒和醋炙炮制工艺对波棱瓜子有效成分、腹泻及保肝作用的影响。方法采用HPLC法分析波棱瓜子经砂炒(或)醋炙前后有效成分波棱甲素与波棱素的含量差异;以稀便率和腹泻指数评价砂炒和醋炙对波棱瓜子总木脂素致泻作用的影响;以CCl4急性肝损伤模型评价砂炒和醋炙对波棱瓜子总木脂素保肝作用的影响。结果波棱瓜子经砂炒(或)醋炙后波棱甲素含量分别降低40.9%和12.0%(P<0.01),波棱素含量无显著性变化(P>0.05)。在给药第4、6天,砂炒和醋炙波棱瓜子总木脂素高、中剂量组小鼠的稀便率和腹泻指数显著低于同剂量的生品组(P<0.01或P<0.05);不同炮制品波棱瓜子总木脂素高、中剂量组均能显著抑制CCl4致肝损伤小鼠血清中ALT、AST水平的升高(P<0.01或P<0.05);与同剂量的生品波棱瓜子总木脂素组相比,醋炙波棱瓜子总木脂素各组小鼠AST、ALT水平无显著差异,而砂炒波棱瓜子总木脂素高、中剂量组小鼠ALT、AST水平显著升高(P<0.05)。结论砂炒和醋炙均可有效缓解波棱瓜子总木脂素的腹泻作用,但砂炒后波棱瓜子总木脂素的保肝降酶作用下降,醋炙对波棱瓜子总木脂素的保肝降酶作用无显著影响。就缓解腹泻和保肝降酶作用而言,醋炙工艺优于砂炒工艺。
Objective To compare the effect of stir-baking with sand and stir-baking with vinegar on active ingredients,diarrhea and hepatoprotection of Herpetospermum caudigerum. Methods The content of herperione and herpetin in Herpetospermum caudigerum before and after stir-baking with sand and stir-baking with vinegar was analyzed by HPLC. The effect of stir-baking with sand and stir-baking with vinegar on diarrhea caused by total lignans（ TL） of Herpetospermum caudigerum was evaluated using the mean stool rate（ MSR） and mean diarrheal index（ MDI）,while the effect of stir-baking with sand and stir-baking with vinegar on hepatoprotection of TL of Herpetospermum caudigerum was examined using a mouse model of CCl4-induced liver injury based on the analysis of serum ALT and AST activities. Results The content of herperione in Herpetospermum caudigerum after stir-baking with sand and stir-baking with vinegar decreased by 40. 9% and 12. 0%（ P 〈 0. 01） respectively,and the content of herpetin did not change（ P 〉 0. 05）. The MSR and MDI of mice in high-dose and middle-dose groups of Herpetospermum caudigerum TL after stir-baking with sand and stir-baking with vinegar were significantly lower than those of high-dose and middle-dose groups of unprocessed Herpetospermum caudigerum TL at 4th and 6th day after drug administration（ P 〈 0. 01 or P 〈 0. 05）. The high-dose and middle-dose groups of Herpetospermum caudigerum TL,processed or unprocessed,significantly alleviated liver injury as indicated by the decreased levels of serum ALT and AST（ P 〈 0. 01 or P 〈 0. 05）. There was no difference in ALT and AST levels of mice at the same dose of Herpetospermum caudigerum TL between stir-baking with vinegar groups and the unprocessed groups,but the ALT and AST levels of mice in high-dose and middle-dose groups of Herpetospermum caudigerum TL after stir-baking with sand were higher than those of unprocessed Herpetospermum caudigerum TL（ P 〈 0. 05）. Conclusion Stir-baking with sand and stir-baking with vinegar can effectively relieve the diarrhetic effect of Herpetospermum caudigerum TL. Hepatoprotection of Herpetospermum caudigerum TL is decreased after stir-baking with sand,while stir-baking with vinegar has no influence on hepatoprotection of Herpetospermum caudigerum TL,which suggesting that stir-baking with vinegar is superior to stir-baking with sand for relieving diarrhea and for enhancing hepatoprotection.
作者
陈红鸽
申宝德
沈成英
李正明
袁海龙
CHEN Hong-ge SHEN Bao-de SHEN Cheng-ying LI Zheng-ming YUAN Hai-long(Department of Pharmacy, Hospital 302 of PLA, Beijing 100039, China Department of Pharmacy, Air Force General Hospital of PLA,Beijing 100142, China)
出处
《解放军药学学报》
CAS
CSCD
2016年第4期289-292,298,共5页
Pharmaceutical Journal of Chinese People's Liberation Army
基金
国家新药创制重大专项
No.2016ZX09101073
北京市科委重点项目
No.Z141100002214007
国家自然科学基金
No.81573697
关键词
波棱瓜子
总木脂素
炮制
腹泻
保肝作用
Herpetospermum caudigerum
total lignans
processing
diarrhea
hepatoprotective effect
