Effect of Different Extraction Methods on Content of Main Boswellic Acids in Vinegar-processed Olibanum and Its Anti-inflammatory Activity

NING Zhang-chi; SONG Zhi-qian; LIU Yuan-yan; WANG Chun; GAN Jia-he; LIU Chun-sheng; MA Xin-ling; SHU Yi-song; LIU Zhen-li

doi:10.13422/j.cnki.syfjx.2017220014

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Effect of Different Extraction Methods on Content of Main Boswellic Acids in Vinegar-processed Olibanum and Its Anti-inflammatory Activity

更新时间：2024-01-04

- Effect of Different Extraction Methods on Content of Main Boswellic Acids in Vinegar-processed Olibanum and Its Anti-inflammatory Activity
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 22, Pages: 14-19(2017)
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- DOI：10.13422/j.cnki.syfjx.2017220014
  CLC： R283.6
- Published：2017
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NING Zhang-chi, SONG Zhi-qian, LIU Yuan-yan, et al. Effect of Different Extraction Methods on Content of Main Boswellic Acids in Vinegar-processed Olibanum and Its Anti-inflammatory Activity[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(22): 14-19.
DOI：

NING Zhang-chi, SONG Zhi-qian, LIU Yuan-yan, et al. Effect of Different Extraction Methods on Content of Main Boswellic Acids in Vinegar-processed Olibanum and Its Anti-inflammatory Activity[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(22): 14-19. DOI： 10.13422/j.cnki.syfjx.2017220014.

摘要

目的：确定醋乳香挥发油及水提液中是否含有乳香酸类成分，并通过比较乳香酸类成分含量和抗炎活性来确定醋乳香最佳提取方法。方法：采用水提法、乙醇提取法及水蒸气蒸馏-乙醇连续提取法提取，比较6种主要乳香酸类成分α-乳香酸，β-乳香酸，3-乙酰-α-乳香酸，3-乙酰-β-乳香酸，11-羰基-β-乳香酸和11-羰基-3-乙酰-β-乳香酸的含量，以及对脂多糖（LPS）诱导巨噬细胞RAW264.7炎症模型产生白细胞介素-1β（IL-1β）和肿瘤坏死因子-α（TNF-α）的含量，探讨醋乳香的最佳提取方法。采用HPLC测定6种乳香酸类成分的含量，流动相0.1%磷酸水溶液-乙腈梯度洗脱，检测波长210 nm和250 nm。结果：在醋乳香挥发油中检测到4种乳香酸类成分，但提取率较低（1.73%~13.02%），水提液中含有上述6种乳香酸类成分。相同提取条件下，乙醇提取法的效率最高，6种成分的提取率81.09%~88.38%。水提法、乙醇提取法及水蒸气蒸馏-乙醇连续提取法细胞液中TNF-α质量浓度分别为（2.248 5±0.332 2），（1.933 2±0.422 9），（2.148 3±0.534 3） μg ·L-1，IL-1β质量浓度分别为（25.53±3.23），（23.22±3.24），（24.32±4.32） ng ·L-1。最佳乙醇提取工艺为加8倍量95%乙醇回流提取2次，每次30 min，各成分的提取率均>90%。结论：醋乳香挥发油中含有少量乳香酸类成分，水提液中也含有乳香酸类成分；采用乙醇提取法时，乳香酸类成分的提取率和抗炎活性最强。

Abstract

Objective: To confirm the existence of boswellic acids in essential oil and water extract of vinegar-processed Olibanum

and to determine its optimum extraction method by comparing the anti-inflammatory activity and the content of main boswellic acids. Method: Water extraction

ethanol extraction and steam distillation-ethanol continuous extraction was adopted

contents of six boswellic acids in water extract

ethanol extract and steam distillation-ethanol continuous extract were determined by HPLC

the anti-inflammatory effect was evaluated by in vitro model of RAW264.7 macrophages induced by lipopolysaccharide(LPS). Result: Four boswellic acids can be detected in essential oil with low extraction rate of 1.73%-13.02% and all of six boswellic acids can be extracted by water.In the same extraction conditions

efficiency of ethanol extraction was optimum with extraction rate of 81.09%-88.38%.Optimum ethanol extraction process was as follows:refluxing extracted twice with 8 times the amount of 95% ethanol for 30 min per time;yield of six boswellic acids were >90%.The content of tumor necrosis factor-α(TNF-α) was (1.933 2±0.422 9) μg · L-1 for ethanol extraction

(2.248 5±0.332 2) μg · L-1 for water extraction and (2.148 3±0.534 3) μg · L-1 for steam distillation-ethanol continuous extraction;their interleukin-1β(IL-1β) contents were (23.22±3.24)

(25.53±3.23)

(24.32±4.32) ng · L-1

respectively. Conclusion: The existence of boswellic acids in essential oil and water extract of vinegar-processed Olibanum is confirmed.Ethanol extraction is superior to other extraction methods with the strongest anti-inflammatory activity.

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