Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine

XIONG You; WANG Ya-qi; JIAO Jiao-jiao; CAO Li-juan; JIANG Heng-li; YANG Ming

doi:10.13422/j.cnki.syfjx.20181404

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Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine

更新时间：2024-01-04

- Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 16, Pages: 1-6(2018)
- 作者机构：
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- DOI：10.13422/j.cnki.syfjx.20181404
  CLC： R284.1;R285.5
- Published：2018
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XIONG You, WANG Ya-qi, JIAO Jiao-jiao, et al. Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(16): 1-6.
DOI：

XIONG You, WANG Ya-qi, JIAO Jiao-jiao, et al. Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(16): 1-6. DOI： 10.13422/j.cnki.syfjx.20181404.

摘要

目的：分析黄芩酒炙过程中主要指标性成分含量的动态变化规律，探讨含量变化与其药效活性间的相关性，优选黄芩酒炙的最佳炒制时间。方法：采用HPLC测定黄芩酒炙过程中黄芩苷、黄芩素、汉黄芩苷、汉黄芩素4种主要化学成分的含量变化，流动相乙腈-0.1%磷酸水溶液梯度洗脱，检测波长278 nm；以脂多糖诱导小鼠腹腔巨噬细胞为炎症模型，检测黄芩酒炙过程中抗炎活性的变化情况，结合醇溶性浸出物含量、含水率等指标，采用聚类分析和线性回归对指标成分含量-药效活性数据进行相关性分析。结果：黄芩苷为黄芩中主要指标性成分，在酒炙过程中，黄芩苷质量分数、醇溶性浸出物含量及其抗炎活性均呈先上升再下降的趋势。在炒制18 min时，黄芩苷质量分数达到峰值14.33%，醇溶性浸出物质量分数达到最高点63.00%，此时抗炎活性达到最高值92.96%。结论：在黄芩酒炙过程中，炒制时间对其黄芩苷含量及药效活性均产生了显著性影响，黄酒闷润后最佳炒制时间为18 min。

Abstract

Objective: To analyze the dynamic change rule of main index components in Scutellariae Radix during its stir-fried process with wine

explore the correlation between change of chemical composition and its pharmacological activity

and optimize frying time of Scutellariae Radix processed with wine. Method: HPLC was employed to determine the contents of four chemical ingredients(baicalin

baicalein

wogonoside and wogonin) during the stir-fried process of Scutellariae Radix processed with wine

Lipopolysaccharide(LPS) was used to induce peritoneal macrophages in mice as the model of inflammation

the change of anti-inflammatory activity during stir-fried process with wine was determined

combined with alcohol-soluble extract content and water content

cluster analysis and linear regression were used to analyze the correlation between content of index components and pharmacological activity. Result: Baicalin was the main index ingredient in Scutellariae Radix

during its stir-fried process with wine

the contents of baicalin and alcohol-soluble extract

anti-inflammatory activity all showed the trend of firstly rising and then decreasing.When frying of 18 min

the content of baicalin reached a peak value of 14.33%

and the content of alcohol-soluble extract reached the highest point of 63.00%

and the highest inhibition ratio of anti-inflammatory activity reached 92.96%. Conclusion: Stir-fried time has significant effect on the content of baicalin and pharmacological activity of Scutellariae Radix processed with wine during the stir-fried process

the best time for stir-frying is 18 min.

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