基于改善胰岛素抵抗活性和有效成分含量的酒蒸黄连炮制工艺优选

范刚; 郑海杰; 赖先荣; 孟宪丽; 张艺

doi:10.11653/syfj2014040005

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基于改善胰岛素抵抗活性和有效成分含量的酒蒸黄连炮制工艺优选

更新时间：2024-01-04

- 基于改善胰岛素抵抗活性和有效成分含量的酒蒸黄连炮制工艺优选
- Optimization of Processing Technology for Coptidis Rhizoma Steamed with Rice Wine Based on Improvement of Insulin Resistance Activity and Contents of Effective Ingredients
- 中国实验方剂学杂志 2014年20卷第4期页码：5-8
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家“十一五”科技支撑计划项目（2007BAI40B05，2007BAI40B03）
- DOI：10.11653/syfj2014040005
  中图分类号：
- 纸质出版日期：2014
- 稿件说明：
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范刚, 郑海杰, 赖先荣, 等. 基于改善胰岛素抵抗活性和有效成分含量的酒蒸黄连炮制工艺优选[J]. 中国实验方剂学杂志, 2014,20(4):5-8.

FAN Gang, ZHENG Hai-jie, LAI Xian-rong, et al. Optimization of Processing Technology for Coptidis Rhizoma Steamed with Rice Wine Based on Improvement of Insulin Resistance Activity and Contents of Effective Ingredients[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 5-8.
范刚, 郑海杰, 赖先荣, 等. 基于改善胰岛素抵抗活性和有效成分含量的酒蒸黄连炮制工艺优选[J]. 中国实验方剂学杂志, 2014,20(4):5-8. DOI： 10.11653/syfj2014040005.

FAN Gang, ZHENG Hai-jie, LAI Xian-rong, et al. Optimization of Processing Technology for Coptidis Rhizoma Steamed with Rice Wine Based on Improvement of Insulin Resistance Activity and Contents of Effective Ingredients[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 5-8. DOI： 10.11653/syfj2014040005.

摘要

目的：优化酒蒸黄连的炮制工艺。方法：以3T3-L1前脂肪细胞胰岛素抵抗模型的葡萄糖利用变化率及3种生物碱（盐酸非洲防己碱、盐酸表小檗碱和盐酸小檗碱）总量为指标，采用均匀设计考察黄酒用量、闷润时间、蒸制时间对酒蒸黄连炮制工艺的影响。结果：酒蒸黄连能显著或部分降低培养液中葡萄糖水平。最佳炮制工艺为黄酒用量20%，闷润时间2 h，蒸制时间8 h；葡萄糖平均利用变化率33.076%，与回归模型预测值的相对误差2.63%；3种生物碱总量平均值8.167%，与回归模型预测值的相对误差1.15%。结论：酒蒸黄连具有改善胰岛素抵抗的活性，优化的酒蒸黄连炮制工艺稳定可行。

Abstract

Objective: To optimize processing technology of Coptidis Rhizoma steamed with rice wine. Method: Taking glucose utilization variation rate of insulin resistance(IR) model of 3T3-L1 adipocyte and total contents of active ingredients(columbamine hydrochloride

epiberberine hydrochloride and berberine hydrochloride) as indexes

uniform design test was adopted to optimize processing technology with rice wine consumption

moistening time and steaming time as factors. Result: Coptidis Rhizoma steamed with rice wine could significantly reduce level of glucose in the culture medium.The best processing technology was as follows:rice wine consumption 20%

moistened 2 h and steamed 8 h;Average glucose utilization variation rate was 33.076%

whose relative error was 2.63% with the predicted value of regression model;Average total contents of three kinds of alkaloids was 8.167% with relative error was 1.15% by comparing with the predicted value. Conclusion: Coptidis Rhizoma steamed with rice wine had a role in improvement of IR;This optimized processing technology was stable and feasible.

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