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.
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.
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.