黄芩酒炙过程中化学成分含量变化及其与药效的相关性分析

熊优; 王雅琪; 焦姣姣; 曹丽娟; 姜恒丽; 杨明

doi:10.13422/j.cnki.syfjx.20181404

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黄芩酒炙过程中化学成分含量变化及其与药效的相关性分析

药剂与炮制 | 更新时间：2024-01-04

- 黄芩酒炙过程中化学成分含量变化及其与药效的相关性分析
- Correlation Between Chemical Composition and Pharmacological Activity of Scutellariae Radix During Its Stir-fried Process with Wine
- 中国实验方剂学杂志 2018年24卷第16期页码：1-6
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家中药标准化项目（ZYBZH-Y-TJ-43）
- DOI：10.13422/j.cnki.syfjx.20181404
  中图分类号： R284.1;R285.5
- 纸质出版日期：2018
- 稿件说明：
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熊优, 王雅琪, 焦姣姣, 等. 黄芩酒炙过程中化学成分含量变化及其与药效的相关性分析[J]. 中国实验方剂学杂志, 2018,24(16):1-6.

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.
熊优, 王雅琪, 焦姣姣, 等. 黄芩酒炙过程中化学成分含量变化及其与药效的相关性分析[J]. 中国实验方剂学杂志, 2018,24(16):1-6. DOI： 10.13422/j.cnki.syfjx.20181404.

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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