枳壳化学拆分组分的性味药理学评价——化学拆分组分的制备及其对胃肠功能作用的影响

舒尊鹏; 杨燕妮; 王毅; 王秋红; 匡海学

doi:10.13422/j.cnki.syfjx.20181802

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枳壳化学拆分组分的性味药理学评价——化学拆分组分的制备及其对胃肠功能作用的影响

药剂与炮制 | 更新时间：2024-01-04

- 枳壳化学拆分组分的性味药理学评价——化学拆分组分的制备及其对胃肠功能作用的影响
- Evaluation on Property and Flavor Pharmacology of Chemical Resolution Components of Aurantii Fructus——Preparation of Chemical Resolution Components and Its Effect on Gastrointestinal Function
- 中国实验方剂学杂志 2018年24卷第20期页码：14-19
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家自然科学基金青年基金项目（81603366）;黑龙江省自然科学基金面上项目（H2015041）
- DOI：10.13422/j.cnki.syfjx.20181802
  中图分类号： R285.5
- 纸质出版日期：2018
- 稿件说明：
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舒尊鹏, 杨燕妮, 王毅, 等. 枳壳化学拆分组分的性味药理学评价——化学拆分组分的制备及其对胃肠功能作用的影响[J]. 中国实验方剂学杂志, 2018,24(20):14-19.

SHU Zun-peng, YANG Yan-ni, WANG Yi, et al. Evaluation on Property and Flavor Pharmacology of Chemical Resolution Components of Aurantii Fructus——Preparation of Chemical Resolution Components and Its Effect on Gastrointestinal Function[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(20): 14-19.
舒尊鹏, 杨燕妮, 王毅, 等. 枳壳化学拆分组分的性味药理学评价——化学拆分组分的制备及其对胃肠功能作用的影响[J]. 中国实验方剂学杂志, 2018,24(20):14-19. DOI： 10.13422/j.cnki.syfjx.20181802.

SHU Zun-peng, YANG Yan-ni, WANG Yi, et al. Evaluation on Property and Flavor Pharmacology of Chemical Resolution Components of Aurantii Fructus——Preparation of Chemical Resolution Components and Its Effect on Gastrointestinal Function[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(20): 14-19. DOI： 10.13422/j.cnki.syfjx.20181802.

摘要

目的：建立枳壳性味药效物质基础的拆分及验证方法，考察枳壳水煎液及其各拆分组分对胃肠功能的影响，进而为"中药一味一性，一药X味Y性（Y ≤ X）"中药性味理论新假说的客观性提供科学依据。方法：通过双提法，醇沉，柱色谱，UPLC-MS，GC-MS等方法与技术的联合应用，实现枳壳性味药效物质基础的拆分与验证。此外，建立阿托品、新斯的明诱导的小鼠胃肠功能模型，通过检测胃排空情况及小肠推进率，考察枳壳水煎液及其各拆分组分对小鼠胃肠功能作用的影响。结果：枳壳水煎液共拆分成生物碱、挥发油、多糖及黄酮4个组分，且组分之间拆分明确，化学成分互不交叉。对于正常小鼠，挥发油组和生物碱组的胃酚红残留率明显降低（P<0.01），小肠推进率明显增加（P<0.01）；对于阿托品所致的胃肠功能抑制小鼠，枳壳水煎液组、挥发油组分组和生物碱组分组均能显著增加小鼠胃排空及小肠推进率（P<0.01）；枳壳水煎液及各拆分组分对新斯的明所致胃肠运动亢进无拮抗作用。结论：枳壳促进胃肠功能的物质基础为生物碱组分及挥发油组分，同时二者也为枳壳"辛味"的物质基础。

Abstract

Objective: To establish the resolution and verification method of material basis of the property and flavor of Aurantii Fructus

and investigate the effect of Aurantii Fructus decoction and its chemical resolution components on gastrointestinal function

which will provide scientific evidence for the verification of the new assumption on the theory of properties and flavors of Chinese medicine "a flavor of one herbal has a property

one herbal contains X flavors and Y properties(Y ≤ X)".Method: The combined technique of dual extraction

alcohol precipitation

column chromatography

UPLC-MS and GC-MS were employed to achieve the resolution and verification of property and flavor material foundation of Aurantii Fructus.In addition

a gastrointestinal function models of atropine and neostigmine-induced mice was established.The effect of Aurantii Fructus decoction and its resolution components on gastrointestinal function was investigated by detecting the rate of gastric emptying and intestinal propulsion.Result: Aurantii Fructus decoction was split into alkaloids

volatile oils

polysaccharides and flavonoids

the components clearly separated and the chemical composition of each other did not cross.In pharmacological experiments

for normal mice

the residual rate of gastric phenol sulfonphthalein was significantly decreased(P<0.01) and the small intestinal propulsive rate was significantly increased(P<0.01) in the volatile oil group and the alkaloid group.For gastrointestinal inhibition mice induced by atropine

Aurantii Fructus decoction group

volatile oil group and alkaloid group could significantly increase gastric emptying and intestinal propulsive rate in mice(P<0.01).In addition

Aurantii Fructus decoction and its chemical resolution components had no antagonism on gastrointestinal sthenic motility induced by neostigmine.Conclusion: Alkaloid component and volatile oil component are the material basis of Aurantii Fructus to promote gastrointestinal function and they are also the material basis of "flavor pungent" of Aurantii Fructus.

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