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不同炮制方法对衢枳壳药效指标成分含量及抗氧化活性的影响
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| 篇名： | 不同炮制方法对衢枳壳药效指标成分含量及抗氧化活性的影响 |
| TITLE： | Effects of different processing methods on the contents of the pharmacodynamic index components and antioxidant activity of Citrus aurantium |
| 摘要： | 目的 研究不同炮制方法对衢枳壳中药效指标成分含量及其抗氧化活性的影响。方法根据2020年版《中国药典》（四部）炮制通则和2015年版《浙江省中药炮制规范》中相关炮制方法制备衢枳壳的蒸制、煮制、醋炙、酒炙、麸炒、麸制、蜜制样品。检测不同衢枳壳样品中水分、灰分的含量；采用高效液相色谱法测定不同衢枳壳样品中药效指标成分柚皮苷和新橙皮苷的含量；采用DPPH、ABTS+自由基清除实验和总还原力实验考察不同衢枳壳样品的抗氧化活性。结果衢枳壳不同样品中的水分、灰分、柚皮苷、新橙皮苷含量均符合2015年版《浙江省中药炮制规范》中的相关规定，其中柚皮苷的含量从高到低依次为未炮制样品＞蜜制样品＞麸制样品＞煮制样品＞醋炙样品＞酒炙样品＞麸炒样品＞蒸制样品，新橙皮苷含量从高到低依次为未炮制样品＞煮制样品＞麸制样品＞蜜制样品＞醋炙样品＞蒸制样品＞酒炙样品＞麸炒样品。衢枳壳煮制、麸制和麸炒样品对DPPH自由基的清除能力较好[半数抑制浓度（IC50）分别为7.49、8.37、10.22mg/mL]，煮制、蒸制、麸制样品对ABTS+自由基的清除能力较好（IC50分别为1.76、2.03、2.72mg/mL）；另外，与酒炙和蜜制样品相比，衢枳壳未炮制样品及其他炮制品均具有较好的总还原能力。结论衢枳壳经不同方法炮制后的药效指标成分含量均有所降低，但均符合2015年版《浙江省中药炮制规范》中的相关规定，且部分炮制品的抗氧化活性较未炮制样品有所增强。 |
| ABSTRACT： | OBJECTIVE To stu dy the effects of different processing me thods on the contents of the pharmacodynamic index components in Citrus aurantium and their antioxidant activity. METHODS According to the general principles of 2020 edition of Chinese Pharmacopoeia （volume Ⅳ） and the relevant processing methods in 2015 edition of Processing Specifications of Traditional Chinese Medicine in Zhejiang Province ，the samples of C. aurantium were prepared by steaming with water ，boiling with water ，stir-frying with vinegar ，stir-frying with wine ，stir-frying with bran ，processing with bran and processing with honey. The contents of moisture and ash in different products of C. aurantium were detected. The contents of naringin and neohesperidin in different products of C. aurantium were determined by high performance liquid chromatography. The antioxidant activity of different products was investigated by DPPH and ABTS + radical scavenging experiments and the total reducing power test. RESULTS The contents of moisture ，ash，naringin and neohesperidin were in line with the relevant requirements in 2015 edition of Processing Specifications of Traditional Chinese Medicine in Zhejiang Province . The content of naringin in descending order was as follow ： unprocessed sample ＞sample processed with honey ＞sample processed with bran ＞sample boiled with water ＞sample stir-fried with vinegar＞sample stir-fried with wine ＞sample stir-fried with bran ＞sample steamed with water. The content of neohesperidin in descending order was as follow ：unprocessed sample ＞sample boiled with water ＞sample processed with bran ＞sample processed with honey ＞sample stir-fried with vinegar ＞sample steamed with water ＞sample stir-fried with wine ＞sample stir-fried with bran. The samples after boiling with water ，processing with bran ，and stir-fried with bran had better DPPH radicals scavenging ability （IC50 were 7.49，8.37 and 10.22 mg/mL，respectively）. The samples after boiling with water ，steaming with water ，and processed with bran had better ABTS + radicals scavenging ability （IC50 were 1.76，2.03 and 2.72 mg/mL，respectively）. In addition ， compared with sample stir-fried with wine and processed with 发。E-mail：wanglu1286@163.com honey，unprocessed sample and other processed products of C.aurantium had bet ter total reducing ability. CONCLUSIONS After processing ，the contents of the main pharmacodynamic index components in C. aurantium have been reduced ，but they were also in line with the relevant requirements in 2015 edition of Processing Specifications of Traditional Chinese Medicine in Zhejiang Province . The antioxidant ability of some processed products has been enhanced. |
| 期刊： | 2022年第33卷第07期 |
| 作者： | 王璐，汪丽霞，吴婷婷，赵四清，郑美瑜，陆胜民 |
| AUTHORS： | WANG Lu，WANG Lixia，WU Tingting ，ZHAO Siqing ，ZHENG Meiyu ，LU Shengmin |
| 关键字： | 衢枳壳；炮制；含量测定；抗氧化活性 |
| KEYWORDS： | Citrus aurantium ；processing；content determination ；antioxidant activity |
| 阅读数： | 356 次 |
| 本月下载数： | 5 次 |
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