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栀子酒炙前后挥发油成分及保肝作用比较
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| 篇名： | 栀子酒炙前后挥发油成分及保肝作用比较 |
| TITLE： | Comparison of volatile oil from Gardenia jasminoides and their liver protective effects before and after stir-frying with wine |
| 摘要： | 目的 比较栀子酒炙前后挥发油成分及保肝作用。方法采用水蒸气蒸馏法分别提取生栀子和酒栀子的挥发油，运用气相色谱-质谱联用仪鉴定挥发油中的成分，用峰面积归一化法计算各成分的相对质量分数。将大鼠随机分为正常组，模型组，阳性对照组（联苯双酯混悬液35mg/kg），生栀子低、高剂量组[1、2g/kg（以生药量计）]，酒栀子低、高剂量组[1、2g/kg（以生药量计）]，每组10只。各组大鼠连续灌胃相应药液7d后腹腔注射40%四氯化碳建立肝损伤模型，比较各组大鼠状态、血清生化指标、肝组织生化指标和肝组织病理切片。结果鉴定出了生栀子挥发油成分23个，酒栀子挥发油成分25个，共有挥发油成分18个，其中17个共有挥发油成分含量因酒炙而降低，1个共有挥发油成分含量因酒炙而升高。与模型组比较，各给药组大鼠萎靡症状和肝细胞损伤均有不同程度改善；血清中腺苷脱氨酶、丙氨酸转氨酶、天冬氨酸转氨酶、直接胆红素、乳酸脱氢酶、前白蛋白、总胆汁酸、总胆红素水平均显著降低，总蛋白水平均显著升高；肝组织中丙二醛水平均显著降低，差异均有统计学意义（P＜0.05或P＜0.01）。结论生栀子炮制至酒栀子的过程中，有17个共有挥发油成分含量降低，有1个共有挥发油成分含量升高。酒栀子具有一定的保肝作用。 |
| ABSTRACT： | OBJECTIVE To compare the components of volatile oil from Gardenia jasminoides and their liver protective effect before and after stir-frying with wine. METHODS Steam distillation was used to exact the volatile oil from G. jasminoides and wine stir-fried G. jasminoides. The components of volatile oil were identified by GC-MS method， and the relative mass fraction of each component was calculated by peak area normalization method. The rats were randomly divided into normal group， model group， positive control group （bifendate suspension 35 mg/kg）， G. jasminoides low-dose and high-dose groups [1， 2 g/kg （calculated by crude drug）] and wine stir-fried G. jasminoides low-dose and high-dose groups [1， 2 g/kg （calculated by crude drug）] with 10 rats in each group. Liver injury model was established by intraperitoneal injection of 40% carbon tetrachloride in rats of each group after continuous intragastric administration of corresponding drug solution for 7 days. The status， serum biochemical indexes， liver biochemical indexes and liver pathological sections of rats in each group were compared. RESULTS Twenty-three volatile oil components from G. jasminoides and 25 volatile oil components from wine stir-fried G. jasminoides were identified； there were 18 common volatile oil components， of which the contents of 17 common components were decreased， while the content of one common component was increased due to stir-frying with wine. Compared with model group， the symptoms of depression and liver cell damage of rats in each administration group were improved to varying degrees； the serum levels of adenosine deaminase， alanine transaminase， aspartate transaminase， direct bilirubin， lactate dehydrogenase，prealbumin， total bile acid and total bilirubin were significantly decreased， while the total protein level was significantly increased； the level of malondialdehyde in liver tissue was significantly decreased， there were statistical significance （P＜0.05 or P＜0.01）. CONCLUSIONS During stir-frying with wine， the contents of 17 volatile oil components are decreased， while the content of one volatile oil component is increased. Wine stir-fried G. jasminoides shows liver protective effect. . |
| 期刊： | 2023年第34卷第04期 |
| 作者： | 唐怡；周立分；严志宏；邵坚 |
| AUTHORS： | TANG Yi，ZHOU Lifen，YAN Zhihong，SHAO Jian |
| 关键字： | 栀子；挥发油；成分；含量；保肝作用 |
| KEYWORDS： | Gardenia jasminoides； volatile oil； component； content； liver protective effect |
| 阅读数： | 144 次 |
| 本月下载数： | 3 次 |
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