文献类型：期刊文献

中文题名：牛蒡子不同炒制品中的成分与含量及其对动物的抗炎活性对比研究

英文题名：Study on component content and anti-inflammatory activity of different processed products of Great Burdock Achene in animals

作者：邵晶[1,2];文喜艳[1,2];王兰霞[3];王志旺[1,4];郭玫[1,2]

第一作者：邵晶

机构：[1]甘肃中医药大学药学院,兰州730000;[2]甘肃中医药大学甘肃省高校中(藏)药化学与重量研究省级重点实验室,兰州730000;[3]甘肃省药品检验研究院,兰州730000;[4]甘肃中医药大学甘肃省中药药理与毒理学重点实验室,兰州730000

第一机构：甘肃中医药大学药学院（西北中藏药协同创新中心办公室）

年份：2017

卷号：33

期号：15

起止页码：1464

中文期刊名：中国临床药理学杂志

外文期刊名：The Chinese Journal of Clinical Pharmacology

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2017_2018】；

基金：甘肃省青年科技计划基金资助项目(1107RJYA019);甘肃省中药药理与毒理学重点实验室自主研究基金资助项目(ZDSYS-ZZKJ-2013(B)-003)

语种：中文

中文关键词：牛蒡子;炒制;牛蒡苷;牛蒡苷元;总木脂素;醚浸出物;抗炎

外文关键词：Great Burdock Achene; stir-frying; arctinin; arctigenin; total lignans; ether extractum; anti-inflammatory

摘要：目的研究牛蒡子炒制的炮制机制。方法用HPLC法检测牛蒡苷、牛蒡苷元含量;用UV法检测总木脂素含量;用醚浸出法检测油脂含量,对不同程度牛蒡子炒制品进行比较。以二甲苯致小鼠耳廓肿胀模型,以角叉菜胶致大鼠足肿胀模型,检测肿胀度和肿胀抑制率,对不同程度牛蒡子炒制品的抗炎活性进行比较。结果牛蒡子在炒制过程中主成分含量显著变化,随加热时间和温度的增加,牛蒡苷含量从6.03%降至1.07%,牛蒡苷元含量从0.32%增至2.61%,并在27 min产生一个含量逐渐增加的新吸收峰,但总木脂素含量变化不明显,醚浸出物量先升高后降低。牛蒡子生品及各炒制品均能不同程度抑制二甲苯所致小鼠耳廓肿胀及角叉菜胶所致大鼠足肿胀,其中,200℃炒制6 min,耳廓肿胀抑制率36.0%,足肿胀抑制率16.9%。250℃炒制6 min,耳廓肿胀抑制率36.8%,足肿胀抑制度18.7%。炒制样品抗炎活性要强于生品的耳廓肿胀抑制率25.3%、足肿胀抑制率10.0%及100℃(低温炒制品)炒制6 min组的耳廓肿胀抑制率29.8%、足肿胀抑制率12.4%;150℃炒制6 min组的耳廓肿胀抑制率32.7%、足肿胀抑制率13.0%。结论每200 g牛蒡子药材应在200~250℃炒制4~6 min为宜。牛蒡子炒制是为了使部分牛蒡苷分解成牛蒡苷元,并使外壳爆裂,油脂易被溶出。
Objective To study processing mechanism of Great Burdock Achene（ GBA）. Methods The contents of arctinin,arctigenin were determined by HPLC. Total lignanoids was determined by UV. The fatty oil was determined by ether extractum. Comparison between varying degrees stir-frying GBA were made. And to make a comparison about their anti-inflammatory activity by tests of mice auricle swelling caused by xylene and mice foot swelling caused by carrageenin. Results Arctiin content was changed from 6. 03% to 1. 07%,arctigenin content was changed from 0. 32% to 2. 61% with adding of time and temperature in process of stir-frying. And a new absorption peak appeared at 27 min.But the content of total lignanoids did not change obviously. Unripe burdock and stir-fried burdock canall inhibit mice auricle swelling caused by xylene and mice foot swelling caused by carrageenin varying degrees. And the stir-fried burdock in 200 ℃（ auricle tumidness inhibition ratio was 36. 0%,foot tumidness inhibition ratio was 16. 9%）and 250 ℃（ auricle tumidness inhibition ratio was 36. 8%,foot tumidness inhibition ratio was 18. 7%） were surpassed unripe burdock and stir-fried burdock in 100 ℃（ auricle tumidness inhibition ratio was 29. 8%,foot tumidness inhibition ratio was 12. 4%） and 250 ℃（ auricle tumidness inhibition ratio was 32. 7%,foot tumidness inhibition ratio was 13. 0%） on anti-inflammatory activity. Conclusion About every 200 g GBA should be stir-frying for 4-6 min in 200-250 ℃. The processing mechanism of stir-frying GBA was to make apart of arctiin break down into arctigenin,and burst the shuck to make fatty oil dissolved easily.