摘要
目的 优化酒黄精wine-processed Polygonati Rhizoma的高压蒸制工艺,确定最佳工艺参数,并对酒制前后刺激性、免疫调节及降血糖作用进行研究。方法 以润制时间、蒸制压力、蒸制时间和焖制时间作为考察因素,以性状、黄精多糖、薯蓣皂苷元、水浸出物、醇浸出物和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)作为考察指标,运用AHP-熵权法结合Box-Behnken设计-响应面法(Box Behnken design-response surface methodology,BBD-RSM)确定酒黄精炮制工艺条件参数。通过家兔眼刺激性实验,评价黄精酒制前后的刺激性作用。通过ip环磷酰胺建立小鼠免疫抑制模型,比较黄精酒制前后对免疫调节作用的影响。通过饲喂高脂高糖饲料、ip链脲佐菌素建立糖尿病小鼠模型,比较黄精酒制前后对降血糖作用的影响。结果 酒黄精炮制最佳工艺参数为润制时间5 h、蒸制时间1 h、蒸制压力0.06 MPa、焖制时间7 h。药效实验结果表明,生黄精具有刺激性,黄精酒制后对黏膜的刺激作用减弱,酒黄精提高小鼠免疫力和降血糖的作用均强于生黄精。结论优选出的酒黄精炮制工艺稳定、合理、可行,按照此工艺制备的酒黄精,可以降低其刺激性,增强免疫调节作用和降血糖作用,为黄精的炮制工艺研究和临床用药提供参考。
Objective To optimize the high-pressure steaming process of wine-processed Huangjing(Polygonati Rhizoma,PR)(wpPR) and determine the best process parameters,and to study the irritation,immune regulation and hypoglycemic effect before and after wine processing.Methods Taking the moistening time,steaming pressure,steaming time and stewing time as investigation factors and characteristics,polysaccharide,diosgenin,water extract,alcohol extract and 5-hydroxymethylfurfural(5-HMF) as investigation indexes,the AHP-entropy weight method combined with the Box-Behnken design-response surface method(BBD-RSM)were used to determine the processing parameters of wpPR.The irritating effect of PR before and after processing was evaluated by rabbit eye irritation test.The immunosuppressive model of mice was established by intraperitoneal injection of cyclophosphamide,and compared the effects of PR before and after processing on immune regulation.The model of diabetes mice was established by feeding high fat and high sugar diet and intraperitoneal injection of streptozotocin,and the effect of PR before and after processing on hypoglycemic effect was compared.Results The best processing parameters of wpPR was moistening time of 5 h,steaming time of 1 h,steaming pressure of 0.06 MPa and stewing time of 7 h.The results of the pharmacodynamic experiment showed that raw PR was irritant,the irritation of wpPR on mucous membrane is weakened.The effects of wpPR on improving immunity and lowering blood sugar in mice were stronger than raw PR.Conclusion The comprehensive score of wpPR pieces was higher,the process of wpPR was stable,reasonable and feasible.wpPR prepared by this process can reduce irritation,enhance immune function and hypoglycemic effect,which provided a reference for the processing technology research and clinical medication of PR.
作者
石双慧
王梦琳
魏晓彤
马思媛
胡宇峰
张婧秋
王慧楠
陈梦雨
刘芊芊
王英姿
SHI Shuang-hui;WANG Meng-lin;WEI Xiao-tong;MA Si-yuan;HU Yu-feng;ZHANG Jing-qiu;WANG Hui-nan;CHEN Meng-yu;LIU Qian-qian;WANG Ying-zi(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China)
出处
《中草药》
CAS
CSCD
北大核心
2023年第14期4467-4480,共14页
Chinese Traditional and Herbal Drugs
基金
国家重点研发计划(2018YFC1707000)。
关键词
AHP-熵权法
Box-Behnken设计-响应面法
酒黄精
炮制工艺
刺激性
免疫调节
降血糖作用
薯蓣皂苷元
5-羟甲基糠醛
AHP-entropy weight method
Box-Behnken design-response surface methodology
wine-processed Polygonati Rhizoma
processing technology
irritation
immunomodulatory
hypoglycemic effect
diosgenin
5-hydroxymethylfurfural
