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酒赤芍炮制工艺优化及其体外抗凝血作用考察
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| 篇名： | 酒赤芍炮制工艺优化及其体外抗凝血作用考察 |
| TITLE： | Optimization of Processing Technology of Paeonia lactiflora Stir-baked with Wine and Investigation of Its Anticoagulant Effect |
| 摘要： | 目的：优化酒赤芍炮制工艺，并考察其体外抗凝血效果。方法：以氧化芍药苷、芍药内酯苷、芍药苷、苯甲酸和水溶性浸出物的含量为考察指标，通过层次分析法（AHP）、指标相关性的指标权重确定方法（CRITIC）以及两者的混合加权法确定各指标的权重系数并计算综合评分，然后采用Box-Behnken响应面法优化酒赤芍的闷润时间、炒制时间和炒制温度等参数，再采用体外抗凝血实验对按最优炮制工艺所制备的酒赤芍进行初步药效学考察。结果：采用AHP-CRITIC混合加权法确定芍药内酯苷、氧化芍药苷、芍药苷、苯甲酸、水溶性浸出物的权重系数分别为0.2339、0.1317、0.1833、0.0789、0.3723。酒赤芍的最优炮制工艺为闷润时间35min、炒制时间20min、炒制温度120℃。体外抗凝血实验结果显示，生赤芍和酒赤芍均能显著延长小鼠血浆的凝血酶时间、凝血酶原时间、活化部分凝血活酶时间，且酒赤芍的作用显著优于生赤芍（P＜0.05）。结论：优化所得酒赤芍的炮制工艺稳定、可行；按此工艺所制酒赤芍的体外抗凝血作用较生品更好。 |
| ABSTRACT： | OBJECTIVE：To optimize the processing technology of Paeonia lactiflora stir-baked with wine ，and to investigate its in vitro anticoagulant effect. METHODS ：The weight coefficient of each index was determined and the comprehensive score was calculated with analytic hierarchy process （AHP），Criteria Importance Though Intercrieria Correlation （CRITIC）and AHP-CRITIC weighting method ，using the contents of oxypaeoniflorin ，albiflorin，paeoniflorin，benzoic acid and water-soluble extract as index. Box-Behnken response surface methodology was used to optimize the parameters of P. lactiflora stir-baked with wine ，such as moistening time ，frying time and frying temperature. Then in vitro anticoagulant experiment was used to investigate the pharmacodynamics of P. lactiflora stir-baked with wine prepared according to the optimal processing technology. RESULTS ：The weight coefficients of albiflorin ，oxypaeoniflorin，paeoniflorin，benzoic acid and water-soluble extract determined by AHP-CRITIC weighting method were 0.233 9，0.131 7，0.183 3，0.078 9，0.372 3，respectively；the optimal processing technology of P. lactiflora stir-baked with wine included moistening time of 35 min，frying time of 20 min and frying temperature of 120 ℃. The results of in vitro anticoagulant test showed that P. lactiflora and P. lactiflora stir-baked with wine could significantly prolong the time of thrombin time ，prothrombin time ，activated partial thrombin time of plasma ；the effects of P. lactiflora stir-baked with wine were significantly better than those of P. lactiflora （P＜0.05）. CONCLUSIONS ：The optimized processing technology of P. lactiflora stir-baked with wine is stable and feasible. The in vitro anticoagulant effect of P. lactiflora stir-baked with wine prepared by this tehcnology is better than that of raw products. |
| 期刊： | 2021年第32卷第21期 |
| 作者： | 武艳雪，陈天丽，侯晓琳，闫妍，方晶，王孟聪，翁丽丽 |
| AUTHORS： | WU Yanxue，CHEN Tianli，HOU Xiaolin，YAN Yan，FANG Jing，WANG Mengcong，WENG Lili |
| 关键字： | 赤芍；酒赤芍；抗凝血作用；工艺优化；Box-Behnken响应面法 |
| KEYWORDS： | Paeonia lactiflora ；Paeonia lactiflora stir-baked with wine ；Anticoagulation；Technology optimization ；Box-Behnken |
| 阅读数： | 230 次 |
| 本月下载数： | 2 次 |
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