返回 
加入收藏
蜜糠炒苍术炮制工艺优选及其抗胃溃疡作用研究
x
请在关注微信后，向客服人员索取文件
| 篇名： | 蜜糠炒苍术炮制工艺优选及其抗胃溃疡作用研究 |
| TITLE： | Study on the optimization of processing technology of honey bran-fried Atractylodis Rhizoma and its anti-gastric ulcer effect |
| 摘要： | 目的 优选蜜糠炒苍术的炮制工艺，并对其炮制前后的抗胃溃疡作用进行比较。方法采用L（934）正交实验设计，结合熵权逼近理想解排序（TOPSIS）模型，以苍术酮、β-桉叶醇、白术内酯Ⅲ、苍术素含量的综合评分为评价指标，以辅料与药材比例、炒制温度、炒制时间为考察因素，优选蜜糠炒苍术的炮制工艺并验证。以无水乙醇灌胃建立胃溃疡小鼠模型，以复方氢氧化铝片为阳性对照，以血清炎症因子[白细胞介素2（IL-2）、IL-6、肿瘤坏死因子α（TNF-α）]含量、溃疡指数和胃溃疡抑制率为评价指标，比较生苍术和蜜糠炒苍术的抗胃溃疡作用。结果蜜糠炒苍术的最优炮制工艺为辅料与药材比例3∶10（g/g）、炮制温度140℃、炒制时间4min。3次验证实验结果显示，最优工艺炮制所得蜜糠炒苍术中苍术酮等4种成分的含量较为稳定（RSD为3.47%～5.80%，n＝3），综合评分为95.53%～95.89%（RSD＝0.21%，n＝3）。生苍术和蜜糠炒苍术均可不同程度地升高胃溃疡模型小鼠血清IL-2含量，降低其血清IL-6、TNF-α含量，蜜糠炒苍术可显著降低其溃疡指数（P＜0.05或P＜0.01）；蜜糠炒苍术对上述指标的改善作用普遍优于同剂量生苍术（P＜0.05或P＜0.01）；低、中、高剂量生苍术和蜜糠炒苍术对小鼠胃溃疡的抑制率分别为9.18%、19.30%、30.70%和50.32%、61.39%、53.16%。结论优选出的蜜糠炒苍术炮制工艺稳定、可行，且苍术经蜜糠炒制后抗胃溃疡的作用有所增强。 |
| ABSTRACT： | OBJECTIVE To optimize the processing technology of honey bran-fried Atractylodis Rhizoma， and to compare the anti-gastric ulcer effect before and after processing. METHODS Combing with entropy-weight and technique for order preference by similarity to ideal solution model， L（9 34） orthogonal experiment design was adopted to optimize the processing technology of honey bran-fried Atractylodis Rhizoma using the comprehensive score of the contents of atractylone， β-cineole， atractylenolide Ⅲ and atractylodine as evaluation index， using the ratio of excipients to medicine， frying temperature and frying time as factors. The validation tests were conducted. The gastric ulcer model of mice was induced by intragastrical administration of anhydrous ethanol； using Compound aluminum hydroxide tablet as positive control， anti-gastric ulcer effect of Atractylodis Rhizoma was compared with that of honey bran-fried Atractylodis Rhizoma using the contents of serum inflammatory factors [interleukin-2 （IL-2）， IL-6， tumor necrosis factor-α （TNF-α）]， ulcer index and inhibitory rate of gastric ulcer as evaluation indexes. RESULTS The optimal processing technology of honey bran-fried Atractylodis Rhizoma was as follows：ratio of adjuvant and medicinal materials of 3∶10 （g/g）， frying temperature at 140 ℃ and frying time of 4 min. Results of 3 validation tests showed that the contents of 4 components （including atractylone）， in honey bran-fried Atractylodis Rhizoma processed by the optimal technology kept stable （RSDs were 3.47%-5.80%， n＝3）； the comprehensive scores were 95.53%-95.89% （RSD＝0.21%， n＝3）. Atractylodis Rhizoma and honey bran-fried Atractylodis Rhizoma could increase the serum content of IL-2 in mice， but reduce serum contents of IL-6 and TNF-α to varying degrees； honey bran-fried Atractylodis Rhizoma could significantly decrease its ulcer indexes （P＜0.05 or P＜ 0.01）； the improvement effect of honey bran-fried Atractylodis Rhizoma on the above indicators was generally better than that of the same dosage of Atractylodis Rhizoma （P＜0.05 or P＜ 0.01）. The inhibitory rates of low-dose， medium-dose and high-dose Atractylodis Rhizoma and honey bran-fried Atractylodis Rhizoma to gastric ulcer in mice were 9.18%， 19.30%， 30.70%， and 50.32%， 61.39%， 53.16%， respectively. CONCLUSIONS The optimal processing technology of honey bran-fried Atractylodis Rhizoma is stable and feasible， and the anti-gastric ulcer effect of Atractylodis Rhizoma has been enhanced after being fried with honey bran. |
| 期刊： | 2023年第34卷第18期 |
| 作者： | 朱文婷；陆美霞；黄瑶洁；刘志伟；丁燕；施林峰；叶喜德 |
| AUTHORS： | ZHU Wenting，LU Meixia，HUANG Yaojie，LIU Zhiwei，DING Yan，SHI Linfeng，YE Xide |
| 关键字： | 苍术；蜜糠；炮制工艺；正交实验设计法；熵权法；TOPSIS模型；胃溃疡；药效学 |
| KEYWORDS： | Atractylodis Rhizoma； honey bran； processing technology； orthogonal design method； entropy-weight method； |
| 阅读数： | 47 次 |
| 本月下载数： | 4 次 |
* 注：未经本站明确许可，任何网站不得非法盗链资源下载连接及抄袭本站原创内容资源!在此感谢您的支持与合作！
