摘要
柴胡是常用中药,醋炙后其化学成分及药理活性均有较大改变。柴胡醋炙后3个主要原生皂苷转化为次生皂苷,挥发油类成分中的β-蒎烯等10个成分消失,新生成糠醛、1,3-辛二烯等15种成分,正辛醛等9种成分含量增加,正庚醛等5种成分含量降低;醋炙柴胡疏肝解郁和消炎利胆作用增强,而解热镇痛作用有所减弱。而醋炙柴胡通常作为引经药与其他药物配伍使用,其引经增效的机制可能与醋炙柴胡影响转运蛋白的表达以及诱导或抑制β-葡萄糖醛酸酶等代谢酶有关,具体作用机制有待进一步研究。
Radix Bupleuri is a common traditional Chinese medicine. After vinegar baking, the chemical composition and pharmacological effects in Radix Bupleuri were changed significantly. The chemical changes included the converting of three native Saikosaponins into secondary saponins, and the disappearances of ten components of volatile oil including β-pinene. Also, 15 new compounds appeared, such as furfural and 1,3-symplectic diene. Meanwhile, the contents of nine compounds increased, such as octyl aldehyde, and the contents of five compounds decreased, such as heptanal. The pharmacological researches showed that the dispersing stagnated hepatoqi, antidepressant, anti-inflammatory and cholagogic effects increased, while the antipyretic analgesia effects decreased after stir-baking with vinegar. Vinegar-baked Radix Bupleuri（VBRB） was used as a meridian-guiding drug in traditional Chinese medicine formula. Moreover, its mechanism of synergized action as meridian-guiding might be related with modulating the transport protein, inhibiting or promoting the metabolic enzymes in targeted tissues, while the specific mechanisms of VBRB still need be further studied.
作者
王雪芹
赵洋
汪新体
赵雪娇
陈吉炎
WANG Xueqin1, ZHAO Yang2, WANG Xinti1, ZHAO Xuejiao3, CHEN Jiyan1(1. Department of Pharmacy, Taihe Hospital, Hubei University of Medicine, Shiyan 442000, China 2. Jianmin Pharmaceutical Group Co. Ltd., Wuhan 430052, China 3. Shiyan Hospital of Integrated Traditional and Western Medicine, Shiyan 442000, Chin)
出处
《药物评价研究》
CAS
2018年第1期163-168,共6页
Drug Evaluation Research
关键词
柴胡
醋炙柴胡
Β-蒎烯
1
3-辛二烯
Β-葡萄糖醛酸酶
疏肝解郁
消炎利胆
解热镇痛
Radix Bupleuri
vingar-baked Radix Bupleuri （VBRB）
β-pinene
1,3-symplectic diene
β-glucuronidase
dispersing stagnated hepatoqi
anti-inflammatory and cholagogic effect
antipyretic analgesia effect
