摘要
目的:通过比较厚朴及其不同炮制品中挥发油的刺激性大小及其成分组成,探究对刺激性产生影响的关键化合物并明确炮制过程中加热及辅料姜汁的加入对刺激性的影响。方法:通过水蒸气蒸馏法提取厚朴、水炙厚朴、姜厚朴(烘法)、姜炙厚朴(10%、50%)等样品的挥发油并进行家兔眼刺激实验,采用气相色谱-质谱法(GC-MS)检测各样品的挥发性成分。运用SIMCA 14.1对各样品数据进行主成分分析(PCA)和正交偏最小二乘法判别分析(OPLS-DA),将不同炮制品与生厚朴或姜炙厚朴(10%、50%)的相对质量分数两两比较,根据变量重要性投影(VIP)值>1、P<0.05的原则筛选出差异性标志物,并分析刺激性差异的影响因素。结果:与空白组比较,给药组对家兔眼睛均有刺激性,刺激性强弱顺序为厚朴>水炙厚朴>姜厚朴(烘法)>姜炙厚朴(10%)>姜炙厚朴(50%)。PCA及OPLS-DA结果表明厚朴及不同炮制品的挥发油存在差异,根据VIP>1、P<0.05,结合眼刺激实验结果,筛选出10种与刺激性变化相关的挥发性成分。其中反式肉桂醛仅在厚朴中检出;β-石竹烯、Δ-杜松烯、α-律草烯、γ-衣兰油烯、(-)-异喇叭烯、柠檬醛相对质量分数均有不同程度的增加;4-异丙基甲苯、1(10)-4-杜松萜二烯-15-醇、β-桉叶醇相对质量分数均有不同程度的减少。结论:厚朴经加热与辅料姜汁炮制后刺激性均降低,且二者的协同作用对于刺激性的减少更有效。与刺激性变化相关的差异性标志物中,其中柠檬醛相对质量分数的增加与姜汁有关,反式肉桂醛、4-异丙基甲苯、1(10)-4-杜松萜二烯-15-醇相对质量分数的减少与加热有关,其他成分的变化可能与加热和姜汁的协同作用有关。
Objective:To investigate the key compounds affecting the irritation and to clarify the effect of heating and the addition of ginger juice as the auxiliary material during the processing on the irritation of Magnoliae Officinalis Cortex(MOC)by comparing the irritation and composition of volatile oil in MOC and its different processed products.Method:Volatile oil in raw products,water-processed products,ginger-dried products,ginger-fried products(the amounts of ginger were 10%,50%,respectively)of MOC were extracted by steam distillation and subjected to rabbit eye irritation experiment,and the volatile components of each sample were detected by gas chromatography-mass spectrometry(GC-MS).Principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were used to analyze the data of each sample by SIMCA 14.1.The relative contents of different processed products were compared two by two with those of and raw products or ginger-fried products,and the markers that might be related to the irritation were sorted out according to the principles of variable importance in the projection(VIP)value>1 and P<0.05,and the factors influencing the differences in irritation were analyzed.Result:Compared with the blank group,the administration groups all had irritation to the eyes of rabbits,and the degree of irritation was in the order of raw products>water-processed products>ginger-dried products>ginger-fried products(10%)>ginger-fried products(50%).The results of PCA and OPLS-DA showed that there were differences in the volatile oil from raw products and different processed products.According to VIP value>1 and P<0.05,and combined with the results of eye irritation experiment,ten volatile compounds related to irritation changes were screened out.Among them,cis-cinnamaldehyde was only detected in raw products,the relative contents ofβ-caryophyllene,(+)-delta-cadinene,α-humulene,γ-muurolene,(-)-isoledene and citral all increased to different degrees,the contents of p-cymene,1(10)-4-cadinadien
作者
蔡平君
强梦琴
夏阳淼
贾耀霞
孟祥祺
雷锦杰
刘芳
余凌英
CAI Pingjun;QIANG Mengqin;XIA Yangmiao;JIA Yaoxia;MENG Xiangqi;LEI Jinjie;LIU Fang;YU Lingying(State Key Laboratory of Southwestern Chinese Medicine Resources,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2023年第16期197-206,共10页
Chinese Journal of Experimental Traditional Medical Formulae
基金
四川省科技厅项目(20YYJC0655)
成都中医药大学西南特色中药资源重点实验室人才科研提升计划基金项目(2020JCRC022)。
关键词
厚朴
炮制
姜制
挥发油
刺激性
气相色谱-质谱法(GC-MS)
多元统计分析
Magnoliae Officinalis Cortex
processing
processed with ginger
volatile oil
irritation
gas chromatography-mass spectrometry(GC-MS)
multivariate statistical analysis
