广西莪术不同炮制品姜黄素含量比较及体内抗肿瘤作用研究  

Study on the Content of Curcumin by HPLC and the Anti-tumor Effect in vivo from Different Processed Products of Curuma kwangsiensis

作　　者：覃葆[1] 谢金鲜[1] 杨海玲[1] 熊萍[1] 

机构地区：[1]广西中医学院药学院,广西南宁530001

出　　处：《中药材》2010年第9期1379-1382,共4页Journal of Chinese Medicinal Materials

基　　金：广西科学研究与技术开发计划项目(桂科攻0718002-4-3)

摘　　要：目的:探讨不同炮制方法对广西莪术姜黄素含量及体内抗肿瘤作用的影响。方法:用HPLC法测定广西莪术生品、醋煮品、醋炙品姜黄素的含量;比较炮制品对S180肉瘤小鼠抑瘤作用的影响。结果:广西莪术各炮制品姜黄素的含量为:生品>醋炙品>醋煮品;各炮制品对体内移植性肿瘤小鼠有一定的抑制作用,醋煮品、醋炙品抗肿瘤作用稍强。结论:不同炮制方法对广西莪术质量有一定的影响。Objective： To determine curcumin content by HPLC and observe the antitumor effects in vivo from different processed products of Curuma kwangsiensis.Methods： We determined the content of curcumin by HPLC from different processed products of Curuma kwangsiensis and studied the anti-tumor effects in vivo by establishing S180 transplanted tumors model in mice.Results： The content of curcumin in different processed products of Curuma kwangsiensis as follows： primitive〉vinegar-fried 〉vinegar-cooked.Different processed products had anti-tumor effects in the tumor-bearing mice.The vinegar-fried group and vinegar-cooked group showed obvious effect of inhibiting tumor growth than the primitive group.Conclusions： Different processed methods may have some affection to the quality of Curuma kwangsiensis.

关 键 词：广西莪术 炮制 姜黄素 抗肿瘤 

分 类 号：R283.3[医药卫生—中药学]