枳壳化学拆分组分的性味药理学评价及药味归属研究  

Evaluation on Property and Tastes of Chemical Resolution Components of Zhiqiao(Fructus Aurantii)and Study on Tastes Ascription

作　　者：丁子禾 杨燕妮 王毅 舒尊鹏 DING Zihe;YANG Yanni;WANG Yi;SHU Zunpeng(Department of Traditional Chinese Medicine,Cuanglong Pharmaceutical University,Guangzhou 510006,Guangdong,China)

机构地区：[1]广东药科大学中药学院,广东广州510006

出　　处：《中华中医药学刊》2020年第9期161-165,共5页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金青年科学基金(81603366);中国博士后基金面上项目(2017M610816);黑龙江省自然科学基金面上项目(H2015041)。

摘　　要：目的对枳壳化学拆分组分开展中药性味药理学研究,探索枳壳不同药味与不同化学拆分组分间的相关性,确定药味归属,阐明药味的物质基础。方法采用与枳壳性味功效相关的现代药理学实验(抗胃溃疡作用、镇痛、平喘化痰、利胆和健脾等)及其复合药理学指标作为评价体系,对枳壳各化学拆分组分的生物学效应展开研究。结果枳壳黄酮与多糖组分能显著降低溃疡指数;黄酮组分能显著升高胆汁酸含量、降低胆红素和胆固醇含量;多糖组分可促进小鼠脾细胞增殖;挥发油与生物碱组分具有显著的镇痛、平喘和化痰作用。结论枳壳酸味物质基础为黄酮组分;辛味物质基础为挥发油与生物碱组分;苦味物质基础为多糖组分。Objective To carry out the pharmacology of property and tastes of chemical resolution components of Zhiqiao(Fructus Aurantii)and find out the correlation between different tastes and different chemical components and determine the taste of each chemical componentandclarify thematerial basis of the taste of Zhiqiao(Fructus Aurantii).Method We used modern pharmacological experiments related to property and tastes of Zhiqiao(Fructus Aurantii)(anti-gastric ulcer,analgesia,relieving asthma and resolving phlegm,strengthening spleen,etc.)and their combined pharmacological indicators as evaluation system to study the biological effects of various chemical constituents of Zhiqiao(Fructus Aurantii).Result The results indicated that flavonoids and polysaccharides of Zhiqiao(Fructus Aurantii)can significantly decrease ulcer index.The flavone component can significantly increase the content of bile acid and decrease the content of bilirubin and cholesterol.The polysaccharide component can promote the proliferation of mouse spleen cells.The components of aetherolea and alkaloid have obvious effect on analgesia,relieving asthma and resolving phlegm.Conclusion The material basis of the sour taste of Zhiqiao(Fructus Aurantii)would be flavone components and polysaccharide components.The material basis of pungent taste would be aetheroleacomponents and alkaloid components.The material basis of bitter tastes would be polysaccharide components.

关 键 词：枳壳 化学拆分组分 性味药理学 药味归属 

分 类 号：R285.5[医药卫生—中药学]