基于建立成分活性权重函数的当归酒炙工艺评价研究  

Quantitative evaluation of Angelicae Sinensis Radix processed with yellow wine based on composition-activity weight function method

作　　者：王莹 孙嘉辰 李霞[3] 高文远[3,4] WANG Ying;SUN Jia-chen;LI Xia;GAO Wen-yuan(School of Chemical and Biological Engineering,Taiyuan University of Science and Technology,Taiyuan 030024,China;Tianjin University of Commerce,Tianjin 300134,China;Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency,Tianjin University,Tianjin 300072,China;College of Pharmacy,Qinghai Minzu University,Xining 810007,China)

机构地区：[1]太原科技大学化学与生物工程学院,山西太原030024 [2]天津商业大学,天津300134 [3]天津大学天津市现代药物传递及功能高效化实验室,天津300072 [4]青海民族大学药学院,青海西宁810007

出　　处：《中草药》2022年第10期3014-3021,共8页Chinese Traditional and Herbal Drugs

基　　金：天津市科技计划项目(19YFZSY00170);青海省科技计划项目(2021-SF-150);来晋工作优秀博士奖励基金(20212018);太原科技大学科研启动基金(20202067);山西省高等学校科技创新项目(2021L337)。

摘　　要：目的考察文火120℃和中火150℃酒炙当归的过程中成分与凝血酶抑制活性随时间的变化规律,建立成分与活性的权重函数,确定最佳酒炙工艺。方法采用HPLC对样品中阿魏酸、5-羟甲基糠醛、对香豆酸、Z-藁本内酯、咖啡酸、绿原酸、山柰酚、香草醛、原儿茶酸、香草酸、茴香醛11种成分进行定量分析,采用凝血酶抑制活性测定样品的活血活性,决定系数(R^(2))表示单体化合物的贡献率。结果在炮制12~28 min的过程中,阿魏酸、绿原酸、香草醛、5-羟甲基糠醛和藁本内酯的含量均先增加后降低,其他6种成分的含量没有明显的变化趋势。120℃制备的酒当归凝血酶抑制活性高于150℃制备的样品,藁本内酯的贡献率最高(R^(2)=0.6432),其次为阿魏酸。成分群和凝血酶抑制活性的权重函数为W_(s)=2.635 C_(1)+107.200 C_(4)-40.850 C_(11)。结论确定了120℃炮制20 min为最佳炮制工艺,验证了传统炮制中采用文火炮制的科学性,建立了一种能够通过简单测试初步评估当归及其炮制品整体质量的方法。Objective To investigate the changes of ingredients and thrombin inhibitory activity in the process of wine-roasting Danggui(Angelica sinensis)at 120℃and 150℃.The weight function of the ingredients and the activity was established,as well as the best roasting process was determined.Methods Quantitative analysis of 11 components in samples,including ferulic acid,5-hydroxymethylfurfural,p-coumaric acid,Z-ligustilide,caffeic acid,chlorogenic acid,kaempferol,vanillin,protocatechuic acid,vanillic acid,and anisaldehyde,was carried out by HPLC.Thrombin inhibitory activity was used to evaluate the bioactivity of the samples.The values of determination coefficient(R 2)represented the contribution rate of compounds.Results During the processing of 12—28 min,the contents of ferulic acid,chlorogenic acid,vanillin,5-hydroxymethylfurfural and Z-ligustilide increased first and then decreased,and the others had no obvious trend.Thrombin inhibitory activity of A.sinensis wine-roasted at 120℃was higher than that of the sample roasted at 150℃.The contribution rate of Z-ligustilide was the highest(R^(2)=0.6432),followed by ferulic acid.The weight function of compounds and thrombin inhibitory activity was shown as W_(s)=2.635 C_(1)+107.200 C_(4)-40.850 C_(11).Conclusion The best processing technology was wine-roasted for 20 min at 120℃,which verified the scientific of processing with gentle fire in the traditional method.This study established a simple method to evaluate the quality of A.sinensis and its processed products in the first-level test.

关 键 词：当归 酒炙 凝血酶抑制活性 权重函数 活血活性 阿魏酸 5-羟甲基糠醛 对香豆酸 Z-藁本内酯 咖啡酸 绿原酸 山柰酚 香草醛 原儿茶酸 香草酸 茴香醛 

分 类 号：R283.1[医药卫生—中药学]