五味甘露水提工艺的优化及其抗炎机制的研究  

Optimization of the water extraction process of Wuwei Ganlu and its anti-inflammatory mechanism study

作　　者：朱雪锐 文嫄媛 蔡维维 侯豹 张建峰 宗咏花 邱丽颖 米玛 ZHU Xuerui;WEN Yuanyuan;CAI Weiwei;HOU Bao;ZHANG Jianfeng;ZONG Yonghua;QIU Liying;MI Ma(University of Tibetan Medicine,Lhasa,Tibet,850000 P.R.China;Jiangnan University,Wuxi,Jiangsu,214122 P.R.China)

机构地区：[1]西藏藏医药大学,西藏拉萨850000 [2]江南大学,江苏无锡2141221

出　　处：《华西药学杂志》2023年第1期52-56,共5页West China Journal of Pharmaceutical Sciences

基　　金：藏医药“十四五”规划内涵建设一期项目(2021zyygh002);2020年中医学(藏医)博士点建设科研支撑计划项目(007-3002211005)。

摘　　要：目的 优化五味甘露的水提工艺及探究其抗炎机制。方法 在单因素的基础上,对料液比、提取时间和水提次数进行考察,采用正交试验-细胞药效学综合评分法对工艺进行评价。采用动物实验评价五味甘露水提物的药效。结果 五味甘露的最优水提工艺为:浸泡时间8 h,料液比1:12,提取时间60 min,提取温度60℃,水提3次。五味甘露可显著抑制炎症因子肿瘤坏死因子α和炎症小体NOD样受体热蛋白结构域相关蛋白3 mRNA水平的表达,对大鼠足跖肿胀也具有显著的抑制效果。结论 优化的藏药五味甘露水提工艺稳定、可行,可为其在临床应用治疗关节炎提供依据。OBJECTIVE To optimize the extraction process of Wuwei Ganlu water extract, and to investigate its anti-inflammatory mechanism.METHODS Based on the single-factor tests, the ratio of solid to liquid, extraction time, and water extraction times were investigated and evaluated by single-factor analysis, orthogonal test, and a comprehensive score of cell pharmacodynamics.Animal experiments were conducted to evaluate the efficacy of the water extracts of Wuwei Ganlu.RESULTS The optimal water extraction process of Wuwei Ganlu was as follow: the soaking time was 8 h;the solid-liquid ratio was 1:12;the extraction time was 60 min;the extraction temperature was 60 ℃ and water extraction times were 3 times.The aqueous extract of Wuwei Ganlu could significantly inhibit the inflammatory factor TNF-α and the mRNA level of inflammatory body NLRP3.The water extract of Wuwei Ganlu had a significant inhibitory effect on rat plantar swelling.CONCLUSION The optimized extraction process of Wuwei Ganlu is stable and feasible, which can provide a certain reference for the clinical application of arthritis.

关 键 词：五味甘露 单因素分析 正交试验 工艺优化 NOD样受体热蛋白结构域相关蛋白3 肿瘤坏死因子α 抗炎 足跖肿胀 

分 类 号：R917[医药卫生—药物分析学] R96[医药卫生—药学]