基于多指标-响应曲面法优选樟帮醋闷乳香炮制工艺及其体外抗凝活性研究  

Optimal processing technology of Zhangbang vinegar-processed Olibanum with multi-indicator-response surface methodology and anticoagulant effect evaluation

作　　者：肖小林 颜干明 龚千锋[1] 于欢[1] 杨丹阳 吴晓莹 朱盈徽 彭新林 XIAO Xiao-lin;YAN Gan-ming;GONG Qian-feng;YU Huan;YANG Dan-yang;WU Xiao-ying;ZHU Ying-hui;PENG Xin-lin(School of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China)

机构地区：[1]江西中医药大学药学院,江西南昌330004

出　　处：《中国中药杂志》2023年第16期4402-4412,共11页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金青年基金项目(82160749);国家自然科学基金地区科学基金项目(82104392);江西省自然科学基金面上青年项目(20212BAB216011);国家中医药管理局第二届全国名中医(龚千锋)传承工作室项目(国中医药办人教函[2022]245号);国家中医药管理局2022年全国名老中医药专家(龚千锋)传承工作室建设项目(国中医药人教函[2022]75号);江西省中医药管理局第二届国医名师(龚千锋)工作室项目(赣中医药综合[2021]12号)。

摘　　要：该研究首次优选樟帮醋闷乳香的最佳炮制工艺,并考察其体外抗凝血活性。采用多指标-响应曲面法,以收率、出粉率以及11-羰基-β-乳香酸(11-keto-boswellic acid,KBA)、3-乙酰基-11-羰基-β-乳香酸(3-acetyl-11-keto-boswellic acid,AKBA)、β-榄香酮酸(β-elemonic acid)、α-乳香酸(α-boswellic acid,α-BA)、β-乳香酸(β-boswellic acid,β-BA)、3-乙酰-α-乳香酸(3-acetyl-α-boswellic acid,α-ABA)等6种非挥发性成分含量和3种挥发性成分(醋酸辛酯、因香酚、醋酸因香酚)相对百分含量为评价指标,利用层次分析法(AHP)结合变异系数法计算各指标的权重并计算综合评分(OD),进一步采用响应面法考察炒制温度A、燃烧时间B、米醋用量C和闷制时间D对樟帮醋闷乳香炮制工艺的影响,按照最优炮制工艺制备樟帮醋闷乳香进行体外抗凝血实验。结果显示,醋酸辛酯、因香酚、醋酸因香酚、KBA、AKBA、β-榄香酮酸、α-BA、β-BA、α-ABA、收率和出粉率的权重系数分别为0.3582、0.1045、0.1464、0.0329、0.1237、0.0444、0.0221、0.0422、0.1101、0.0122、0.0032;樟帮醋闷乳香的最优炮制工艺为每50 g粒径为1~5 mm的乳香于150~180℃文火中不断翻炒至乳香熔化呈液胶状,点燃乳香,燃烧15 s后,向乳香喷洒7.5 g米醋(15%),盖锅灭火,闷制3 min,移去锅盖,150~180℃翻炒至乳香熔化成软团块时,取出,放凉,打碎;体外抗凝血实验结果表明,与空白组比较,乳香和樟帮醋闷乳香均能显著延长大鼠贫血小板血浆(PPP)的活化部分凝血酶原时间(APTT)、凝血酶时间(TT)和凝血酶原时间(PT),且樟帮醋闷乳香的作用显著优于乳香(P<0.05)。该研究优选的樟帮醋闷乳香炮制工艺稳定、可行,有利于乳香饮片的进一步开发利用。同时以内在质量(挥发性成分和非挥发性成分含量)、收率和出粉率为指标,并利用药效学试验进行验证,所得结果更加合理可信,对乳香樟帮特色炮制品种的临床运�This study first optimized the processing technology for Zhangbang vinegar-processed Olibanum and investigated its in vitro anticoagulant activity.A multi-index-response surface methodology was used,with yield,powder yield,and the relative percentage of the content of six non-volatile components[11-keto-boswellic acid(KBA),3-acetyl-11-keto-boswellic acid(AKBA),β-elemonic acid,α-boswellic acid(α-BA),β-boswellic acid(β-BA),andα-acetyl-boswellic acid(α-BA)]and three volatile components(octyl acetate,incensole,and incensole acetate)as evaluation indicators.Analytical hierarchy process(AHP)combined with coefficient of variation method was used to calculate the weight of each indicator and calculate the comprehensive score(OD).Furthermore,response surface methodology was used to investigate the effects of frying temperature(A),burning time(B),rice vinegar dosage(C),and steaming time(D)on the processing technology of vinegar-processed Olibanum.Vinegar-steamed Olibanum was prepared according to the optimal processing technology for in vitro anticoagulant experiments.The results showed that the weights of octyl acetate,incensole,incensole acetate,KBA,AKBA,β-elemonic acid,α-BA,β-BA,α-ABA,yield,and powder yield were 0.3582,0.1045,0.1464,0.0329,0.1237,0.0444,0.0221,0.0422,0.1101,0.0122,and 0.0032,respectively.The optimal processing technology for Zhangbang vinegar-processed Olibanum was as follows.Olibanum(50 g)with a particle size of 1-5 mm was continuously stir-fried at a low heat of 150-180℃until in a gel-like state,ignited for burning for 15 s,sprayed with 7.5 g of rice vinegar(15%),and steamed for 3 min without fire.Subsequently,the cover was removed,and the product was continuously stirfried at 150-180℃until in a soft lump shape,removed,cooled,and crushed.The results of the in vitro anticoagulant experiments showed that compared with the blank group,both Olibanum and vinegar-processed Olibanum significantly prolonged the activated partial thromboplastin time(APTT),thrombin time(TT),and prothrombin time(P

关 键 词：乳香 醋乳香 樟帮 层次分析法 变异系数法 响应面法 工艺优化 抗凝血作用 

分 类 号：R283[医药卫生—中药学]