基于多指标综合评价优选酒黄精传统蒸制工艺  

Optimization of Traditional Wine-processed Polygonati Rhizoma Based on Multi-indexes

作　　者：王荣 肖晓燕 陈鹏 郭志俊 苏联麟 季德[2] 汤清涵 高波 陆兔林[2] WANG Rong;XIAO Xiaoyan;CHEN Peng;GUO Zhijun;SU Lianlin;JI De;TANG Qinghan;GAO Bo;LU Tulin(Anhui China Resources Jinchan Pharmaceutical Co.Ltd.,Huaibei 235000,China;School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China;China Resources Sanjiu Medical&Pharmaceutical Co.Ltd.,Shenzhen 518110,China)

机构地区：[1]安徽华润金蟾药业股份有限公司,淮北235000 [2]南京中医药大学药学院,南京210023 [3]华润三九医药股份有限公司,深圳518110

出　　处：《世界中医药》2023年第24期3479-3484,共6页World Chinese Medicine

基　　金：国家公益性行业科研专项(201507002-2);江苏省研究生培养创新工程研究生科研项目(KYCX21-1729);江苏省研究生培养创新工程研究生科研项目(KYCX21-1795)。

摘　　要：目的:针对“九蒸九晒”中的“九”尚不明确的问题,本实验通过探究酒黄精1~9次蒸制过程中浸出物和多糖含量的变化规律,同时考察不同蒸制次数的酒黄精饮片对免疫抑制小鼠的免疫调节作用,从而优选出最佳的蒸制次数。方法:以外观性状、浸出物含量及多糖为评价指标,采用综合评分法优选出综合评分值前3位的酒黄精饮片;采用环磷酰胺建立小鼠免疫抑制模型,观察3批酒黄精分别给药后小鼠的体质量变化情况和免疫脏器指数,通过碳粒廓清实验分析吞噬细胞功能,从而优选出酒黄精最优的蒸制次数。结果:综合评分法结果显示四蒸四晒、五蒸五晒、六蒸六晒酒黄精的综合评分值最高,分别是0.72、0.66、0.75;与模型组比较,四蒸四晒、五蒸五晒、六蒸六晒组的体质量变化率显著升高(P<0.01,0.05),胸腺、脾脏指数显著升高(P<0.01),吞噬细胞功能有显著改善(P<0.01,0.05);3批酒黄精组比较,体质量变化率与胸腺指数差异无统计学意义,六蒸六晒组脾脏指数高于四蒸四晒组(P<0.05),六蒸六晒廓清校正指数显著升高(P<0.05)。结论:六蒸六晒酒黄精性状、浸出物、多糖综合评分值最高;酒黄精按照传统蒸制工艺蒸制四、五、六次均能调节免疫,其中六蒸六晒效果更显著,从而优选出酒黄精最佳蒸制次数为六蒸。酒制黄精以“六蒸六晒”为宜。Objective:Aiming at the problem that“nine”in“nine steamings and nine sun-dryings”is not clear,this paper explored the change rule in extracts and polysaccharides in the one to nine steamings of wine-processed Polygonati Rhizoma,and investigated the immune regulation effect of wine-processed Polygonati Rhizoma with different steaming times on immunosuppressed mice,to optimize the optimal steaming times.Methods:Taking appearance traits,extract content and polysaccharides as the evaluation indexes,the comprehensive scoring method was employed to select the top three decoction pieces of wine-processed Polygonati Rhizoma.Cyclophosphamide was used to establish a mouse immunosuppression model.The body weight change and immune organ index of the mice after administration of the three batches of wine-processed Polygonati Rhizoma were observed,and the function of phagocytic cells was analyzed by the clearance of carbon particles,to obtain the optimal steaming times of wine-processed Polygonati Rhizoma.Results:The comprehensive scores of four steamings and four sun-dryings,five steamings and five sun-dryings as well as six steamings and six sun-dryings of wine-processed Polygonati Rhizoma were the highest,which were 0.72,0.66 and 0.75,respectively.Compared with the model group,the body weight change in the groups of four steamings and four sun-dryings,five steamings and five sun-dryings and six steamings and six sun-dryings was increased(P<0.01,0.05),and the thymus and spleen indices were elevated(P<0.01).The function of phagocytic cells in the three groups was also improved(P<0.01,0.05).There was no significant difference in the body weight change and thymus index between the three batches of wine-processed Polygonati Rhizoma,but the spleen index in the group of six steamings and six sun-dryings was higher than that in the group of four steamings and four sun-dryings(P<0.05),and the correction index in the group of six steamings and six sun-dryings was higher(P<0.05).Conclusion:The comprehensive scores of wine-proc

关 键 词：酒黄精 传统蒸制工艺 综合评分法 蒸制次数 浸出物 多糖 碳粒廓清实验 免疫调节 

分 类 号：R283.3[医药卫生—中药学]