醋乳香现代研究进展及质量标志物的预测  

Modern Research Progress of Vinegar Frankincense and Prediction of Quality Markers

作　　者：张嘉慧 张林林[2,3] 郝艳琦 许浚 张铁军[2,3,4] ZHANG Jia-hui;ZHANG Lin-in;HAO Yan-qi;XU Jun;ZHANG Tie-jun(Tianjin University of Chinese Medicine,Tianjin 301617,China;National Key Laboratory of Drug Druggability Evaluation and Systematic Transformation,Tianjin Institute of Pharmaceutical Sciences,Tianjin 300462,China;Optochinese Medicine Technology(Tianjin)Co.,Ltd.,Tianjin 300301,China;Tianjin Key Laboratory of TCM Quality Markers,Tianjin Institute of Materia Medica,Tianjin 300462,China)

机构地区：[1]天津中医药大学,天津301617 [2]天津药物研究院药物成药性评价与系统转化全国重点实验室,天津300462 [3]和光中药科技(天津)有限公司,天津300301 [4]天津药物研究院天津市中药质量标志物重点实验室,天津300462

出　　处：《中国现代中药》2024年第2期240-251,共12页Modern Chinese Medicine

基　　金：国家自然科学基金重点项目(81830111)。

摘　　要：醋乳香是乳香Olibanum经醋炙法加工后的炮制品,炮制后可除去部分挥发油成分,消除其对胃黏膜的刺激性,同时能引药入经增强活血止痛、收敛生肌等功效。通过总结文献报道,从醋炙后化学成分与功效变化,刺激性研究,成分特有性、有效性、可测性,配伍环境及体内过程相关性等方面对醋乳香的质量标志物(Q-marker)进行预测分析,初步确定3-乙酰基-9,11-去氢-β-乳香酸、3-乙酰基-α-乳香酸、3-乙酰基-β-乳香酸、11-羰基-β-乳香酸、11-羰基-β-乙酰乳香酸5个三萜类成分和挥发油类成分乙酸辛酯为其可能的Q-marker,以期为醋乳香的全程质量评价、临床应用研究提供理论依据。Vinegar frankincense is the processed product of frankincense Olibanum processed by vinegar.After processing,part of the volatile oil components can be removed,and its irritation to gastric mucosa can be eliminated.At the same time,it can guide drugs into the meridians to enhance the effects of activating blood,relieving pain,and ensuring astringent muscle.By summarizing literature reports,the quality biomarkers(Q-markers)of vinegar frankincense were predicted and analyzed from the aspects of chemical composition and efficacy changes,irritation studies,component specificity,effectiveness,testability,compatibility environment,and correlation with in vivo processes after vinegar processing.Five triterpenoids,namely 3-acetyl-9,11-dehydro-β-boswellia acid,3-acetyl-α-boswellia acid,3-acetyl-β-boswellia acid,11-carbonyl-β-boswellia acid,and 11-carbonyl-β-acetyl-boswellia acid,as well as octyl acetate,a volatile oil component,were preliminatively identified as possible Q-markers.The results may provide a theoretical basis for the whole-process quality evaluation and clinical application research on vinegar frankincense.

关 键 词：醋乳香 质量标志物 三萜类 二萜类 挥发油类 质量评价 

分 类 号：R284[医药卫生—中药学]