基于相态变化探讨煎煮方式对黄芩-黄连超分子物质基础及配伍“和合”机制的影响  

Exploring effects of decoction methods on supramolecular material basis and compatibility mechanism of herb pair of Scutellariae Radix-Coptidis Rhizoma

作　　者：魏吉昌 林晓钰 张景怡 蒋恺烨 卢继辉 王智威 黄雪梅 王鹏龙[1] WEI Jichang;LIN Xiaoyu;ZHANG Jingyi;JIANG Kaiye;LU Jihui;WANG Zhiwei;HUANG Xuemei;WANG Penglong(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]北京中医药大学中药学院,北京102488

出　　处：《中草药》2024年第24期8366-8378,共13页Chinese Traditional and Herbal Drugs

基　　金：国家自然科学基金资助项目(82073974);中央高校基金科研业务项目(2023-JYB-JBZD-049);中央高校基金科研业务项目(2024-JYB-XJSJJ004);中央高校基金科研业务项目(2022-XJ-KYQD-008);2023年度北京中医药大学研究生自主科研课题(ZJKT2023050);国家级高层次青年人才支持计划;2023年度北京中医药大学本博贯通学生科学研究课题(XBB23004)。

摘　　要：目的从相态变化的角度探究煎煮方式(单煎与共煎)对黄芩Scutellariae Radix-黄连Coptidis Rhizoma超分子物质基础的影响,对其单煎液和共煎液进行形貌、化学及生物活性表征,揭示中药配伍理论的科学内涵。方法通过马尔文粒度仪、浊度仪及扫描电子显微镜(SEM)对单煎液和共煎液进行形态学表征,应用紫外-可见吸收光谱(UV-vis)、红外光谱(IR)表征单煎液和共煎液的光谱学差异,并借助UPLC-Q-Orbitrap HRMS技术分析单煎液与共煎液的化学成分变化,最后利用苦味感官评价和体外抑菌模型(大肠杆菌Escherichia coli,屎肠球菌Enterococcus faecium与枯草杆菌Bacillus subtilis)评价单煎液与共煎液的生物活性差异。结果共煎液表现为与澄清单煎液明显不同的浑浊相态,SEM下可见粒径在600~800 nm的球形超分子,且较单煎液更加稳定;光谱表征结合UPLC-Q-Orbitrap HRMS分析的结果表明,相态变化的发生是两药对间成分相互作用形成超分子导致;进一步结合生物学评价发现,共煎后单味药的苦寒之性得到明显缓和,表现为苦度的下降和对肠道菌损伤的减轻。结论相态变化产生(即超分子体系的形成)推测为两药对间成分相互作用的结果,对缓和单味药的苦寒之性发挥重要作用,为黄芩-黄连配伍机制的科学阐释提供新思路。Objective To explore the influence of decoction methods(single decoction and co-decoction)on the supramolecular material base of the herb pair of Huangqin(Scutellariae Radix,SR)-Huanglian(Coptidis Rhizoma,CR)from the perspective of phase transition,and to characterize the morphology,chemistry and biological activity of the single decoction and co-decoction,so as to reveal the scientific connotation of the traditional Chinese medicine compatibility theory.Methods The morphology of the single decoction and the co-decoction was characterized by Mastersizer,turbidity meter and scanning electron microscope(SEM).UV-vis and IR were used to characterize the spectroscopic differences between the single decoction and the co-decoction,and chemical composition changes of the single decoction and the co-decoction were analyzed by UPLC-Q-Orbitrap HRMS.Finally,the bitter taste sensory evaluation and antibacterial model in vitro(Escherichia coli,Enterococcus faecium and Bacillus subtilis)were used to evaluate the differences in biological activities between single decoction and co-decoction.Results The co-decoction showed a turbid precipitate phase,which differed from the single decoction.Spherical supramolecules could be seen under SEM measuring 600-800 nm in diameter,and additionally the co-decoction was more stable than the single decoction.Spectroscopic characterization results and UPLC-Q-Orbitrap HRMS results indicated that the phase transition was caused by the interaction of components between the herbs to form supramolecules.After co-decoction,the bitter and cold properties of the single herb were significantly alleviated,which was manifested as the decrease of bitter taste and alleviation of damage to intestinal bacteria.Conclusion The phase transition(the formation of supramolecular system)was the result of the interaction between SR and CR,which played an important role in alleviating the bitter and cold properties of the single drug,and provided new ideas for the exploration of the compatibility mechanism of SR and C

关 键 词：相态变化 黄芩 黄连 配伍 苦寒 药性 煎煮 和合 超分子物质基础 UPLC-Q-Orbitrap HRMS 苦度 肠道菌 

分 类 号：R283.6[医药卫生—中药学]