基于免疫调节作用的黄精酒制新工艺研究  

Study the new wine processing technology of Polygonati Rhizoma based on immunomodulatory effect

作　　者：张玉波 陈绪军 贾子乐 宋德琴 于新颜 窦德强[1] 张旭[1] ZHANG Yubo;CHEN Xujun;JIA Zile;SONG Deqin;YU Xinyan;DOU Deqiang;ZHANG Xu(Chinese Materia Medica Processing Engineering Center of Liaoning Province,Liaoning University of Traditional Chinese Medicine,Liaoning Province,Dalian116600,China;Beijing Weilen Chinese Medicine Slices Factory Co.,LTD,Beijing101300,China)

机构地区：[1]辽宁中医药大学辽宁省中药炮制工程技术研究中心,辽宁大连116600 [2]北京卫仁中药饮片厂有限公司,北京101300

出　　处：《中国医药导报》2025年第5期24-28,共5页China Medical Herald

基　　金：辽宁省中医药管理局-重点实验室研究领域的中医临床疗效提升项目(2100222179);酒黄精工艺及产品开发研究(2100221213)。

摘　　要：目的研究一种对免疫缺陷小鼠具有免疫调节作用的黄精酒制新工艺。方法采用正交试验设计,以黄精多糖含量为评价指标,分析加酒量、烤制温度、烤制时间3个因素对炮制工艺的影响,优选酒制黄精的最佳炮制工艺。将40只小鼠按照体重随机分成5组,空白组、模型组、阳性组(香菇菌多糖)、生品组、酒烤组,每组8只。除空白组外,其余各组以环磷酰胺复制小鼠免疫缺陷模型,测定免疫器官指数、E-玫瑰花环率和血清IgG、IgM浓度,验证其免疫调节作用。结果最佳炮制工艺为取净黄精,加黄酒20%拌匀,闷18 h,至药透汤尽,置于电烤箱内,220℃烤制7 min。免疫缺陷小鼠的指标结果显示,与空白组比较,模型组脾脏指数升高,E-玫瑰花环结合率、IgM、IgG降低,差异有统计学意义(P<0.05)。与模型组比较,生品组、酒烤组脾脏指数下降、E-玫瑰花环结合率升高、IgG升高,差异有统计学意义(P<0.05)。酒烤组IgG浓度低于生品组,差异有统计学意义(P<0.05)。结论开发的黄精酒制新工艺稳定可行,对免疫缺陷小鼠的免疫功能具有调节作用,可为临床提供新的黄精炮制品种和黄精保健品的开发提供实验数据支持。Objective To study a new wine processing technology of Polygonati Rhizoma with immunomodulatory effect on immunodeficient mice.Methods The orthogonal experimental design was adopted,and the polysaccharide content of Polygonati Rhizoma was used as the evaluation index.The effects of three factors on the processing technology were analyzed,namely,the amount of alcohol added,baking temperature,and baking time,and the optimal wine processing technology of Polygonati Rhizoma was optimized.Forty mice were random divided into five groups according to their weight,blank group,model group,positive group(lentinus edodes polysaccharide),raw product group,and wine processing Polygonati Rhizoma group,with eight mice in each group.Except for the blank group,cyclophosphamide was used to replicate the mouse immunodeficiency model in other groups,and the immune organ index,E-rosette rate and serum IgG and IgM concentrations were measured to verify their immunomodulatory effects.Results The best processing technology was to take purifying Polygonati Rhizoma,add 20%yellow rice wine,mix well,stuffe for 18 hours until the medicine is complete,placed it in an electric oven,and baked it at 220℃for seven minutes.The index results of immunodeficient mice showed that,compared with the blank group,the model group increased spleen index,decreased E-rosette binding rate,and decreased IgM and IgG,and the differences were statistically significant(P<0.05).Compared with the model group,the spleen index of the raw product group and the wine processing group decreased,the E-rosette binding rate increased,and the IgG increased,the differences were statistically significant(P<0.05).The concentration of IgG in the wine processing group was lower than that in the wine processing group,the difference was statistically significant(P<0.05).Conclusion The developed new wine processing technology of Polygonati Rhizoma is stable and feasible,and has a regulatory effect on the immune function of immunodeficient mice.It can provide new Polygonati Rhizoma p

关 键 词：黄精 烤制工艺 免疫调节 

分 类 号：R283[医药卫生—中药学]