马铃薯中总糖苷生物碱的制备工艺优化及抗炎活性研究

Extraction Process Optimization and Anti-inflammatory Activity of the Total Glycoalkaloids in Solanum Tuberosum L.

目的:优选马铃薯中总糖苷生物碱提取的最佳工艺,并探讨最佳试验条件下提取的马铃薯中总糖苷生物碱的抗炎活性。方法:采用正交试验设计方法优选最佳工艺;对比薯芽(皮)和新鲜薯块得到的总糖苷生物碱,通过二甲苯致小鼠耳肿胀模型,角叉菜胶致大鼠足跖肿胀模型,棉球肉芽肿试验和毛细血管通透性测定试验研究马铃薯总糖苷生物碱的抗炎活性。结果:马铃薯中总糖苷生物碱的提取最佳工艺为:温度65℃,加入10倍量的甲醇,回流提取2次,每次提取45 min;优化工艺得到的总糖苷生物碱具有明显的抗炎活性作用,且药效和α-茄碱含量相关。结论:影响总糖苷生物碱提取率的主要因素为温度,其次为提取时间;并通过动物试验证明总糖苷生物碱具有较强的抗炎活性作用。

Objective： To establish an optimal extraction process of the total glycoalkaloids in Solanum tuberosum L. and then study the anti-inflammatory activity. Methods： The extraction process of the total glycoalkaloids was optimized by orthogonal design. Compared with that of the total glycoalkaloids in Rhizoma Dioscoreae Melanophymatis and fresh potato pieces, the anti-inflammatory ac- tivity of the total glycoalkaloids in Solauum tuberosum L. was evaluated by mouse ear swelling model induced by xylene, rat paw swell- ing model induced by carrageenan, granuloma model caused by cotton and blood capillary permeability experiments. Results： The opti- mal extraction conditions were as follows： the extraction temperature was 65℃ , 10-fold amount of methanol was used for twice extrac- tion with 45 min per time. The total glycoalkaloids from the optimal extraction had obvious anti-inflammatory activity, and the effect was related to the content of ot-chaconine. Conclusion： The results show that the order of different factors affecting the extraction rate is ex- traction temperature 〉 extraction time, and the total glycoalkaloids in Solanum tuberosum L. has good anti-inflammatory effects in mice and rats.