桂枝特征化学成分与解热效应相关性研究

Research of the Correlation Between the Characteristic Ingredients of Ramulus Cinnamomi And the Relieving Fever Effect

目的:确定桂枝解热作用与化学组分桂皮醛、桂皮酸的相关性,探索桂枝活性作用的物质基础。方法:采用高效液相色谱法建立桂枝色谱分析条件并测定特征性成分含量;以大鼠解热试验观察桂枝提取物解热效应。结果:通过SPSS软件进行回归,确定了桂枝中具有解热活性的成分。结论:桂皮酸与解热作用具有相关性,是桂枝中有效成分之一。

Objective： To determine the correlation between the relieving fever effect of ramulus cinnamomi and its chemical ingredients cinnamal and cinnamic acid,and to explore which ingredients have the active effect.Method： Use HPLC to develop a chromatography method that can analyze and determine the concentrations of the characteristic ingredients in ramulus cinnamomi.The relieving fever effect of the extracts of ramulus cinnamomi is observed by the relieving fever experiment on the rats.Results： By using SPSS to make a regression analysis,the ingredients of ramulus cinnamomi which have the relieving fever effect were determined.Conclusion： The cassic acid correlates with the relieving fever effect and it is one of the effective ingredients in ramulus cinnamomi.