竹醋液的抗炎活性研究

Study on antiinflammatory activities of bamboo vinegar

研究竹醋液以及在不同的条件下减压蒸馏得到的各馏分的抗炎活性.采用二甲苯致小鼠耳肿胀法检测竹醋液和各馏分的抗炎活性,并根据馏分沸点的不同确定其中主要有效组分.竹醋原液和提取出来的各馏分均显示了不同程度的抗炎活性(P<0.01).其中竹醋原液的抗炎效果最好(60.42%),低沸点的醇、酮、酯、吡啶和直链酸类次之(49.24%),酚类再次之(32.73%),苯甲酸类及其衍生物和醛类抗炎效果较弱.竹醋液具有抗炎活性,为其抗炎应用领域奠定实验基础,对竹醋功用开发具有积极意义,其抗炎机理需进一步研究.

The bamboo vinegar fluid and the anti-inflammatory activity of its main components were studied, at different vacuum distillation conditions for separating the mixture. We test the antiinflammatory activity of main components and determine their effectiveness through establishing a reasonable mice antiinflammatory pharmacology experiment model, adopting mouse xylene-induced auricular swelling of the shell. The original bamboo vinegar and the extracted main components are in different degree of inhibit xylene-induced ear edema in mice induced by the swelling of the pinna （P （0.01）, which all have certain antiinflammatory activities. The antiinflammatory effect of original bamboo vinegar is the hest （60.42 %）, the alcohol, ketones, esters, pyridine and aliphatic acids with low boiling point are the second （49. 24%）, and the phenols are the third （32.73%）, the antiinflammatory effect of benzoic acids and their derivatives and aldehyde is little. The bamboo vinegar fluid has the sterilization and antiinflammatory effect, which promoted its application areas. The further development of bamboo vinegar and its function are significantly important. Further researches on the antiinflammatory mechanism are expected.