吴茱萸不同提取物的镇痛作用及其有效成分含量的比较研究

Comparison of Analgesic Effect and Active Ingredient Content of Fructus Evodiae Extracts

目的比较研究吴茱萸不同提取物的镇痛效果及其3种有效成分的含量差异。方法用醋酸扭体法和福尔马林致伤害性疼痛模型观察吴茱萸不同提取物的镇痛作用；采用高效液相色谱法测定吴莱萸有效成分含量，Phenomenex C18色谱柱（4．6mm×250mm，4μm），流动相：甲醇一水梯度洗脱，流速：1．0mL·min-1，检测波长：230nlTl。结果吴莱萸不同提取物均能显著抑制小鼠扭体反应及福尔马林致痛小鼠Ⅱ相反应舔足时间，其中乙醇提取物组效果较明显。吴茱萸内酯的线性范围为80～500μg·mL-1，吴莱萸碱和吴茱萸次碱的线性范围为O～80μg·mL-1。水提取物中吴茱萸内酯、吴莱萸碱和吴茱萸次碱的提取率分别为0．747％、0．009％、0．004％；甲醇提物中分别为1．217％、0．200％、0．129％；乙醇提取物中分别为1．220％、0．201％、0．154％。结论吴茱萸乙醇提取物的镇痛效果优于甲醇提取物和水提物，且有效成分含量高于甲醇提取物和水提物。关键词：吴莱萸提取物；镇痛作用；高效液相色谱；有效成分；

Objective To compare the analgesic effect of extracts of Fructus Evodiae, and to determine the active ingredient contents of Fructus Evodiae. Methods Analgesic effects of Fructus Evodiae extracts on acetic acid writhing method and pain mice model induced by formalin was observed. HPLC was adopted for the determination of active ingredient contents of Fructus Evodiae. The separation was performed on the Phenomenex C18（4.6 mm ×250 ram, 4 μm） column with methanol-water as mobile phase in gradient dilution. The flow rate was set at 1.0 mL min-1, and the ultraviolet detector was operated at 230 nm. Results All of the three different extracts of Fructus Evodiae can inhibit mice writhing reaction and shorten the foot licking time of mice in the second phase in formalin-induced pain mice model, and the effect of ethanol extract was more obvious than the others. The linear ranges of evodin, evodiamine and rutaecarpine were 80 - 500 μg·mL-1（r=0.9996）, 0 - 80μg·mL-1 （r=0.9998） and 0 - 80 μg·mL-1（r=0.9997）, respectively. The extract rates of evodin, evodiamine and rutaecarpine were 0.747 %, 0.009 % and 0.004 %, respectively in the water extract of Fructus Evodiae, were 1.217 %, 0.200 % and 0.129 % in the methanol extract, and became 1.220 %, 0.201% and 0.154 % in the ethanol extract. Conclusion The analgesic effect of ethanol extract of Fructus Evodiae is superior to that of methanol extract and water extract, and ethanol extract has higher content of active ingredients.