不同炮制法对对叶百部中对叶百部碱含量及药效的影响

Effects of Different Processing Methods on Content of Tuberostemonine in Stemona tuberosa Lour. and Their Clinical Effect

为了探讨对叶百部经炮制后的对叶百部碱含量的变化,并了解其不同炮制方法以及泡制前后的止咳作用变化,本研究通过正交试验法确定对叶百部蒸炙、酒炙、蜜炙、甘草炙最佳炮制工艺,并通过HPLC法测定对叶百部碱含量,用实验小鼠做止咳研究比较炮制对该药材止咳药效的影响。研究结果表明,对叶百部炮制后其对叶百部碱含量均有不同程度升高,炮制前后对叶百部碱含量由高到低的次序为蒸炙>酒炙>蜜炙>甘草炙>生品。泡制时均取采用0.2~0.3 mm厚度的对叶百部药材,按照规定炮制。甘草制对叶百部最佳炮制工艺为用甘草汁与对叶百部比例为60∶100浸润20 min,炮制温度100℃,炒制1次。酒灸炮制对叶百部最佳炮制工艺为用黄酒比百部比例为80∶100浸润20 min,炮制温度120℃,炒制15 min。蒸灸对叶百部最佳炮制工艺为蒸制1 h,蒸制功率为600 w,蒸制2次。蜜炙对叶百部最佳炮制工艺为用蜜水比为10∶10,在120℃下炮制10 min。实验小鼠止咳药效试验表明,给药剂量为0.50 g/kg、0.25 g/kg时,对叶百部蒸灸制品、蜜炙制品、酒炙制品、甘草炙制品均具有显著性差异,均能延长小鼠咳嗽的潜伏期。本研究初步结论说明,对叶百部炮制后其对叶百部碱含量会有不同程度升高,炮制后对该药材的止咳作用提高,即炮制后可增效。

In order to investigate the effect of different processing methods on the content of tuberostemonine in Stemona tuberosa Lour and to clarify the change in cough relieving effect among deferent processing as well as before and after processing. In this study, the orthogonal test method was used to determine the optimum processing procedure for steaming, wine stir-frying, honey stir-frying and licorice juice stir-frying, and the HPLC method was used to determine the content of tuberostemonine in the root of Stemona tuberosa Lour. In addition,the effects of different processing on the antitussive effect of the herb root were compared by using experimental mice with induced cough. The results showed that the content of tuberostemonine in the root of Stemona tuberosa Lour. was increased to different degrees after processing. The sequence of the content of tuberostemonine in the root of Stemona tuberosa Lour was from high to low as following: steaming product, wine stir-frying product,honey stir-frying product, licorice juice stir-frying product and raw product. The root of 0.2~0.3 mm thickness of Stemona tuberosa Lour were prepared to be processing according to the provisions of the preparation. The optimum processing procedure of Licorice juice stir-frying was the ratio of licorice juice to the root of Stemona tuberosa 60 ∶100, soaking 20 min, processing temperature 100 ℃, making one time. The optimum processing procedure of rice yellow wine stir-frying was the ratio of yellow wine to the root of Stemona tuberosa 80 ∶100,sodking 20 min, processing temperature 120℃, making 15 min. The optimum processing procedure of steaming for the root of Stemona tuberosa was steamed for 1 h, steaming power was 600 w, and making steaming for 2 times.The optimum processing procedure of bee honey stir-frying was the ratio of honey to water 10∶10, stir-fried under120℃ for 10 min. The cough test of the experimental mice showed that, when the dose was from 0.50 to 0.25 g/kg,there were significant differences in the products processed by different processing methods, of which could prolong the incubation period of mice cough. The preliminary conclusion of this study showed that the content of tuberostemonine in the root of Stemona tuberosa Lour were increased to different degrees after the processing, and the cough relieving effect of Stemona tuberosa after the processing was enhanced, that indicated that the herb medicine of Stemona tuberosa had obviously synergistic effect through different processing methods.