苗药八角枫发酵前后抗炎作用比较及有效部位的筛选

Comparison of anti-inflammatory effect of Miao medicine Alangium chinense before and after fermentation and selection of its effective components

目的:初步研究苗药八角枫发酵前后在体内抗炎作用并筛选其抗炎有效部位。方法:采用“固态发酵”法炮制苗药八角枫获得发酵炮制品,采用小鼠棉球肉芽肿抗炎试验,探讨八角枫炮制前后80%醇提物及其不同极性萃取物的抗炎作用。结果:八角枫发酵前后抗炎试验中,与模型组比较,无辅料发酵组抑制率为23.23%(P<0.01),生品组抑制率为21.21%(P<0.01),有辅料发酵组抑制率为33.33%(P<0.01)。八角枫发酵前后各极性部位抗炎试验中,与模型组比较,生品乙酸乙酯组抑制率为30.56%(P<0.01),生品正丁醇组抑制率为21.30%(P<0.01),生品总提物组抑制率为20.37%(P<0.01),辅料发酵品总提物抑制率为21.30%(P<0.01),发酵后各极性部位均有抗炎作用,但不显著。结论:采用“固态发酵”法炮制苗药八角枫,能够提高其体内抗炎作用。其生品乙酸乙酯部位为抗炎作用的有效部位,发酵后,有效部位发生改变,研究结果为进一步探讨该民族药发酵炮制作用机理提供重要依据。

In this study we investigated the anti-inflammatory effect of Alangium chinense before and after fermentation,and screened its effective anti-inflammatory components.Alangium chinense was processed by solid-state fermentation,and the anti-inflammatory effect of 80%alcohol extract and different polar extracts before and after processing was studied by mouse cotton granuloma test.The results showed that,compared with the model group,the inhibition rate of the fermentation-without-accessory-ingredients group was 23.23%(P<0.01),the inhibition rate of the raw product group was 21.21%(P<0.01),and the inhibition rate of the fermentation-with-accessory-ingredients group was 33.33%(P<0.01).Compared with the model group,the inhibition rate of the raw product ethyl acetate extract group was 30.56%(P<0.01),the inhibition rate of the raw product n-butyl alcohol extract group was 21.30%(P<0.01),the inhibition rate of the raw product total extract group was 20.37%(P<0.01),and the inhibition rate of the fermentation-with-accessory-ingredients total extract group was 21.30%(P<0.01).After fermentation,the polar components all had anti-inflammatory effects,but not significant.In conclusion,solid-state fermentation could improve the anti-inflammatory effect of Alangium chinense.The ethyl acetate extract was the effective anti-inflammatory component.After fermentation,the effective component had changed.The research results have provided an important basis for further study on the mechanism of fermentation processing of the ethnic medicine.