黑芝麻不同炮制品的化学成分变化及降血脂药理作用对比研究

Comparative Study on Chemical Constituents and Hypolipidemic Pharmacological Effects of Semen Sesami Nigrum by Different Processing Methods

目的:研究黑芝麻不同炮制品中化学成分的变化规律及降血脂药效学影响。方法:采用称量法、紫外分光光度法、高效液相色谱法测定四种不同的炮制品(生品、清炒品、酒蒸晒品、九蒸九晒品)的化学成分;将SPF级大鼠随机分为7个组,每组10只进行降血脂作用研究,测定TG、CHOL、HDL、LDL值。结果:生品中脂肪油、芝麻素和芝麻林素含量最高,九蒸九晒中黑色素的含量最高;生品和九蒸九晒品与高脂模型组对比TG值有显著性差异(P<0.05);与高脂模型组和空白组比较CHOL值,除九蒸九晒组外,其余组均有显著性差异(P<0.05);与高脂模型组对比LDL值,除九蒸九晒组外均有显著性差异(P<0.05),与空白组对比,清炒炮制品黑芝麻有显著性差异(P<0.05)。结论:不同炮制方法制备的黑芝麻炮制品化学成分有一定的变化规律,九蒸九晒黑芝麻炮制品对血浆TG的降低作用最强,清炒黑芝麻炮制品对血浆LDL的降低作用最强。

Objective:To study the influence of different processing methods to the changes of chemical constituents of Semen Sesami Nigrum and its pharmacodynamic effects of reducing blood lipid.Methods:Chemical constituents of four kinds of processed products(raw products,pure fried products,wine-steamed products and nine-steamed and nine-dried products)were determined by weighing method,ultraviolet spectrophotometer and HPLC.SPF rats were randomly divided into 7 groups for hypolipidemic effect study,with 10 rats in each group.The values of TG,CHOL,HDL and LDL were determined.Results:The contents of fat oil,sesamin and sesamolin were the highest in raw products,and the content of melanin was the highest in nine-steamed and nine-dried products.There was a statistical difference in TG value between the high fat model group and the raw products group and between the high fat model group and the nine-steamed and nine-dried group(P<0.05).There was a significant difference in CHOL in all but the nine-steamed and nine-dried group compared to the high fat model group and the blank group(P<0.05).In terms of LDL,there was a significant difference in all but the nine-steamed and nine-dried group compared to the high fat model group(P<0.05);there was a significant difference between the pure fried group and the blank group(P<0.05).Conclusion:The chemical composition of different processed Semen Sesami Nigrum showed certain changes.The processed products of nine-steamed and nine-dried method has the strongest effect on reducing plasma TG,and the pure fried product has the strongest effect on reducing plasma LDL.