不同炮制手段对丹参所含丹酚酸B医治胃炎患者的影响

Effects of Different Processing Methods on Salvianolic Acid B Contained in Salvia Miltiorrhiza and Its Mechanism in Gastritis Patients

目的:研究不同炮制手段对丹参所含丹酚酸B医治胃炎患者的影响。方法:首先以不同的炮制手段完成丹参的制备,获取炒丹参、丹参炭、米炒丹参、酒丹参、醋丹参,之后通过高效液相色谱法对上述各种丹参炮制品内的丹酚酸B与多糖含量进行测定。结果:酒丹参的丹酚酸B含量位居首位,依次为醋丹参屈、生丹参、米炒丹参、炒丹参、丹参炭。不同炮制手段的丹参中多糖含量按照从多到少分别是酒丹参、醋丹参、米炒丹参、生丹参、炒丹参、丹参炭。结论:酒丹参与醋丹参中的丹酚酸B含量较高,其医治胃炎的重要机制可能和活血化瘀、抗炎镇痛以及促进胃酸的分泌有关。此外,酒丹参和醋丹参中的丹参多糖含量相对较高,值得临床重点关注。

Objective:To study the effect of different processing methods on salvianolic acid B contained in salvia miltiorrhiza and Its mechanism in gastritis patients.Methods:Salvia miltiorrhiza was prepared with different processing methods.Salvia miltiorrhiza toasted,salvia miltiorrhiza toasted to black,salvia miltiorrhiza toasted with rice,salvia miltiorrhiza liquor and salvia miltiorrhiza vinegar were obtained.Then the salvianolic acid B and polysaccharide content in salvia miltiorrhiza products were determined using HPLC.Results:The salvianolic acid B content of salvia miltiorrhiza liquor ranked first,and the rest in turn are salvia miltiorrhiza vinegar,raw salvia miltiorrhiza,salvia miltiorrhiza toasted with rice,salvia miltiorrhiza toasted and salvia miltiorrhiza toasted to black.The contents of polysaccharides in salvia miltiorrhiza were as follows:wine salvia miltiorrhiza,vinegar salvia miltiorrhiza,rice fried salvia miltiorrhiza,raw salvia miltiorrhiza,fried salvia miltiorrhiza and salvia miltiorrhiza charcoal.Conclusion:The salvianolic acid B content of salvia miltiorrhiza liquor and vinegar is relatively high.Its mechanism of treating gastritis may associated with promoting blood circulation,removing blood stasis,anti-inflammatory and analgesic functions,and promoting the secretion of stomach acid.In addition,they also have high content of polysaccharides,which may attract further clinical research.