煎煮时间对三果汤化学成分及抗疲劳作用的影响

Effect of decocting time on chemical composition and anti-fatigue effect of Triphala decoction

探究煎煮时间对三果汤成分转化及抗疲劳作用的影响。采用HPLC法跟踪煎煮过程中三果汤的成分变化,通过偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)筛选出12个差异成分,其中已鉴定的有7个,它们在煎煮过程中的含量变化为:没食子酸、诃子次酸增加,诃子酸、诃黎勒酸、没食子酸乙酯、鞣花酸降低,柯里拉京先增加后降低。抗疲劳评价实验中,小鼠游泳时间及11种疲劳相关指标测定结果显示,煎煮时间越长,三果汤抗疲劳能力越强。差异化合物中与抗疲劳药效相关性最大的为没食子酸和诃子次酸。说明煎煮会促使三果汤大分子鞣质水解成没食子酸和诃子次酸,且这种水解有利于抗疲劳作用的发挥。

To explore the effect of decocting time on the component transformation and anti-fatigue effect of Triphala decoction.HPLC method was used to track the changes of ingredients in Triphala decoction during decoction.Twelve differential compounds were screened through partial least squares discriminant analysis(PLS-DA)and seven of these were identified as gallic acid,chebulic acid,chebulinic acid,chebulagic acid,ethyl gallate,ellagic acid and corilagin.During the decoction,the contents of chebulinic acid,chebulagic acid,ethyl gallate and ellagic acid all decreased while the gallic acid and chebulic acid increased.Corilagin′s content increased first,then reduced.The anti-fatigue effect of Triphala decoction with different extraction times was then evaluated.The longer the decoction time,the more potent the anti-fatigue effect was,according to the results of swimming time and 11 fatigue-related markers in mice.Gallic acid and chebulic acid,among the differential compounds,have the greatest impact on the anti-fatigue effect.It demonstrates how decocting can encourage the hydrolysis of the macromolecular tannins in Triphala decoction into gallic acid and chebulic acid,which can improve the anti-fatigue effect of Triphala decoction.