广山楂不同炒炭程度对3种化学成分含量、色差值与止泻作用的影响

Effects of charred Fructus Mali in different degree on the contents of three components,color difference values and antidiarrhea efficacy

目的:探讨炒炭程度对广山楂止泻作用、5-羟甲基糠醛(5-HMF)、原儿茶酸、鞣质含量及色差值的影响。方法:以昆明小鼠为研究对象,分为生品高、低剂量组,轻炭高、低剂量组,标炭高、低剂量组,重炭高、低剂量组,空白组,阳性组;采用番泻叶法复制急性腹泻模型,以小鼠腹泻指数和腹泻潜伏期为指标,考察广山楂及各炭品的水提物的止泻作用;采用HPLC法和分光光度法测定样品中5-HMF、原儿茶酸和鞣质的含量;采用分光色差仪测定各炮制品色差值L^(*)、a^(*)、b^(*)。结果:与空白组比较,阳性组与炭品组均降低小鼠的腹泻指数和延长腹泻潜伏期(P<0.05),生品组降低腹泻指数和缩短腹泻潜伏期,但差异无统计学意义(P>0.05)。5-HMF含量为标炭>轻炭>重炭,生品未检测出。原儿茶酸与鞣质含量为标炭最高,其次是轻炭、重炭,生品最低。色差值L^(*)、a^(*)、b^(*)均逐渐降低,与5-HMF、原儿茶酸含量无相关性。结论:广山楂炒炭后能增强止泻作用,并产生新的化学成分5-HMF,原儿茶酸、鞣质含量略有增加,四者与炮制程度相关,研究结果可为广山楂炒炭炮制要求“存性”的科学内涵提供实验依据。

OBJECTIVE To explore the antidiarrhea efficacy,contents of 5-hydroxymethyl-furfural(5-HMF),protocatechuic acid and tannin,and color difference values in charred Fructus Mali in different processing degree.METHODS Kunming mice were divided into high and low dose groups of crude,light carbon,standard carbon and heavy carbon,blank group and positive group.The acute diarrhea model was established by senna.The diarrhea index and incubation period were used as the indexes to study the antidiarrheal effect of aqueous extracts from charred Fructus Mali in different processing degree.The contents of 5-HMF,protocatechuic acid and tannin in each product of Fructus Mali were determine by HPLC and spectrophotometry,the color difference values of lightness(L^(*)),red-green axis component(a^(*)),and yellow-blue axis component(b^(*))were determined by spectroscopic chromatic aberration instrument.RESULTS Compared with that in the blank group,the diarrhea index was reduced significantly,and the incubation period of diarrhea was prolonged in the positive group and charred Fructus Mali groups(P<0.05),while the diarrhea index was reduced and the incubation period of diarrhea was prolonged in the crude group without statistical significance(P>0.05).The content order of 5-HMF was as follows:standard carbon>light carbon>heavy carbon,and it was not detected in raw products.The content order of protocatechuic acid and tannin were as follows:standard carbon was the highest,followed by light carbon and heavy carbon,and that in the raw products was the lowest.With the aggravation of charred degree,it showed a gradual decrease trend in the color difference values of L^(*),a^(*),and b^(*),and there was no correlation between the color difference values of L^(*),a^(*),b^(*)and the contents of 5-HMF,protocatechuic acid.CONCLUSION After charred,the antidiarrhea effect of Fructus Mali can be enhanced,a new chemical component 5-HMF is produced,and the contents of protocatechuic acid and tannin are increased significantly,and the changes are related to the charring processing degree.The results provide experimental basis for the scientific connotation of"carbonizing retains characteristics"of charred Fructus Mali.