炒炭程度对广山楂色差值、7种化学成分及止血作用影响

Effects of Charred Fructus Mali on Color Difference Values,Seven Chemical Components,and Hemostasis with Different Processing Degrees

目的:探讨炒炭程度对广山楂色差值、化学成分及止血作用影响。方法:采用HPLC特征图谱法比较广山楂及其不同程度炭品的化学成分、分光色差仪测定各炮制品色差值L^(*)、a^(*)、b^(*);断尾法、毛细管法、玻片法测定各炮制品出血、凝血时间。结果:随炒炭程度的加重,色差值L^(*)、a^(*)、b^(*)均呈现逐渐降低趋势,色谱峰1号(5-羟甲基糠醛)、2号(儿茶素)、4号(异绿原酸B)和5号(根皮苷)色谱峰面积逐渐降低,6号峰(肉桂酸)和7号峰(根皮素)色谱峰面积先升高后降低;3号峰(隐绿原酸)炒炭后消失。广山楂及其炭品L^(*)、a^(*)、b^(*)与儿茶素、异绿原酸B、根皮苷峰面积呈极显著正相关性,与5-羟甲基糠醛、隐绿原酸、肉桂酸、根皮素无相关性。不同程度广山楂炭均明显缩短小鼠出血时间与凝血时间(P<0.05),标炭品止血作用较其他两种炭品(轻炭品、重炭品)强。结论:广山楂经炒炭后化学成分发生明显变化,色差值降低显著,止血作用增强,且三者均与炮制程度相关,研究结果可为广山楂炭炮制要求“存性”的科学内涵提供实验依据。

Objective:To explore the effects of charred Fructus Mali on color difference values,chemical components,and hemostasis with different processing degrees.Methods:The chemical components of charred Fructus Mali with dfferent processing degrees were compared by high performance liquid chromatography(HPLC)specific chromatogram.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.The bleeding time(BT)and coagulation time(CT)of processed products were determined by the tail-cutting method,capillary method,and glass slide method.Results:With the aggravation of charred degree,it showed a gradual decrease trend in the color difference values of L^(*),a^(*),and b^(*),and the chromatographic areas of peaks of No.1(5-hydroxymethyl furfural),No.2(catechins),No.4(isochlorogenic acid B),and No.5(phlorizin)were gradually decreased,while those of No.6(cinnamic acid)and No.7(phloretin)were first increased and then decreased.In addition,the No.3(cryptochlorogenic acid)peak disappeared after processing.There was a significant positive correlation between L^(*),a^(*),and b^(*)of Fructus Mali and charred products and peak areas of catechins,isochlorogenic acid B,phlorizin,and no correlation between L^(*),a,and b^(*)of Fructus Mali and charred products and 5-hydroxymethyl furfural,cryptochlorogenic acid,cinnamic acid,and phloretin was observed.The BT and CT of mice were shortened in charred Fructus Mali with different processing degrees(P<0.05),while the hemostasis effect of the standard charred Fructus Mali was stronger than that of light and heavy charred Fructus Mali.Conclusion:Chemical compositions of Fructus Mali change significantly after being charred;the color difference value is decreased significantly,and the hemostasis effect is enhanced,which all are related to the processing degree.It provides an experimental basis for the scientific connotation of the property retention theory of charred Fructus Mali.