不同煎煮方法对栀子豉汤制备过程中酶活性及主要成分的影响

Effects of different decocting methods on enzyme activities and main components during the preparation of Zhizichi Decoction

目的探讨不同煎煮方法对栀子豉汤制备过程中酶活性及主要成分的影响。方法在浸泡合煎、淡豆豉单煎先下、淡豆豉后下过程中,检测纤维素酶、β-葡萄糖苷酶活性变化,HPLC法测定京尼平龙胆双糖苷、栀子苷、大豆苷元、染料木素、西红花苷Ⅱ、西红花苷Ⅰ的含量,灰色关联度分析考察酶活性与成分含量之间的相关性。结果随着浸泡、煎煮时间延长,各主要成分含量呈升高趋势。淡豆豉后下时纤维素酶、β-葡萄糖苷酶活性稳定,与成分含量的关联系数仅在0.5左右。结论淡豆豉后下在一定程度上具有“杀酶保苷”作用,可为栀子豉汤药效研究提供参考。

AIM To explore the effects of different decocting method on the enzyme activities and main components during the preparation of Zhizichi Decoction.METHODS During the processes of soaking and combined decoction,single decoction and decocting early of Sojae Semen Praeparatum,and decocting later of Sojae Semen Praeparatum,the activities of cellulase and β-glucosidase were detected,after which HPLC was adopted in the content determination of genipin 1-gentiobioside,geniposide,daidzein,genistein,crocin Ⅱ,and crocinⅠ,grey correlation analysis was used for investigating the correlations between enzyme activities and constituent contents.RESULTS With the prolongs of soaking time and decocting time,various main constituent contents demonstated increasing trends.The activities of cellulase and β-glucosidase were stable at the time of decocting later of Sojae Semen Praeparatum,whose correlation coefficients with constituent contents were only about 0.5.CONCLUSION The decocting later of Sojae Semen Praeparatum exhibits“glycoside protection by inactivating enzyme”effect to a certain extent,which can provide reference for research on the drug efficacy of Zhizichi Decoction.