焦山楂炮制工艺优化及降糖活性研究

Optimization of Processing Technology and Study on Hypoglycemic Activity of Charred Hawthorn

目的:探讨焦山楂的最佳炮制工艺及其降血糖功效。方法:以山楂药典质量检验成分—醇浸出物和有机酸含量作为综合指标,以投药量、炒制时间、炒制温度为考察因素,采用正交试验,得到焦山楂的最佳炮制工艺。再通过酶标仪测定焦山楂乙醇提取物的α-淀粉酶抑制率、α-葡萄糖苷酶抑制率和葡萄糖透析延迟指数,分析其降糖活性。结果:焦山楂炮制的最佳工艺为投药量80 g、炒制时间10 min、炒制温度200℃,该法炮制的焦山楂醇溶性浸出物含量为22.30%,有机酸含量为6.34%,符合药典要求;焦山楂乙醇提取物浓度为10.0 mg/mL对α-葡萄糖苷酶抑制率为98.0%,α-淀粉酶抑制率86.0%,透析时间为10 min时葡萄糖透析延迟指数为70.6%。结论:正交试验优化得到的焦山楂炮制工艺具有可行性,乙醇提取物具有良好的降糖作用,可为规范焦山楂炮制工艺提供参考,为焦山楂降糖产品的提供理论依据和数据参考。

Objective:To explore the optimal processing technology of charred hawthorn and its hypoglycemic effect.Methods:The optimal processing technology for charred hawthorn is achieved through orthogonal experiments,with alcohol extract and organic acid content which are quality inspection components in hawthorn pharmacopoeia as comprehensive indicators,and dosage,frying time,and frying temperature as factors to be examined.Then,the α-amylase inhibition rate,α-glucosidase inhibition rate,and glucose dialysis delay index of the ethanol extract from charred hawthorn were measured using an enzyme-linked immunosorbent assay reader to analyze its hypoglycemic activity.Results:The optimal process for processing charred hawthorn is to add 80g of medicine,stir fry for 10 minutes,and stir fry at a temperature of 200℃.The alcohol soluble extract content of charred hawthorn processed by this method is 22.30%,and the organic acid content is 6.34%,which meets the requirements of the pharmacopoeia.The ethanol extract of hawthorn has a concentration of 10.0 mg/mL,with an inhibition rate of 98.0% for α-glucosidase and 86.0% for α-amylase.The glucose dialysis delay index is 70.6% when the dialysis time is 10 minutes.Conclusion:The optimized processing technology of charred hawthorn obtained from orthogonal experiments is feasible,and the ethanol extract has a good hypoglycemic effect.It can provide reference for standardizing the processing technology of charred hawthorn and provide theoretical basis and data reference for the hypoglycemic products of charred hawthorn.