加压热水提取对中药莪术成分及活性的影响

发布时间：2018-09-01 11:37

【摘要】：中药莪术始载于《药性论》,属于姜科属植物,其主要成分有抗病毒、抗肿瘤及抗氧化等药理活性。本课题在与水蒸气蒸馏、超声辅助及加热回流等提取方法相比较的基础上,重点研究加压提取对莪术成分及活性的影响。主要研究内容及结果如下:1、考察提取方法及加压提取溶剂、温度、时间等因素对中药莪术提取物中成分及体外抗氧化活性的影响。采用高效液相色谱和气相色谱法对莪术提取物中成分进行分析,结果发现:采用传统水蒸气蒸馏、加热回流及现代超声辅助、加压热水等四种方法对莪术进行提取,加压提取物中成分种类最多,莪术中的主要成分莪术二酮及莪术醇含量较高,加压提取温度及时间对莪术提取物中成分含量及种类有影响。采用DPPH自由基清除、OH自由基清除、铁离子还原能力及脂质过氧化等方法考察莪术提取物的体外抗氧化活性,结果发现:加压提取溶剂和温度对体外抗氧化活性影响比较显著,其中以水为溶剂,提取温度为140℃时体外抗氧化活性相对较高,并且其抗氧化活性与莪术中主要成分分布基本一致。2、通过单因素实验考察温度、压力、液料比、粒径及时间等因素对莪术提取物得率、莪术提取物体外抗氧化活性及莪术中主要成分莪术二酮提取率的影响。在此基础上,以莪术浸膏提取率、莪术二酮提取率为考察指标,采用星点设计-响应面法对莪术加压热水提取工艺进行优化,确定最佳工艺参数为:提取温度为113.57℃,提取压力为0.52 MPa,提取时间为34.03 min。3、比较加压热水提取与传统方法—加热回流提取及水蒸气蒸馏提取,对所得莪术提取物体内药理活性及体内代谢进行初步研究。研究结果表明:采用三种不同提取方法所得莪术提取物,均表现出较强的镇痛作用、抗炎作用、抗凝血作用,并具有促进胃肠道平滑肌运动、提高肝中SOD的活力及抑制肝中MDA的含量的药理作用,其中以加压提取物作用效果较强,且与剂量大小成正相关。通过给药后家兔血浆图谱监测,发现加压热水提取后在一定程度上可以促进莪术中有效成分在体内的快速吸收,这对于改善莪术中有效成分的体内过程具有一定指导意义。综上,加压热水提取技术不但具有提取效率高、绿色无污染等优势,而且具有一定的改善提取物的活性及体内过程的作用,这为中药现代化研究开辟了新的方法和途径。
[Abstract]:Rhizoma Curcumae, which belongs to the family Curcumae, and its main components include antiviral, antitumor and antioxidation activities. On the basis of comparison with steam distillation, ultrasonic assisted extraction and heating reflux, the effect of pressure extraction on the composition and activity of Curcuma curcumae was studied. The main contents and results are as follows: 1. The effects of extraction method, solvent, temperature and time on the components and antioxidant activity of the extract of Curcuma curcumae in vitro were investigated. The components of curcuma curcumae extract were analyzed by high performance liquid chromatography (HPLC) and gas chromatography. The results showed that: traditional steam distillation, heating reflux and modern ultrasonic assisted extraction, pressurized hot water were used to extract Curcuma curcumae. The content of curcuma diketone and zedoary alcohol in the main components of zedoary curcuma was higher than that in the extract under pressure, and the temperature and time of pressure extraction had influence on the content and type of components in the extract of curcuma curcumae. The antioxidant activity of the extract of Curcuma curcumae was investigated by DPPH radical scavenging, iron ion reduction and lipid peroxidation in vitro. The results showed that pressure extraction solvent and temperature had significant effects on the in vitro antioxidant activity. The antioxidant activity in vitro was relatively high at the extraction temperature of 140 鈩，

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