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目的研究牛蒡子炒制的炮制机制。方法用HPLC法检测牛蒡苷、牛蒡苷元含量;用UV法检测总木脂素含量;用醚浸出法检测油脂含量,对不同程度牛蒡子炒制品进行比较。以二甲苯致小鼠耳廓肿胀模型,以角叉菜胶致大鼠足肿胀模型,检测肿胀度和肿胀抑制率,对不同程度牛蒡子炒制品的抗炎活性进行比较。结果牛蒡子在炒制过程中主成分含量显著变化,随加热时间和温度的增加,牛蒡苷含量从6.03%降至1.07%,牛蒡苷元含量从0.32%增至2.61%,并在27 min产生一个含量逐渐增加的新吸收峰,但总木脂素含量变化不明显,醚浸出物量先升高后降低。牛蒡子生品及各炒制品均能不同程度抑制二甲苯所致小鼠耳廓肿胀及角叉菜胶所致大鼠足肿胀,其中,200℃炒制6 min,耳廓肿胀抑制率36.0%,足肿胀抑制率16.9%。250℃炒制6 min,耳廓肿胀抑制率36.8%,足肿胀抑制度18.7%。炒制样品抗炎活性要强于生品的耳廓肿胀抑制率25.3%、足肿胀抑制率10.0%及100℃(低温炒制品)炒制6 min组的耳廓肿胀抑制率29.8%、足肿胀抑制率12.4%;150℃炒制6 min组的耳廓肿胀抑制率32.7%、足肿胀抑制率13.0%。结论每200 g牛蒡子药材应在200~250℃炒制4~6 min为宜。牛蒡子炒制是为了使部分牛蒡苷分解成牛蒡苷元,并使外壳爆裂,油脂易被溶出。
Objective To study the cooking mechanism of Arctium lappa L. Methods The content of arctiin and arctigenin were detected by HPLC. The content of total lignans was determined by UV method. The content of oil and fat was detected by ether extraction method and the fried products of Arctium lappa were compared. The auricle swelling model induced by xylene in mice was induced by carrageenin, and the swelling degree and swelling inhibition rate were detected. The anti-inflammatory activity of Arctium lappa at different degrees was compared. Results The contents of main components of burdock fruit during the process of frying were significantly changed. With the increase of heating time and temperature, the content of arctiin decreased from 6.03% to 1.07%, the content of burcurin increased from 0.32% to 2.61% A new absorption peak gradually increased, but the content of total lignans did not change obviously. The amount of ether extract first increased and then decreased. Burdock crude and fried products can inhibit xylene-induced mouse ear swelling and carrageenan-induced foot swelling in rats to varying degrees, which, 200 ℃ fried 6 min, the ear swelling inhibition rate of 36.0% , Foot swelling inhibition rate of 16.9%. 250 ℃ fried 6 min, the ear swelling inhibition rate of 36.8%, foot swelling inhibition of 18.7%. The anti-inflammatory activity of the scrambled sample was stronger than that of the raw product, which was 25.3% in the auricle, 10.0% in the foot swollen, and 29.8% in the 6-min frying at 100 ℃ Rate of 12.4%; 150 ℃ fried 6 min group ear swelling inhibition rate of 32.7%, foot swelling inhibition rate of 13.0%. Conclusion 200 g Arctiin herbs should be fried at 200 ~ 250 ℃ for 4 ~ 6 min is appropriate. Arctium frying is to make some arctiin decomposed into arctigenin, and the shell burst, easy to dissolve the oil.