炮制对山茱萸中药效成分的影响

目的]系统考察了炮制对中药山茱萸药效成分的影响,并初步探讨了山茱萸炮制前后其药理作用发生变化的相关物质基础。方法]结合试验研究与文献综述,分别对山茱萸生品、酒蒸品中各类药效成分的含量进行考察。结果]山茱萸酒蒸后苷类成分的含量均有所下降,而有机酸类成分、多糖类成分、与肝肾有关的药用氨基酸及微量元素的含量均有所增加。结论]山茱萸炮制前后药理作用的差异与其物质基础密切相关。山茱萸临床入药是否进行加工炮制应取决于其具体临床应用。

Effects of Processing on the Activated Pharmaceutical Ingredients from Cornus officinalis

Objective] Effects of processing on the activated pharmaceutical ingredients from Cornus officinalis were investigated.The correlative substances base for the pharmacology change of Cornus officinalis during processing was preliminarily discussed.Method] Combining with the experiment studies and literature review,the contents of activated ingredients in crude products and processed ones were investigated.Result] During processing,the content of glycosides decreased,the contents of organic acids,polysaccharides,pharmaceutical amino acids and microelement were higher.Conclusion]The difference of pharmacology of Cornus officinalis during processing was closely related with its correlative substances.Whether processing or not depended on the concrete clinical application of Cornus officinalis.