醋温莪术的化学成分及抗氧化活性研究

【作者】 覃欢；

【导师】 崔健；

【作者基本信息】 长春中医药大学 ， 中药学， 2010， 硕士

【摘要】 温莪术是温郁金(Curcuma wenyujin Y.H.ChenetC.Ling)的干燥根茎,具有破血行气,消积止痛之功效。常用于治疗血瘀腹痛、肝脾肿大、血瘀闭经、饮食积滞。醋温莪术与生品在功效方面有较大差异,生品长于行气止痛且药力峻猛;醋温莪术长于破血逐瘀且使药性缓和。后者临床应用更为广泛。本课题在文献检索和初步试验的基础上结合数理统计学方法科学安排实验,确定了醋温莪术挥发油、姜黄素和多糖等三大类化学成分的最佳提取工艺:即①采用水蒸气蒸馏法提取挥发油的最佳条件为药材粒度为过20目筛,浸泡时间为10小时,提取时间为8小时;②乙醇回流法提取姜黄素类化学成分的最佳条件为乙醇浓度80%,提取时间1小时,提取次数3次;水提醇沉法提取多糖类化合物的最佳条件为加水量20倍,每次煎煮时间1小时,煎煮3次。分别对比研究了醋温莪术与生温莪术挥发油类、姜黄素类和多糖类化学成分。结果表明醋温莪术挥发油总量与生温莪术比较有所下降,但二者挥发油中β-蒎烯、β-榄香烯、吉马酮、邻苯二甲酸二乙酯、莪术醇等五种化合物含量差异较大,五种化合物峰面积总和分别占醋温莪术挥发性成分总峰面积的85.20%,生温莪术挥发性成分总峰面积的43.68%。其中醋温莪术挥发油中抗癌活性成分β-榄香烯含量由生品挥发油中的1.32%上升至33.88%;定香剂邻苯二甲酸二乙酯含量由1.76%上升至26.13%;多糖类化学成分与生品相比略有下降。揭示了醋温莪术抗癌、抗肿瘤作用显著增强的物质基础。采用DPPH自由基清除法综合比较了醋温莪术中挥发油、姜黄素和多糖的抗氧化活性。结果表明这三类化学成分均具有不同程度的抗氧化能力。其抗氧化能力强弱顺序为姜黄素>挥发油>多糖。建立了醋温莪术炮制技术规范和质量标准,为中药材饮片的规范生产和质量控制奠定了基础。本文创新点之一是设计出综合利用温莪术药材资源的可行性方案并确定了方案实施过程中的具体工艺参数,为温莪术药材的综合利用、环境保护和促进地方经济发展奠定了坚实的基础;创新点之二是通过比较研究醋温莪术与生温莪术挥发油、姜黄素、多糖三大类化学成分之间的差异,揭示了醋温莪术抗癌活性增强的物质基础;创新点之三是建立了醋温莪术炮制技术规范和质量标准,填补了这一领域研究的空白。更多还原

【Abstract】 The Curcuma aromatica Salisb is the the dry rhizome of The Curcuma aromatica Salisb (Curcuma wenyujin Y.H.ChenetC.Ling), It can be used to treat abdominal pain due to blood stasis、liver splenomegaly、menopause that caused by ecchymosis and diet agglomeration.The property of the Curcuma aromatica Salis that boiled by vinegar is to alleviate,,and it is used widely..This topic make sure the best extraction process of the naphtha、curcumin and amylose that estracted from the Curcuma processing with vinegar by orthogonal experimental design. We used the method of steam distillation to extract the naphtha,and the best condition is 20 items, the immersion time is 8 hours, the extraction time is 10 hours; The curcumin is estacted with elchohol by circumfluence,the best condition is the ethyl alcohol density 80%, the extraction time 1 hours,and for 3 times;The amylose is extracted by conclusion:alcohol sedimenting technique,the best condition is l water`s volumn 20 items,each time decoction time 1 hour, decoction 3 times..Comparative studied on the chemical composition of the naphtha、curcumin and amylose that extracted from the Curcuma processing with vinegar and the nature Curcuma. the result indicates the Beta - the pinene, Beta - the elemene, germacrone, the phthalic acid diethyl ester in the naphtha of two species Curcuma aredifferent. This five kinds of compound peak area sum total occupies the the Curcuma processing with vinegar volatile constituent total peak area separately 85.20%, lives the warm e technique volatile constituent total peak area 43.68%. the nature Curcuma`s volatile constituent total peak area 43.68%. And the Beta - elemene`s content in the Curcuma processing with vinegar comparaed with the nature Curcuma`s 1.32% rises to 33.88%; the phthalic acid diethyl ester content by 1.76% rises to 26.13%.Simultaneously the resault indicated the curcuma composition approximately of the Curcuma processing with vinegar is two times of the nature Curcuma`s. The amylose composition approximately is a little less than the nature Curcuma`s.The method of the DPPH free radical elimination synthesis to compare thenaphtha、curcumin and amylose composition approximately`s antioxidative activity of the Curcuma processing with vinegar and the nature Curcuma, The result indicated that these three kinds of chemical compositions have the varying degree oxidation resistance ability, its oxidation resistance ability`s order is flavine > volatile oil > polysaccharide.Established Cuzhu Processing Curcuma technical specifications and quality standards, quality control of Chinese herbal medicines and proprietary Chinese medicines slices provide a reliable basis更多还原