牵牛子化学拆分组分的性味药理学评价及药味归属研究
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基金项目:国家重点基础研究发展计划“973计划”资助项目(编号:2013CB531801);中国博士后科学基金面上资助项目(编号:2015M581373)


Evaluation on the Property and Flavor Pharmacology of Chemical Split Fractions from Semen Pharbitidis and Study on Its Flavor Ascription
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    目的:依据牵牛子的性味临床主要功效与主治建立相应的性味药理学评价体系,对牵牛子化学拆分组分开展中药性味药理学研究,探索牵牛子的不同药味与不同化学拆分组分间的相关性,确定各化学拆分组分药味的归属,阐明牵牛子药味物质基础,并为验证“中药一味一性,一药X味Y性(Y≤X)”的中药性味理论新假说的客观性提供依据。方法:基于中药性(气)味科学内涵的新假说,采用与牵牛子性味功效相关的利尿、化痰、泻下通便、兴奋子宫、抗炎、免疫作用等复合药理学指标作为牵牛子性味药理学评价系统,对牵牛子性味拆分组分的生物学效应进行研究。探索牵牛子的不同药味与不同化学拆分组分间的相关性。根据药理学研究结果,采用文献研究,结合聚类分析,分别从传统中医药学研究方法和现代科学的角度对牵牛子拆分组分进行药味归属,阐明中药药味物质基础。结果:实验结果表明,牵牛子多糖组分、脂肪油组分具有明显增加尿量、化痰、增加大肠推进率作用,其中多糖组分作用极为显著。酚酸组分、树脂苷组分具有促进胃排空、增加小肠推进率、抗炎、免疫增强、兴奋子宫作用,其中酚酸组分大多作用极为明显。聚类分析结果表明,聚成2类进行分析,多糖组分、脂肪油组分为一类,主要与利尿、增加大鼠大肠推进率、化痰有关;酚酸组分、树脂苷组分为一类,主要对增加胃排空率、增加小肠推进率、抗炎、增强免疫、兴奋子宫有关。结论:分别从传统中医药学和现代科学的角度,对牵牛子的拆分组分进行了性味归属:牵牛子不是单药味中药,而是具有苦味和辛味的复合药味中药;牵牛子的苦味、辛味是可拆分的;牵牛子的利尿、增加大肠推进率、化痰作用可能是其苦味的功能体现,其物质基础是多糖组分、脂肪油组分;促进胃、小肠蠕动、抗炎、免疫增强作用、兴奋子宫的作用可能是其辛味的功能体现,其物质基础为酚酸组分、树脂苷组分。

    Abstract:

    On the basis of the property and flavor(PF)and major clinical effectiveness and functions of Semen Pharbitidis(SP),the corresponding effectiveness evaluation system on the PF pharmacology was established,to carry out the work on the PF pharmacology for chemical split fractions(CSFs)from SP,to find out the correlation between the different flavors and different CSFs,to pinpoint the flavor ascription of the each CSF,and to clarify the flavor material basis of SP.The above work will provide the scientific evidence for the verification of the new assumption on the theory of property and flavor of traditional Chinese medicine(TCMPF theory),namely ‘one herbal contains X flavors and Y properties(Y≤X)’.Methods:Based on the above new TCMPF theory,the composite pharmacology indexes including diuretic,expectorant,laxative and purgative,anti-inflammatory,immune and uterus stimulant effects were taken as a PF pharmacology evaluation system,to study the biological effects of CSFs from SP and find out the correlation between the different flavors and different CSFs.According to the results of the pharmacological study,literature search and cluster-analysis,the flavor ascription of the each CSF from SP was pinpointed from the perspectives of traditional medicine and modern science,respectively,so that the flavor material basis of SP was clarified.Results:The experimental results indicated that the two polysaccharides and fatty oils from SP possessed obviously urine output increasing,expectorant and large intestine peristaltic rate increasing effects,where polysaccharides presented the very significant effects; the other two CSFs phenolic acids and resin glycosides possessed obvious gastric emptying promoting,small intestine peristaltic rate increasing,anti-inflammatory,immune-enhancing and uterus stimulant effects,where phenolic acids presented the very significant effects mostly.The result of cluster analysis suggested that when the four CSFs were divided into two classes,polysaccharides and fatty oils were gathered into one class,mainly contributing to SPs diuresis,expectorant and large intestine peristaltic rate increasing effects; phenolic acids and resin glycosides were gathered into the other class,mainly contributing to SPs gastric emptying promoting,small intestine peristaltic rate increasing,anti-inflammatory,immune-enhancing and uterus stimulant effects.Conclusion:From the two perspectives of traditional medicine and modern science,respectively,the flavor ascription of the each CSF from SP was pinpointed that the bitter flavor and the pungent flavor could be splittable; SPs urine output increasing,expectorant,and large intestine peristaltic rate increasing effects may be based on its bitter flavor,the material foundation of which would be polysaccharides and fatty oils; SPs gastric emptying promoting,small intestine peristaltic rate increasing,anti-inflammatory,immune-enhancing,and uterus stimulant effects may be based on its pungent flavor,the material foundation of which would be phenolic acids and resin glycosides.

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孙延平,王艳宏,杨炳友,葛广波,杨凌,王秋红,匡海学.牵牛子化学拆分组分的性味药理学评价及药味归属研究[J].世界中医药,2015,10(12).

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  • 在线发布日期: 2015-12-31
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