吴茱萸不同部位化学成分及药理活性比较研究
投稿时间:2024-09-25  修订日期:2024-10-29   点此下载全文
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作者中文名作者英文名单位中文名单位英文名E-Mail
田莹莹 TIAN Yingying 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 782281366@qq.com 
吴先昊 WU Xianhao 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 421292068@qq.com 
曾慧婷 ZENG Huiting 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 1241491691@qq.com 
张媛媛 ZHANG Yuanyuan 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 1261115822@qq.com 
陈超 CHEN Chao 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 245738171@qq.com 
艾胜 AI Sheng 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 479522344@qq.com 
虞金宝 YU Jinbao 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 543349695@qq.com 
李晶* LI jing 江西省中医药研究院 Jiangxi Provincial Institute of Traditional Chinese Medicine 4780907@qq.com 
基金项目:基于Apelin和转运体途径探讨去子江车前抗利尿作用的效应机制
中文摘要:目的:研究吴茱萸不同部位的化学成分含量、体外抗氧化活性及挥发油的抑菌活性,为充分利用吴茱萸资源提供理论依据。方法:采用超高效液相色谱法测定吴茱萸不同部位(果实、枝、叶)的10个化学成分含量,采用水蒸气蒸馏法提取吴茱萸果实及吴茱萸叶的挥发油;分别利用DPPH清除法和载体浸泡定量抑菌试验评价吴茱萸不同部位(果实、枝、叶)的抗氧化活性及吴茱萸不同部位(果实、叶)挥发油的抑菌活性。结果:吴茱萸叶中含有丰富的酚酸类、黄酮类及生物碱类成分,其中绿原酸含量高达4.1 mg·g-1,与吴茱萸果实相当,而金丝桃苷含量高达8.8 mg·g-1,远高于吴茱萸果实;吴茱萸叶对DPPH自由基的清除能力亦与果实相当,挥发油对金黄色葡萄球菌、大肠杆菌及白色念珠菌均具有较强的抑制作用。吴茱萸枝所含化学成分的种类和含量均较少,DPPH自由基的清除能力远低于吴茱萸果实和叶。结论:本文初步探索了吴茱萸非药用部位的化学成分及体外药理活性,发现吴茱萸叶含有丰富的活性成分,并具有较强的体外抗氧化能力和抑菌作用,可为吴茱萸资源的综合利用研究提供参考依据。
中文关键词:吴茱萸  非药用部位  抗氧化  抑菌
 
Comparative study on the chemical constituents and pharmacological activities of different parts of Evodia officinalis
Abstract:Objective: The content of chemical components, antioxidant activity in vitro and antibacterial activity of volatile oil in different parts of Euodiae fructus were studied, so as to provide a theoretical basis for making full use of Evodia resources. Methods: Ultra-performance liquid chromatography (UPLC) was used to determine the contents of 10 chemical components in different parts (fruits, branches and leaves) of Evodia officinalis, and the volatile oil of Evodia fruit and leaves was extracted by steam distillation. The antioxidant activity of different parts (fruits, branches and leaves) of Evodia officinalis and the antibacterial activity of volatile oil in different parts (fruits and leaves) of Evodia officinalis were evaluated by DPPH removal method and carrier immersion quantitative antibacterial test. Results: Evodia leaves contained more phenolic acids, flavonoids and alkaloids, among which the chlorogenic acid content was as high as 4.1 mg·g-1, which was comparable to that of Euodiae fructus, and the hypericin content was as high as 8.8 mg·g-1, which was much higher than that of Euodiae fructus. The scavenging ability of Evodia leaves on DPPH free radicals was also comparable to that of fruits, and the volatile oil had strong inhibitory effects on Staphylococcus aureus, Escherichia coli and Candida albicans. The types and contents of chemical components contained in Evodia officinalis branches were relatively small, and the scavenging ability of DPPH free radicals was much lower than that of Evodia officinalis fruits and leaves.. Conclusion: In this paper, the chemical composition and in vitro pharmacological activity of the non-medicinal parts of Evodia officinalis were preliminarily explored, and it was found that the leaves of Evodia officinalis were rich in active ingredients, and had strong antioxidant capacity and antibacterial effect in vitro, which could provide a reference for the comprehensive utilization of Evodia resources.
keywords:Evodia officinalis  non-medicinal parts  antioxidant  antibacterial
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