Study of organic acids in Schisandrae Chinensis Fructus after vinegar processing.
Study of organic acids in Schisandrae Chinensis Fructus after vinegar processing.
复制标题
五味子醋制后有机酸的研究
DOI：
10.1002/jssc.201601447
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发表时间：
2017-08
影响因子：
3.1
通讯作者：
Yin W
中科院分区：
文献类型：
--
作者：
Yin F;Dai H;Li L;Lu T;Li W;Cai B;Yin W
五味子的成熟果实具有独特的中药药用价值。通常在醋蒸后使用。醋蒸将五味子的颜色由红色变为黑色，增强其酸性和收敛特性。木脂素是这种草本植物中研究得很好的成分。然而，五味子在中医理论上是酸性的，食醋加工是否会改变其有机酸成分在很大程度上尚不清楚。本研究采用甲酯化法制备了该药材中的有机酸，并用气相色谱-质谱法对其进行了进一步分析。共鉴定出39种有机酸化合物。有趣的是，五味子醋加工后的乙酰丙酸含量比未加工的显著增加。药理实验证明，乙酰丙酸对离体肠的收缩有抑制作用，对过度的小肠推进功能亢进有抑制作用。此外，醋制五味子提取物对小鼠小肠推进功能亢进的抑制作用强于生五味子提取物。综上所述，本研究为五味子在食醋加工中的作用提供了新的见解。
The ripened fruit of Schisandrae Chinensis Fructus has unique medical properties in Chinese medicine. It is commonly used after vinegar steaming. Vinegar steaming changes the color of Schisandrae Chinensis Fructus from red to black and enhances its acidic and astringent properties. Lignans are the well-investigated components in this herb. However, Schisandrae Chinensis Fructus is acidic in the theory of Chinese medicine, and whether vinegar processing changes its organic acid components remains largely unknown. In this study, the organic acids in this herb were derived by the method of methyl esterification, and further analyzed by gas chromatography with mass spectrometry. A total of 39 organic acid compounds were identified. Interestingly, Schisandrae Chinensis Fructus after vinegar processing showed a significant increase in the content of levulinic acid as compared to the unprocessed ones. Pharmacological experiments demonstrated that levulinic acid inhibited the contractility of isolated intestine and had an inhibitory effect on the excessive hyperfunction of small intestinal propulsion. Moreover, the extracts of vinegar-processed Schisandrae Chinensis Fructus had a stronger inhibitory on the excessive hyperfunction of small intestinal propulsion than that of unprocessed ones. Taken together, this study offers novel insight into the effect of Schisandrae Chinensis Fructus after vinegar processing.
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