基于体内外化学物质和药效变化的相关性探讨黄精酒蒸增效机理

酒蒸黄精可增强其补气养阴作用，但其炮制机理尚未阐明。现有的黄精酒蒸机理认为多糖是药效成分。我们前期研究发现黄精中还有多种非糖类成分在酒蒸后含量上升或下降，故黄精酒蒸机理研究还需从以下方面完善：(1)黄精酒蒸后补气养阴作用增强原因除了还原糖含量上升外，皂苷、黄酮等成分的变化也是因素之一。(2)也可能是某些成分在酒蒸作用下发生了包括Millard反应在内的一些化学反应导致质变或量变，并伴有酒蒸后体内代谢产物发生变化而实现的。拟开展工作如下：(1)通过动物实验（整体、器官和分子水平）对黄精酒蒸前后补气养阴作用进行比较研究；(2)采用谱效分析等手段探讨酒黄精药效物质与效应的相关性，通过UPLC-Q-TOF-MS辨识补气养阴物质基础；(3)酒蒸后饮片中含量升高和体内吸收增加的单体的药效学研究。从体内外化学成分差异与药效变化相关性角度揭示黄精酒蒸增效的机理，为黄精质量控制、炮制工艺规范化提供科学依据。

Wine steamed Polygonati Rhizoma can enhance invigorating Qi and nourishing Yin effect, but the processing mechanism has not been clarified. The existing steamed mechanism of Polygonati Rhizoma considers that polysaccharide is its medicinal ingredient. Our previous studies found that there are a variety of non-sugar components whose contents go up or down after steamed in Polygonati Rhizoma, therefore, the mechanism study of wine steamed Polygonati Rhizoma needs to be improved from the following aspects: (1) the invigorating Qi and nourishing Yin effect of wine steamed Polygonati Rhizoma is enhanced because the increase of reducing sugar content, also the change of saponins, flavonoids and other components is one of the factors. (2) it could also be some ingredients occur a number of chemical reactions under the action of wine steaming, including the Millard reaction, which result in qualitative or quantitative changes, and accompanied the changes of the metabolites in body after wine steamed. The proposed research work is as follows: (1) the invigorating Qi and nourishing Yin effects of Polygonati Rhizoma before and after steaming are studied by animal experiment (whole body, organ and molecular level); (2) spectral and effect analysis is used to study the correlation between the pharmacodynamic substances and the effect of wined Polygonati Rhizoma, identificate the material basis of invigorating Qi and nourishing Yin by UPLC-Q-TOF-MS; (3) the pharmacodynamics study of monomer compounds with increased content in decoction pieces and increased absorption in vivo after steamed. Thus from the correlation between the change of chemical constituents in vitro and in vivo and the change of pharmacologic action, to reveal the mechanism of synergistic effect of wine steamed Polygonati Rhizoma, provide scientific basis for the quality control of Polygonati Rhizoma, the standardization of processing technology.