苍术麸炒前后非挥发性提取部位HPLC分析

目的：通过分析苍术麸炒前后非挥发性提取部位整体化学成分的分布与变化,为麸炒苍术炮制机制研究做基础。方法：采用蒸馏法提尽苍术和麸炒苍术挥发油,所得水液用不同极性溶剂萃取,所剩水液用大孔树脂层析,制得不同部位样品,运用HPLC法分析所有样品。色谱条件：梯度程序,流速：0.8ml·min^-1,柱温25℃,进样量：10μl,ELSD：气流量：1.6L·min^-1,温度50℃。结果：分析各萃取部位HPLC谱图,发现麸炒苍术较生苍术各化学成分的含量有不同程度降低。结论：采用HPLC-ELSD法可以较好的反映苍术麸炒炮制前后非挥发性提取部位整体化学成分的分布与变化。方法简便,结果稳定。     

HPLC测定不同产地香附及醋炙香附中木犀草素的含量

目的:对不同产地香附及醋炙香附中木犀草素的含量进行测定。方法:采用高效液相色谱法,使用C18柱,以甲醇-0.2%磷酸水溶液(55∶45)为流动相,柱温30℃,流速1.0 mL.min-1,检测波长350 nm。结果:木犀草素在0.040 8～0.367 2μg线性关系良好,r=0.999 4。8个产地香附中木犀草素的含量以泰安产的最高,达57.35μg·g-1,除云南产的较低(17.82μg·g-1)外,其余产地均在22.00μg·g-1以上。香附炮制后木犀草素含量有不同程度的升高。结论:建立了HPLC测定香附及炮制品中木犀草素含量的测定方法,并探讨了香附醋炙前后木犀草素含量的变化,为探讨香附醋炙的科学内涵提供了一定参考。     

化浊解毒消溃煎治疗消化性溃疡的临床研究

目的：观察化浊解毒消溃煎治疗消化性溃疡（peptic ulcer,PU）浊毒内蕴证的临床疗效。方法：将符合纳入标准的病例80例,随机分为治疗组和对照组,治疗组服用化浊解毒消溃煎,对照组服用盐酸雷尼替丁胶囊,两组均服药42 d。观察治疗前后主要症状改善情况及胃镜、幽门螺杆菌（helicobacter pylori,HP）变化情况。结果：①临床症状疗效比较：治疗后治疗组临床症状有效率87.5%,对照组75.0%,两组有效率比较,治疗组优于对照组（P〈0.05）。②治疗前后主要症状积分比较：治疗组和对照组各症状均比治疗前有改善（P〈0.05）;治疗组与对照组症状改善比较,差异有统计学意义（P〈0.05）。③胃镜疗效比较：治疗后治疗组胃镜有效率95%,对照组胃镜有效率72.5%;两组胃镜有效率比较,差异有统计学意义（P〈0.05）,治疗组优于对照组。④对HP影响的比较：治疗组治疗前HP阳性31例,治疗后HP阳性8例,清除率74.2%;对照组治疗前HP阳性30例,治疗后HP阳性16例,清除率46.7%;两组清除率比较,差异有统计学意义（P〈0.05）。⑤复发率比较：治疗组复发率为9.5%,对照组为38.9%,两组复发率比较,差异有统计学意义（P〈0.05）。⑥安全性评估：治疗前后两组患者血、尿、便常规,心电图、肝肾功能均无明显变化,提示两组药物均无明显毒副作用。结论：化浊解毒消溃煎能改善消化性溃疡浊毒内蕴证的临床症状,抑刹HP,提高溃疡愈合质量,降低复发率,其疗效作用优于雷尼替丁胶囊组。     

辅料麦麸质量标准研究

目的:规范辅料麦麸质量标准。方法:直观描述麦麸外观性状,按药典方法测定麦麸中水分、总灰分、酸不溶性灰分含量,紫外分光光度法测定总黄酮的含量,古蔡氏法检测砷盐,硫代乙酰胺法检测重金属盐。结果:各产地麦麸片状大小、颜色及面粉含量略有差异,总体外观性状差别不大。天津产地麦麸含水量、总灰分及酸不溶性灰分含量最高。辽宁产地麦麸总黄酮含量最高。砷盐含量均小于2ppm。重金属含量均低于10ppm。结论:辅料麦麸含水量应低于13.84%,总灰分含量低于3.16%,酸不溶性灰分含量低于0.52%。总黄酮含量不低于0.31%。砷盐和重金属盐含量符合限量标准,作为炮制辅料应采用粗粉。     

健胃合剂质量控制方法研究

目的 建立健胃合剂质量控制的方法。方法 采用薄层色谱法对甘草、黄连和麸炒枳壳进行定性鉴别;采用HPLC测定柚皮苷含量。色谱柱为Diamonsil C₁₈（250 mm×4.6 mm,5 μm）,流动相为甲醇-0.2%磷酸（40：60）,检测波长为283 nm,流速为1.0 mL·min^-1,柱温为30℃,进样量为5 μL。结果 建立的薄层色谱法样品斑点清晰,分离度好。含量测定结果显示,柚皮苷在0.005 33~0.085 23 mg·mL^-1内线性关系良好,平均回收率为99.42%,RSD为0.76%。结论 该方法准确可靠,专属性好,可以用于健胃合剂的质量控制。     

北京特色炮制饮片炒白扁豆仁质量标准研究

目的:建立北京特色炮制饮片炒白扁豆仁的质量标准。方法:采用直观法描述炒白扁豆仁性状;薄层色谱(thin loyer chromatography,TLC)薄层鉴别法进行鉴别;根据《中华人民共和国药典》2020年版方法测定炒白扁豆仁杂质、水分、总灰分、酸不溶性灰分、浸出物、二氧化硫残留量。结果:炒白扁豆仁性状为2枚子叶多分离,完整者呈扁椭圆形或扁卵圆形,表面微黄色至橙黄色,或偶见焦斑,具轻微独特焦豆香气;TLC薄层鉴别中炒白扁豆仁在与派可林酸对照品相应位置上,显相同颜色的斑点,且斑点清晰;同时检测出水分不得超过11.0%,总灰分不得超过5%,酸不溶性灰分不得超过1%,30%乙醇浸出物不少于15%。初步拟定了炒白扁豆仁的质量标准。结论:该标准可为北京特色炮制饮片炒白扁豆仁的质量控制提供参考依据。     

Biochemical limitations of Bacillus thuringiensis based biopesticides production in a wheat bran culture medium

Bacillus thuringiensis, a gram-positive sporulating bacteria found in the environment, produces, during its sporulation phase, crystals responsible for its insecticidal activity, constituted of an assembly of pore-forming δ-endotoxins. This has led to its use as a biopesticide, an eco-friendly alternative to harmful chemical pesticides. To minimize production cost, one endemic Bacillus thuringiensis sv. kurstaki (Btk) strain Lip, isolated from Lebanese soil, was cultivated in a wheat bran (WB) based medium (IPM-4-Citrus project EC n° 734921). With the aim of studying the biochemical limitations of Btk biopesticide production in a wheat bran based medium, the WB was sieved into different granulometries, heat treated, inoculated with Btk Lip at flask scale, then filtered and separated into an insoluble and a permeate fractions. Several biochemical analyses, ie. bio performances, starch, elemental composition, total nitrogen and ashes, were then conducted on both fractions before and after culture. On a morphological level, two populations were distinguished, the fine starch granules and the coarse lignocellulosic particles. The biochemical analyses showed that both the raw and sieved WB have a similar proteins content (0.115 g/gdm WB), water content (0.116 g/gdm WB) and elemental composition (carbon: 45%, oxygen: 37%, nitrogen: 3%, hydrogen: 6%, ashes: 5%). The starch content was 17%, 14% and 34% and the fermentable fraction was estimated to 32.1%, 36.1% and 51.1% respectively for classes 2, 3 and 4. Both the elemental composition and Kjeldahl analyses showed that the nitrogen is the limiting nutrient of the culture.     

色空间法结合化学计量学研究麦麸含水量、粒径及其用量对麸炒山药外观颜色的影响

目的 以色空间法结合化学计量学研究麦麸对麸炒山药外观颜色的影响，为中药炮制辅料麦麸质量标准的制定和麸炒炮制工艺的优选提供依据。方法 以不同含水量（ω）、不同粒径（Φ）的麦麸为辅料以及加入不同用量（n）的麦麸，分别制备麸炒山药。采用色差仪测定麸炒山药外观色度值L^*、a^*、b^*及总色度值E_ab^*［L^*为亮度，a^*为红绿色度值，b^*为黄蓝色度值，E_ab^*=（L^*2＋a^*2＋b^*2）^1/2］，采用SIMCA 14.1和SPSS statistics 26对麸炒山药外观色度值进行数据分析。结果 麦麸含水量主要影响麸炒山药外观色度值a^*，含水量越大，a^*值越小；麦麸粒径主要影响麸炒山药外观色度值L^*，粒径越细，L^*值越分散；麦麸用量则主要影响麸炒山药外观色度值a^*、b^*，每100 g山药用麦麸5～20 g，麦麸用量越大，a^*、b^*值越大。合适规格麦麸炮制的麸炒山药外观色度值及总色度值范围分别为81.09≤E_ab^*<90.12。基于色度值的麦麸规格参数非标准化典则判别函数式分别为ω=0.688 L^*＋1.264 a^*－0.872 b^*－18.113，Φ=0.058 L^*＋0.049 a^*－3.696，n=0.346 L^*＋0.867 a^*－24.666。结论 麦麸含水量<25%，粒径10～50目，每100 g山药饮片用麦麸10～15 g，炮制出的麸炒山药饮片符合《中国药典》2020年版性状要求。过于潮湿、粒径过细及麦麸用量过大或过小均难以满足麸炒山药的外观颜色要求。     

Nanoencapsulation of rice bran oil increases its protective effects against UVB radiation-induced skin injury in mice

Excessive UV-B radiation by sunlight produces inflammatory and oxidative damage of skin, which can lead to sunburn, photoaging, and cancer. This study evaluated whether nanoencapsulation improves the protective effects of rice bran oil against UVB radiation-induced skin damage in mice. Lipid-core nanocapsules containing rice bran oil were prepared, and had mean size around 200 nm, negative zeta potential (∼−9 mV), and low polydispersity index (<0.20). In order to allow application on the skin, a hydrogel containing the nanoencapsulated rice bran oil was prepared. This formulation was able to prevent ear edema induced by UVB irradiation by 60 ± 9%, when compared with a hydrogel containing LNC prepared with a mixture of medium chain triglycerides instead of rice bran oil. Protein carbonylation levels (biomarker of oxidative stress) and NF-κB nuclear translocation (biomarker of pro-inflammatory and carcinogenesis response) were reduced (81% and 87%, respectively) in animals treated with the hydrogel containing the nanoencapsulated rice bran oil. These in vivo results demonstrate the beneficial effects of nanoencapsulation to improve the protective properties of rice bran oil on skin damage caused by UVB exposure.