市售炮制辅料醋中5-羟甲基糠醛含量的比较

目的 比较不同品种市售炮制辅料醋中5-羟甲基糠醛的含量。方法 采用高效液相色谱法测定5-羟甲基糠醛的含量,色谱条件为流动相甲醇-0.05%磷酸（8:92）,流速1.0 mL·min^-1,检测波长284 nm,进样量20 mL。结果 3批白醋中未检测到5-羟甲基糠醛,以黑糯米、小米等优质粮食为原料酿造的米醋中5-羟甲基糠醛含量相对较高,天立老醋、水塔老陈醋和恒顺镇江陈醋等有陈酿工艺的米醋中5-羟甲基糠醛含量高。结论 5-羟甲基糠醛含量的高低反映了米醋质量的优劣,5-羟甲基糠醛可作为米醋的质量控制指标。     

中药醋炙增效减毒机理的现代研究进展

醋炙法多用于具有疏肝解郁、散瘀止痛、攻下逐水功效的中药。醋炙可引药入肝,增强疏肝解郁、散瘀止痛中药的作用,降低峻下逐水中药的毒性。本文在查阅大量文献的基础上,从化学、药理和毒理角度对醋炙增效减毒的机理进行总结论述,为醋炙中药的临床合理应用提供参考。     

食醋保留灌肠联合东莨菪碱治疗肝性脑病的研究

目的 分析食醋保留灌肠联合东莨菪碱治疗肝性脑病患者的临床疗效.方法 选择在本院接受住院治疗的肝性脑病患者作为研究对象,分别接受单纯东莨菪碱（对照组）及食醋保留灌肠联合东莨菪碱治疗（观察组）,比较两组治疗效果及血氨、MDA、SOD水平差异.结果 观察组患者治疗有效率（94.9％）明显高于对照组;血氨水平[（211.4±32.2）μmol/L]、MDA水平[（4.4±0.8）μmol/L]明显低于对照组,SOD水平[（47.3±8.6） U/mg]明显高于对照组（P＜0.05）.结论 食醋保留灌肠联合东莨菪碱可以有效提高肝性脑病患者的治疗效果,降低血氨水平.     

HPLC法测定中药炮制辅料醋中酸性成分的含量

目的：对炮制辅料醋中总酸和乳酸含量进行测定，建立乳酸含量的测定方法。方法：采用酸碱滴定法测定15种醋的总酸的含量。采用树脂基高效液相色谱柱对15种醋的乳酸含量进行HPLC色谱法测定。结果：测定15种醋中的总酸含量范围是35．60-55．58mg/mL，乳酸的含量范围是2．48-23．40mg/mL。其中“恒顺镇江香醋”的总酸含量最高，“山西陈世家老陈醋（三年酿）”的乳酸含量最高。结论：较以往的测乳酸前需将乳酸前处理相比较，本实验的树脂基高效液相色谱柱测定的乳酸含量的方法，重复性好，方便操作，可以作为测定乳酸含量的方法；也为优选炮制辅料醋提供了一定的参考依据。     

食用醋或酱油对旋毛虫肌幼虫感染性和生殖力的影响

目的观察食用醋或酱油对旋毛虫肌幼虫感染性和生殖力的影响。方法140只雄性昆明小鼠随机均分为14组,分别喂饲经食用醋(总酸浓度4.5%,pH3.05)、食用酱油(含19.3%NaCl)和生理盐水浸泡不同时间的含有300条旋毛虫肌幼虫的小鼠肌肉(重约0.02g),于喂饲后第7天和第42天每组各剖杀5只小鼠,分别观察肠道成虫、肌幼虫的数量和生殖力指数(RCI)。结果小鼠喂饲经食用醋处理3、6、12和24h的旋毛虫肌幼虫后,其肠道成虫数分别为77、41、0和0条,RCI分别为52.48、18.45、0和0,均显著低于生理盐水对照组肠道成虫数(分别为121、121、116和101条)和RCI(分别为159.10、124.56、73.63和42.17)(P0.05)。小鼠喂饲经食用酱油处理12、24、36和48h的旋毛虫肌幼虫后,肠道成虫数(分别为79、39、3和0条)和RCI(分别为48.75、20.80、1.87和0)亦均明显低于对照组(116、101、95和89条,73.63、42.17、21.53和4.13)(P0.05)。感染小鼠的肠道成虫数和RCI均随醋或酱油处理时间的延长而降低(P0.05)。结论含旋毛虫肌幼虫的肌肉经食用醋或酱油处理后,肌幼虫的感染力和生殖力均明显下降。     

肾骨软胶囊中牡蛎的醋提工艺研究

目的：优选肾骨软胶囊中牡蛎的醋提工艺。方法：以钙含量为指标,以食用醋量、浸提时间、浸提次数、浸提温度为考察因素,采用正交试验筛选肾骨软胶囊中牡蛎的最佳醋提工艺。对制备的肾骨软胶囊进行质量检查。结果：最佳浸提工艺为食用醋于80℃浸提3次,第1次加10倍量醋浸提24h,第2、3次均加8倍量浸提12h。在此工艺下制得的肾骨软胶囊的崩解度、装量差异均达到2010年版《中国药典》要求,平均钙含量为110.9mg/粒。结论：优选的工艺稳定、可行,可作为肾骨软胶囊的醋提工艺。     

食用醋酸对餐后血糖影响的Meta分析

目的采用Meta分析方法定量评价膳食醋酸的摄入对受试者餐后血糖指数的影响。方法首先以vinegar、aceticacids和glycemia等为关键词,从Medline、EMBASE和Cochrane图书馆3个数据库中搜索相关文献,并提取相关数据,然后采用软件ReviewManager系统评价膳食醋酸的摄入对餐后血糖指数的影响。结果Meta分析表明膳食中添加醋可以显著降低受试者的血糖指数（加权均数差：-28．36,95％置信区间：-43．57～-13．15,P=0．0003）。倒漏斗图检验显示本研究存在偏倚的可能性较小。敏感性分析显示本研究结果的可靠性较高。结论膳食中添加膳食醋酸可以显著降低受试者的餐后血糖指数。     

Effect of Dietary Acetic Acid Supplementation on Plasma Glucose,Lipid Profiles,and Body Mass Index in Human Adults: A Systematic Review and Meta-analysis

BackgroundAcetic acid is a short-chain fatty acid that has demonstrated biomedical potential as a dietary therapeutic agent for the management of chronic and metabolic illness comorbidities. In human beings, its consumption may improve glucose regulation and insulin sensitivity in individuals with cardiometabolic conditions and type 2 diabetes mellitus. Published clinical trial evidence evaluating its sustained supplementation effects on metabolic outcomes is inconsistent.ObjectiveThis systematic review and meta-analysis summarized available evidence on potential therapeutic effects of dietary acetic acid supplementation via consumption of acetic acid–rich beverages and food sources on metabolic and anthropometric outcomes.MethodsA systematic search was conducted in Medline, Scopus, EMBASE, CINAHL Plus, and Web of Science from database inception until October 2020. Randomized controlled trials conducted in adults evaluating the effect of dietary acetic acid supplementation for a minimum of 1 week were included. Meta-analyses were performed using a random-effects model on fasting blood glucose (FBG), triacylglycerol (TAG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), glycated hemoglobin (HbA1c), body mass index (BMI), and body fat percentage. Statistical heterogeneity was assessed by calculation of Q and I² statistics, and publication bias was assessed by calculation of Egger’s regression asymmetry and Begg’s test.ResultsSixteen studies were included, involving 910 participants who consumed between 750 and 3600 mg acetic acid daily in interventions lasting an average of 8 weeks. Dietary acetic acid supplementation resulted in significant reductions in TAG concentrations in overweight and obese but otherwise healthy individuals (mean difference [MD] = −20.51 mg/dL [95% confidence intervals = −32.98, −8.04], P = .001) and people with type 2 diabetes (MD = −7.37 mg/dL [−10.15, −4.59], P < .001). Additionally, acetic acid supplementation significantly reduced FBG levels (MD = −35.73 mg/dL [−63.79, −7.67], P = .01) in subjects with type 2 diabetes compared with placebo and low-dose comparators. No other changes were seen for other metabolic or anthropometric outcomes assessed. Five of the 16 studies did not specify the dose of acetic acid delivered, and no studies measured blood acetate concentrations. Only one study controlled for background acetic acid-rich food consumption during intervention periods. Most studies had an unclear or high risk of bias.ConclusionSupplementation with dietary acetic acid is well tolerated, has no adverse side effects, and has clinical potential to reduce plasma TAG and FBG concentrations in individuals with type 2 diabetes, and to reduce TAG levels in people who are overweight or obese. No significant effects of dietary acetic acid consumption were seen on HbA1c, HDL, or anthropometric markers. High-quality, longer-term studies in larger cohorts are required to confirm whether dietary acetic acid can act as an adjuvant therapeutic agent in metabolic comorbidities management.     

两种大鼠脾胃虚寒模型制备方法的比较研究

目的 对两种脾胃虚寒模型制备方法进行对比分析，为相关的研究提供参考。方法 参照文献介绍的方法，分别用冰氢氧化钠(NaOH)与冰食醋给大鼠灌胃，记录动物体重、进食量与饮水量，末次给药后检测动物胃排空与胃肠推进，取血、胃黏膜测胃肠激素与氧自由基含量。结果 食醋法造模动物体重增长缓慢、进食量、饮水量减少趋势，胃排空与小肠推进率明显降低，胃组织氧自由基损伤程度比正常动物明显增高，血与胃中胃动素含量下降，胃泌素下降不明显；氢氧化钠法造模后，动物体重、进食量和饮水量较正常对照组明显下降，但停止造模后迅速恢复；血中SOD活性及血与胃中胃动素含量下降，对其他指标的影响不明显。结论 食醋法造模所制备的脾胃虚寒模型较稳定，并与中医证候更接近。     

五味子醋制前后降血糖作用比较研究

目的对五味子醋制前后降血糖作用进行比较。方法SPF级大鼠,腹腔注射链脲佐菌素（STZ）致大鼠高血糖模型,造模成功后随机分为模型对照组、阿卡波糖组、生五味子组和醋五味子组,另取未造模大鼠作为空白对照组,每组10只。各组均灌胃给予相应药液,分别在7天、14天以血糖仪测定各组大鼠血糖值,比较五味子、醋五味子降血糖作用。结果生五味子组、醋五味子组大鼠的血糖值,分别在给药7天、14天时降低最为明显,大鼠血糖值接近空白对照组。结论生五味子、醋五味子均表现出明显的降血糖作用,但作用趋势存在显著差异。