2种当归芍药散提取物的镇痛活性与化学成分差异分析

目的:比较当归芍药散水提取物和50%乙醇提取物的镇痛活性与化学成分差异,为其临床合理应用和进一步探讨其物质基础提供依据。方法:采用水回流提取和50%乙醇超声提取方法,制备2种当归芍药散提取物,以醋酸致痛小鼠模型和缩宫素诱导的拟痛经小鼠模型评价二者的镇痛活性;并采用高效液相色谱-二极管阵列检测器(HPLC-DAD)和硫酸-苯酚法分别对2种当归芍药散提取物中的化学成分进行分析归属和总糖含量测定。结果:当归芍药散水提物2.5,10 g·kg-1及醇提物10 g·kg-1可显著或非常显著减少醋酸和缩宫素诱导的小鼠扭体次数,水提物2.5 g·kg-1抑制率高于醇提物2.5 g·kg-1;HPLC-DAD法可检测到当归芍药散提取物的20个主要指纹峰,水提物中来自于芍药的4个成分的色谱峰面积和总多糖含量高于相应的醇提物。结论:当归芍药散水回流提取物的镇痛活性强于50%乙醇超声提取物,与其所含大极性成分和多糖含量有关。

Studies on Difference between Analgesic Effects and Chemical Compositions of Danggui Shaoyao San Extracted by Water and Ethanol

Objective: To compare the analgesic effects and chemical components for two kinds of extracts of Danggui Shaoyao San (DSS) by water and 50% ethanol accordingly,so as to provide some evidence for its clinical use and exploration of its material basis. Method: Two kinds of extracts of DSS were prepared by water reflux and ultrasonic wave-assisted extraction by 50% ethanol respectively,and their analgesic activities were evaluated in acetic acid-induced wringing and oxytocin-induced menorrhalgia in mice.Meanwhile,chemical constituents and total sugar content of two kinds of extracts were analyzed by high-performance liquid chromatography with Diode Array Detector (HPLC-DAD) and phenol-sulfuric acid method,respectively. Result: Water reflux extract of DSS (2.5 g ·kg^-1,10 g ·kg^-1) and ethanol extract of DSS (10 g ·kg^-1) significantly decreased writhing times induced by acetic acid and oxytocin,while the inhibition rate of water extract was higher than that of ethanol extraction of DSS.Meanwhile,about 20 fingerprint peaks were found in ethanol extract of DSS.However,the chromatographic peak area of 4 compounds possibly come from Paenonia lactiflora Pall and total sugar contents in water extract of DSS were higher than that of ethanol extract. Conclusion: The analgesic effect of water reflux extraction of DSS was better than that of ultrasonic wave-assisted extraction by 50% ethanol,which might be partly due to the higher contents of the polar compositions and polysaccharides.