菊花炒制前后化学成分变化及对CCl4所致小鼠急性肝损伤的影响

从菊花炒制前后化学成分变化及其对保肝药效影响来揭示菊花炮制机制。采用UPLC-Q-TOF-MS和超高效液相色谱对菊花炒制前后化学成分进行定性定量研究,借助Progenesis QI,SPSS软件进行主成分分析(PCA),偏最小二乘法判别分析(PLS-DA)、变量重要性投影(VIP)分析和t检验,寻找显著变化的差异性成分。再结合药效学实验研究生、炒菊花对CCl4所致的小鼠急性肝损伤的保护作用。根据质谱数据分析鉴定出生、炒菊花中共28个化学成分,主要包括黄酮类与有机酸类成分,其中木犀草素、芹菜素和木犀草苷等13个成分炒制后显著升高,绿原酸、木犀草素-7-O-葡萄糖醛酸苷和芹菜素-7-O-葡萄糖醛酸苷等7个成分炒制后显著降低。通过主成分分析,菊花生品与菊花炒制品明显分为2类,说明生、炒菊花质量存在内在差异。小鼠肝损伤保护实验结果显示,生、炒菊花高、中剂量组均能显著降低肝损伤小鼠的AST,ALT和MDA含量,升高SOD水平;组织病理学检查表明生、炒菊花可以通过减少炎症细胞浸润,减少脂肪变性,修复损伤肝细胞来保护肝脏。该研究结果表明菊花炒制前后化学成分变化明显,生、炒菊花对CCl4所致小鼠急性肝损伤均有保护作用,并且在设置的高、中、低剂量范围内,生、炒菊花保肝作用随着剂量的增加而增强,实验研究结果为菊花炒制机制和临床合理选择炮制品提供参考。

Changes in chemical compositions of Chrysanthemi Flos after frying and protective effects on CCl4-induced acute liver injury in mice

To reveal the processing mechanism of Chrysanthemi Flos from the changes of chemical compositions after frying and its effect on the efficacy of liver protection.Ultra performance liquid chromatography-quadrupole-time of flight-mass spectrometry(UPLC-Q-TOF-MS)and ultra high performance liquid chromatography(HPLC)were used for the qualitative and quantitative researches of chemical compositions before and after Chrysanthemi Flos frying.Progenesis QI and SPSS software were used for principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA),variable importance projection(VIP)analysis and t-test to identify the compositions with significant changes.Pharmacodynamics experiment was used to investigate the protective effect of crude and fried Chrysanthemi Flos on CCl4-induced acute liver injury in mice.According to mass spectrometry data,there were 28 chemical compositions in crude and fried Chrysanthemi Flos,mainly including flavonoids and organic acids.13 compositions such as luteolin,apigenin and luteolin glycoside were increased significantly after frying,while 7 compositions such as chlorogenic acid,luteolin-7-O-glucuronide and apigenin-7-O-glucuronide were decreased significantly after frying.Through principal component analysis,crude and fried Chrysanthemi Flos products were divided into two categories,indicating that there were internal differences in quality.The results of liver injury protection experiment in mice showed that the AST,ALT and MDA contents were significantly decreased and SOD level was increased in mice with liver injury in both the high and medium dose groups.Histopathological examination showed that crude and fried Chrysanthemi Flos can protect the liver by reducing inflammatory cell infiltration,reducing steatosis,and repairing damaged liver cells.The results of this study showed that the chemical compositions had obvious changes after frying,and both crude and fried Chrysanthemis Flos had protective effects on CCl4-induced acute liver injury in mice.In addition,in the range of high,medium and low doses,the liver protection effect of crude and fried Chrysanthemi Flos increased with the increase of dose.The experiment results provided reference for the mechanism of fried Chrysanthemi Flos and clinical selection of processed products.