盐黄柏炮制历史沿革和机制的研究进展及其质量标志物（QMarker）预测分析

盐黄柏是黄柏Phellodendri Chinensis Cortex经盐水加工后的炮制品,具有滋阴降火的功效,在我国具有广泛且悠久的应用历史。通过查阅历代本草典籍及现代研究文献报道,梳理盐黄柏的历史沿革,并对其现代炮制机制的研究进展进行归纳。从药性、盐制后化学成分与功效变化、药动学及体内过程相关性等方面对盐黄柏的质量标志物(quality marker,Q-Marker)进行预测分析,初步确定小檗碱、小檗红碱、黄柏碱等为其可能的Q-Marker,以期为盐黄柏的质量评价、临床有效应用及相关基础研究提供科学依据。

Research progress on processing historical evolution and mechanism of saltprocessed Phellodendri Chinensis Cortex and predictive analysis on its quality marker (Q-Marker)

Salt-processed Huangbai (Phellodendri Chinensis Cortex) is a processed product of Phellodendri Chinensis Cortex after being scorched in salt water, which has the effect of nourishing yin and purging away fire. It has a wide and long application history in China. By reviewing the textual research of ancient herbal books and local Chinese herbal decoction pieces processing specifications, and the historical evolution of salt-processed Phellodendri Chinensis Cortex was summarized, and research progress on processing mechanism of it was also summarized. The quality markers (Q-Markers) of salt-processed Phellodendri Chinensis Cortex were predicted and analyzed from the aspects of medicinal properties, changes of chemical composition and effect after salt preparation, and pharmacokinetics and in vivo process correlation. Berberine, berberrubine, and phellodendrine were preliminarily identified as possible Q-Markers, in order to provide scientific basis for the quality evaluation, clinical effective application and related basic research of saltprocessed Phellodendri Chinensis Cortex.