洋金花化学拆分组分的性味药理学评价——化学拆分组分的制备及性味辛温的评价

摘要

目的:建立洋金花性味物质基础的拆分方法,阐明洋金花性味辛温的物质基础,进而为“中药一味一性,一药X味Y性(Y≤X)”的中药性味理论新假说的客观性和中药性味的可拆分、可组合性研究方法提供科学依据.方法:根据洋金花的化学成分,组合应用多种色谱法及溶剂法等,建立洋金花性味物质基础的拆分方法；采用与洋金花性味功效相关的止咳、平喘、镇痛、解痉复合药理学指标作为洋金花性味辛温评价系统,对洋金花及其不同化学拆分组分的性味归属进行研究.结果:将洋金花中的化学成分拆分为生物碱组分和非生物碱组分；各给药组同空白对照组比较证明,洋金花水煎液和生物碱组分具有止咳、平喘、镇痛、解痉的作用,非生物碱组分不具有此类作用.结论:本文建立的洋金花性味物质基础拆分方法可行,工艺稳定、重现性好；洋金花性味辛温的物质基础为生物碱组分,即生物碱组分具有辛温的药性；非生物碱组分的性味与洋金花的传统药性不同,其性味的确定有待于进一步研究.%Objective: This paper establishes the exact splitting method of the Flos Datura chemical composition and clarify on chemical composition of acrid - group and warm - group of the Flos Datura property and flavor, then provides scientific basis for the the hypothesis of" one medicine has one property and flavor & X properties and Y flavors (Y ≤ X) " and the idea of resolvability and combinability for property and flavor of traditional Chinese medicine. Methods; According to the chemistry composition of the Flos Daturae and connecting the modern chromatography and extraction methods, we established the splitting method of property and flavor material basis of the Flos Datura and select the pharmaceutical efficacy index includeding relieving a cough, relieving asthma, analgesia and spasmolysis. Finally we determined the evaluation system of hot tastes. Results: The chemistry composition of the Flos Daturae was split by the alkaloid components and and the non - alkaloid components in the paper. Compared with contral group, the water decoction of the Flos Daturae and alkaloid components had the effect of relieving a cough, relieving asthma, analgesia and spasmolysis, but the non - alkaloid components did not have such effect. Conclusions: This paper establishes this method of property and flavor material basis of the Flos Daturae, and the process is stable and reproducibility is good. The alkaloid components is hot flavor material basis of Flos Daturae . The non - alkaloid components of the Flos Daturae and the traditional medicinal properties are different, and the determination of the property and flavor needs to be studied further.