煎煮时间对三果汤化学成分及抗疲劳作用的影响
Natural Product Research and Development（2023）
Abstract
探究煎煮时间对三果汤成分转化及抗疲劳作用的影响.采用HPLC法跟踪煎煮过程中三果汤的成分变化,通过偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)筛选出12个差异成分,其中已鉴定的有7个,它们在煎煮过程中的含量变化为:没食子酸、诃子次酸增加,诃子酸、诃黎勒酸、没食子酸乙酯、鞣花酸降低,柯里拉京先增加后降低.抗疲劳评价实验中,小鼠游泳时间及11种疲劳相关指标测定结果显示,煎煮时间越长,三果汤抗疲劳能力越强.差异化合物中与抗疲劳药效相关性最大的为没食子酸和诃子次酸.说明煎煮会促使三果汤大分子鞣质水解成没食子酸和诃子次酸,且这种水解有利于抗疲劳作用的发挥.
MoreKey words
Triphala decoction,decocting time,polyphenols,hydrolysis,anti-fatigue effect
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