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研究生:何育儒
研究生(外文):Yu-Ju He
論文名稱:刺五加炮製前後的成份及活性之變化
論文名稱(外文):Effects of herbal proceeding on the activities of Ciwujia(Acanthopanax senticosus)
指導教授:劉崇喜劉崇喜引用關係
指導教授(外文):Shorong-Shii Liou
學位類別:碩士
校院名稱:大仁科技大學
系所名稱:製藥科技研究所
學門:醫藥衛生學門
學類:藥學學類
論文種類:學術論文
論文出版年:2008
畢業學年度:96
語文別:中文
論文頁數:91
中文關鍵詞:刺五加炮製紅麴抗氧化
外文關鍵詞:process of herbal medicinered yeastantioxidantCiwujia
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中藥炮製之目的是藉由中藥材的加工過程,來提升中草藥的療效及降低藥物之毒性。刺五加Acanthopanax senticosus(Rupr. Et Maxim)Harm.根及莖,為五加科(Araliaceae)植物。在本實驗中,將刺五加分別以酒炙、醋炙及醱酵三種方法進行炮製,酒炙及醋炙以現代科技控溫、定時高溫壓方式進行炮製,提升炮製的效率及幼纂C利用刺五加中藥材進行紅麴菌製麴醱酵生成刺五加紅麴,分析有效成份Monacolin K及代謝產物Citrinin含量變化。將經過炮製之酒炙刺五加、醋炙刺五加及刺五加紅麴以高效液相層析法進行炮製前後成份分析,瞭解指標成份含量變化,並分析製麴後是否生成Monacolin K及Citrinin,將刺五加及其炮製品以乙醇萃取並進行抗氧化試驗、急性毒性試驗、降血脂試驗及評估肝中超氧化物岐化酶(superoxide dismutase)之活性。
結果顯示以現代科技高溫壓方式進行炮製之刺五加其炮製效果有優於傳統炮製,能進一步運用在製藥產業上來提升炮製效率及幼纂C在七種紅麴菌種中以紅麴菌 BCRC 3161 菌株所醱酵之刺五加紅麴有較高的Monacolin K產率(53.51±1.66μg/g)。刺五加及其炮製品在急性毒性試驗中並無小鼠死亡,顯示炮製品並無急性毒性。藥理實驗中,在清除DPPH自由基能力以高溫壓醋炙刺五加效果最佳(82.25±0.63%)。在四周降血脂評估實驗中,以高溫壓醋炙刺五加及刺五加紅麴效果最佳,其總膽固醇下降率分別為27.3±1.53%及29.9±1.38%。刺五加及其炮製品在肝中超氧化物岐化酶之活性評估中,以高溫壓醋炙刺五加37.47±0.86%為最佳。高溫壓醋炙刺五加其清除DPPH自由基能力、降血脂能力及超氧化物岐化酶活性皆有優於未炮製刺五加,刺五加在經紅麴製麴後生成Monacolin K,顯示刺五加在經過現代化炮製方式後的確能增強作用,希望這些結果可以提供藥廠在炮製技術的選擇並增進產業界發展保健食品或藥品之規範。
In this study, we propose to use traditional Chinese medicine (TCM) crude drugs, Ciwujia (Acanthopanax senticosus (Rupr. Et Maxim) Harm) that it changes their pharmaceutical properties after steam concocting. Ciwujia is a subject plant of Araliaceae, the medical position takes dry tuberous root. This experiment, in order to use the dry ripe tuberous root of Ciwujia. Ciwujia with multiple potencies need to pass proper treatments in order to reach the anticipated result are well known facts. Furthermore, the Ciwujia ingredients with irritating and toxic effect may produce the side effects and poison in clinic without proper pretreatment In the present study, the concocted of Ciwujia would be analyzed by high pressure liquid chromatography assay and to evaluate pharmacological activities. The extract of processed Ciwujia isolated from ethanol was employed to evaluate antioxide activities, lipid lowering effects and superoxide dismutase activity.
Ciwujia was fermented by Monascus purpureus BCRC 31615 which had a higher production of monacolin K (53.51±1.66μg/g). In acute toxic test, the result shows that the little experimental mouses are no death. It is showed that Ciwujia and its process product is not obvious acute toxicity. In clean DPPH free radical text, Ciwujia is incubated with vinegar and processed by high-temperature and high-pressure method that have high ability to scavenge the radicals (82.25±0.63%). In lipid lowering effects test, Ciwujia with red yeast and Ciwujia is incubated with vinegar and processed by high-temperature high-pressure method that have higher lower cholesterol effect (27.3±1.53% and 29.9±1.38%). In superoxide dismutase activity test, Ciwujia is incubated with vinegar and processed by high-temperature and high-pressure method that have higher superoxide dismutase activity (37.47±0.86%). The results will provide valuable information for both academic and industrial parties.
誌謝……………………………………………………………………Ⅰ
摘要……………………………………………………………………Ⅱ
ABSTRACT……………………………………………………………Ⅲ
目錄……………………………………………………………………Ⅳ
表目次…………………………………………………………………Ⅵ
圖目次………………………………………………………………Ⅶ
第一章 前言……………………………………………………………1
第二章 總論……………………………………………………………3
第一節 刺五加文獻回顧…………………………………………….3
(一) 刺五加簡介…………………………………………………3
(二) 刺五加主要化學成分………………………………………5
(三) 刺五加與適應原……………………………………………6
(四) 刺五加藥理作用……………………………………………6
第二節 中藥炮製簡介…………………………..……………………9
(一)中藥炮製目的…………………………………..…………..9
(二)酒炙法簡介………………………………………………..10
(三)醋炙法簡介………………………………………………..11
(四)蒸製炮製法介紹…………………………………………..13
(五)發酵法簡介………………………………………………..14
第三節 紅麴菌效用與研究…………………………………………16
(一)紅麴代謝產物………………………..……………………16
(二)紅麴在食品上的運用……………………………………..17
第四節 高血脂症……………………………………………………18
(一) 血漿脂蛋白生理…………………………………………..18
(二) 血清脂蛋白濃度之評估…………………………………..19
(三) 高三酸甘酯血症及高膽固醇血症的治療……………..…20
(四) 脂肪與心血管疾病………………………………………..23
第三章 材料與方法…………………………………………………..25
第一節 實驗材料……………..……………………………………25
(一) 實驗動物…………………………………………………..25
(二) 儀器設備…………………………………………………..25
(三) 試劑與藥品………………………………………………..26
(四) 誘導高血脂飼料配方組成………………………………..27
第二節 實驗方法……………………………………………………27
(一)基原鑑定……………………………………………………29
(二)刺五加炮製方法……………………………………………31
(三)炮製前後成分分析…………………………………………35
(四)體外清除DPPH自由基效力測定…………………………38
(五)炮製前後毒理及藥理試驗…………………………………39
(六)血清生化學的檢測…………………………………………40
第三節 統計方式……………………………………………………41
第四章 結果……………….………………………………………….42
第一節 基原鑑定………….…..…………………………………….42
(一)刺五加外觀………….…………………………………….42
(二)刺五加組織切片………….……………………………….42
(三)刺五加薄層層析鑑定………….………………………….42
(四)刺五加高效液相層析鑑定………….…………………….42
第二節 刺五加炮製前後成分分析………………………….……...42
(一)薄層層析鑑定………………………………….….……....42
(二)高效液相層析法鑑定………………………….…….…....43
第三節 體外清除DPPH自由基效力測定………………………….44
(一)酒炙刺五加體外清除DPPH自由基效力測定……….….44
(二)醋炙刺五加體外清除DPPH自由基效力測定……….….44
(三)刺五加紅麴體外清除DPPH自由基效力測定…………..44
第四節 炮製前後毒理評估及藥理活性篩選………………………46
(ㄧ)急性毒性試驗……………………………………………..45
(二)血清中三酸甘油酯(triacylglycerols)、膽固醇(cholesterol)變化………………………………………..………………45
(三)刺五加及其炮製品之超氧岐化酶活性評估……………..45
第五章 討論…………………………………………………………..47
第六章 結論…………………………………………………………..
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