Effect of Integration of Habitat Processing and Pieces Processing on Anti-inflammatory of Cortex Fraxini
10.11842/wst.2018.06.033
- VernacularTitle:产地加工与炮制一体化工艺对秦皮饮片抗炎作用的影响
- Author:
Chongbo ZHAO
1
;
Jing WANG
;
Junbo ZOU
;
Jian-Hua WU
;
Xiaoyao LI
;
Yajun SHI
;
Changli WANG
Author Information
1. 陕西中医药大学药学院 咸阳 712046
- Keywords:
Fraxini Cortex;
habitat processing;
processing integration;
anti-inflammatory;
chemical compositions
- From:
World Science and Technology-Modernization of Traditional Chinese Medicine
2018;20(6):1040-1046
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To compare the anti-inflammatory effect of Fraxini Cortex pieces between integrated production process and traditional processing method. Methods: The model of rat paw swelling induced by carrageenan was used to study the anti-inflammatory and swelling reliving effects of water extracts of Cortex Fraxini with different methods. The main chemical components of the 2 kinds of Cortex Fraxini herbal pieces were determined by high performance liquid phase. Results: Compared with the blank group, the water extracts of the 2 kinds of Cortex Fraxini could reduce the swelling of the rats and improve the various indicators of inflammation. However, the anti-inflammatory and swelling reliving effects of the integrated processing of Cortex Fraxini were more significant. The contents of 4 main active ingredients of esculine, fraxin, aesculetin and fraxetin in the integrated processing of Cortex Fraxini were higher than that of the traditionally processed Cortex Fraxini. The total amount of 4 kinds of coumarins in the integrated Cortex Fraxini was about 1.5 times that of the traditionally processed water extract of Cortex Fraxini. Conclusion: The integrated processing and traditional processing of Cortex Fraxini have similar effects on anti-inflammatory effects, and have the superiority of reducing the loss of active ingredients, which is worthy of popularization and application.
