Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine
- VernacularTitle:赤芍酒制前后化学成分差异及镇痛作用研究
- Author:
Jinhua HU
1
;
Lili WENG
1
;
Yanxue WU
1
;
Tianli CHEN
1
Author Information
1. College of Pharmacy，Changchun University of Chinese Medicine，Changchun 130117，China
- Publication Type:Journal Article
- Keywords:
Paeonia lactiflora;
stir-baked with wine;
chemical composition;
UPLC-Q-TOF-MS;
analgesic effect
- From:
China Pharmacy
2022;33(22):2738-2742
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To investigate the chemical composition difference of Paeonia lactiflora before and after being processed with wine and its analgesic effect. METHODS UPLC-Q-TOF-MS was used to analyze the chemical composition of P. lactiflora before and after being processed with wine. Wister rats were randomly divided into blank group， model group， positive control group （ibuprofen 0.072 mg/g） and P. lactiflora low-dose and high-dose groups （0.005， 0.01 mg/g， by raw material） and P. lactiflora stir-baked with wine low-dose and high-dose groups （0.005， 0.01 mg/g， by raw material）， with 6 rats in each group； the dysmenorrhea model of rats was induced by estradiol benzoate combined with oxytocin； the incubation period of body twisting in rats was recorded after the last medication； the contents of prostaglandin F2α（PGF2α）， progesterone， nitric oxide （NO） and β -endorphin in uterine tissue homogenate were detected. RESULTS Same 60 chemical compositions were identified in both positive and negative ion modes of P. lactiflora and P. lactiflora stir-baked with wine. The contents of 7 compositions， such as linalool， pedunculagin and syringic acid， were increased after stir-baked with wine， but the contents of other compositions were decreased. Compared with model group， the incubation period of body twisting in all administration groups （except for P. lactiflora low-dose group） was significantly prolonged （P＜0.05）； PGF2α in uterine tissue homogenate （except for P. lactiflora low-dose group） was significantly decreased； the contents of progesterone （except for P. lactiflora low-dose and high-dose groups）， NO （except for P. lactiflora low-dose and high-dose groups） and β-endorphin were significantly increased （P＜0.05）. CONCLUSIONS The analgesic effect of P. lactiflora stir-baked with wine on dysmenorrhea model rats is better than that of P. lactiflora， which may be related to the increase of 7 compositions such as linalool， pedunculagin and syringic acid after stir-baked with wine.
