Effects of different decocting methods on enzyme activities and main components during the preparation of Zhizichi Decoction
10.3969/j.issn.1001-1528.2024.10.006
- VernacularTitle:不同煎煮方法对栀子豉汤制备过程中酶活性及主要成分的影响
- Author:
Li-li WU
1
;
Feng-xi CHEN
;
Yang XIAO
;
Yun-zhu XU
;
Ming ZHAO
;
Wei-wei TAO
Author Information
1. 南京中医药大学,江苏省中药资源产业化过程协同创新中心,国家中医药管理局中药资源循环利用重点研究室,中药资源产业化与方剂创新药物国家地方联合工程研究中心,江苏 南京210023
- Publication Type:Journal Article
- Keywords:
Zhizichi Decoction;
decocting methods;
preparation;
enzyme activities;
main constituents;
HPLC;
grey correlation analysis
- From:
Chinese Traditional Patent Medicine
2024;46(10):3224-3229
- CountryChina
- Language:Chinese
-
Abstract:
AIM To explore the effects of different decocting method on the enzyme activities and main components during the preparation of Zhizichi Decoction.METHODS During the processes of soaking and combined decoction,single decoction and decocting early of Sojae Semen Praeparatum,and decocting later of Sojae Semen Praeparatum,the activities of cellulase and β-glucosidase were detected,after which HPLC was adopted in the content determination of genipin 1-gentiobioside,geniposide,daidzein,genistein,crocin Ⅱ,and crocin Ⅰ,grey correlation analysis was used for investigating the correlations between enzyme activities and constituent contents.RESULTS With the prolongs of soaking time and decocting time,various main constituent contents demonstated increasing trends.The activities of cellulase and β-glucosidase were stable at the time of decocting later of Sojae Semen Praeparatum,whose correlation coefficients with constituent contents were only about 0.5.CONCLUSION The decocting later of Sojae Semen Praeparatum exhibits "glycoside protection by inactivating enzyme"effect to a certain extent,which can provide reference for research on the drug efficacy of Zhizichi Decoction.
