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山东大学学报（医学版） ›› 2015, Vol. 53 ›› Issue (12): 27-32.doi: 10.6040/j.issn.1671-7554.0.2015.301

• 基础医学 • 上一篇    下一篇

益智仁盐炙前后挥发油的GC-MS分析及抗乙酰胆碱酯酶活性测定

孙洪祥, 陈萍, 焦泽沼, 岳苏, 金天云, 向兰   

  1. 山东大学药学院生药学研究所, 山东济南 250012
  • 收稿日期:2015-03-20 出版日期:2015-12-10 发布日期:2015-12-10
  • 通讯作者: 向兰。E-mail:xianglan02@sdu.edu.cn E-mail:xianglan02@sdu.edu.cn
  • 基金资助:
    山东省科技发展基金(2014GSF119007)

Essential oils of Alpiniae Oxyphyllae Fructus before and after salt-fried:GC-MS analysis and their anti-acetylcholinesterase activity

SUN Hongxiang, CHEN Ping, JIAO Zezhao, YUE Su, JIN Tianyun, XIANG Lan   

  1. Institute of Pharmacognosy, School of Pharmaceutical Sciences, Shandong University, Jinan 250012, Shandong, China
  • Received:2015-03-20 Online:2015-12-10 Published:2015-12-10

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摘要： 目的 对临床治疗老年痴呆方剂中的常用中药益智仁盐炙前后挥发油的化学成分进行比较,并评价其对乙酰胆碱酯酶(AChE)的抑制活性。方法 采用水蒸气蒸馏法提取挥发油,运用气相色谱-质谱(GC-MS)联用法对挥发油化学成分进行分析,利用薄层色谱(TLC)生物自显影技术评价挥发油的乙酰胆碱酯酶抑制活性。结果 益智仁经盐炙后,挥发油提取率降低。从益智仁盐炙前后的挥发油中分别鉴定出29种化学成分,其中圆柚酮含量最高,其次为瓦伦亚烯;炮制前后挥发油中四个成分发生了变化:菖蒲烯、喇叭茶醇、氧化石竹烯和香附子烯仅在生益智仁中检出;而桉叶-11烯-1a-醇、9,10-脱氢异长叶烯、古芸烯环氧化物、1R,4R,7R,11R-1,3,4,7-四甲基三环[5.3.1.0(4,11)]-十一-2-烯仅在盐益智仁中检出。盐炙前后益智仁挥发油成分均具有一定的乙酰胆碱酯酶抑制活性。结论 益智仁盐炙前后挥发油成分有部分变化,盐炙可除去喇叭茶醇这一潜在的毒性倍半萜类成分;益智仁挥发油的乙酰胆碱酯酶抑制活性可能与其治疗老年痴呆作用密切相关。

关键词: 益智仁, 挥发油, 气相色谱-质谱联用法, 盐炙, 抗乙酰胆碱酯酶活性

Abstract: Objective To study the difference of chemical constituents in the essential oils of crude and salt-fried Alpiniae Oxyphyllae Fructus, which often occurred in the anti-dementia prescription of traditional Chinese medicines in clinic, and evaluate their inhibitory activities against acetylcholinesterase (AChE). Methods Essential oil was extracted from Alpiniae Oxyphyllae Fructus by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). Thin-layer chromatography (TLC)-bioautography was used to evaluate their anti-AChE activity. Results The extraction ratio of essential oils from Alpiniae Oxyphyllae Fructus decreased after salt-fried. Twenty-nine components were identified respectively from the essential oils of crude Alpiniae Oxyphyllae Fructus and salt-fried one, among which the content of nootkatone was the highest (25%), followed by valencene (7%). Four components in the volatile oils changed after salt-fried. Calamenene (1.12%), ledol (1.05%), caryophyllene oxide (0.99%) and β-cyperene (0.32%) were only identified in the crude Alpiniae Oxyphyllae Fructus, however, eudesm-11-en-1a-ol (1.32%), 9,10-dehydroisolongifolene (1.17%), gurjunenepoxide (0.91%) and 1R,4R,7R,11R-1,3,4,7-tetramethyltricyclo[5.3.1.0(4,11)]undec-2-ene (0.38%) were only identified in the salt-fried Alpiniae Oxyphyllae Fructus. Both of volatile oils from crude and salt-fried Alpiniae Oxyphyllae Fructus possessed anti-AChE activity. Conclusion Some components in the volatile oil of Alpiniae Oxyphyllae Fructus change after salt-fried, especially a potential toxic sesquiterpenoid ledol disappears. The AChE-inhibitory activity of Alpiniae Oxyphyllae Fructus essential oil may have some close relationship with its anti-dementia function in clinic.

Key words: Alpiniae Oxyphyllae Fructus, Salt-fried, Essential oil, Gas chromatography-mass spectrometry, Acetylcholinesterase inhibitory activity

中图分类号: 

  • R282.71
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