目的 探究不同煎煮方法與純化工藝對吳茱萸湯相態(tài)以及成分的影響，力爭在經(jīng)典名方開發(fā)中還原“一碗湯”的藥性。方法 通過文獻(xiàn)考證與實(shí)驗(yàn)確定吳茱萸湯傳統(tǒng)煎煮方法，以《醫(yī)療機(jī)構(gòu)中藥煎藥室管理規(guī)范》中的中藥湯劑煎煮方法作為現(xiàn)代煎煮方法，煎煮吳茱萸湯；采用醇沉法、澄清劑法精制2種煎煮方法的吳茱萸湯；采用差速離心結(jié)合透析法分離吳茱萸湯中的納米相態(tài)和沉淀相態(tài)，對湯劑中納米相態(tài)的形貌、粒徑、ζ電位、顆粒濃度及純度、多糖含量、蛋白濃度等進(jìn)行測定和比較，測定原湯及2種相態(tài)的凍干粉得率，并利用UPLC-UV法測定6-O-反式咖啡酰葡萄糖酸、綠原酸、金絲桃苷、去氫吳茱萸堿、人參皂苷Rg₁、人參皂苷Rb₁、檸檬苦素、6-姜辣素、吳茱萸堿、吳茱萸次堿10種指標(biāo)成分含量。結(jié)果 2種煎煮方法所得吳茱萸湯中均存在200 nm左右、表面呈現(xiàn)介孔狀的球形顆粒（納米相態(tài)）；2種純化工藝減少了納米相態(tài)中的顆粒數(shù)量，破壞顆粒結(jié)構(gòu)并降低其蛋白質(zhì)及多糖含量；現(xiàn)代煎煮吳茱萸湯及其納米相態(tài)凍干粉得率均顯著高于傳統(tǒng)煎法；現(xiàn)代煎煮吳茱萸湯中除吳茱萸堿、吳茱萸次堿外的其他8種成分均顯著高于傳統(tǒng)煎法；澄清劑處理后納米相態(tài)中多數(shù)成分含量降低或有降低的趨勢，醇沉處理后多數(shù)成分含量升高或有升高的趨勢，各成分分布比例也異于原湯納米相態(tài)。結(jié)論 不同的煎煮與純化方法均會顯著改變經(jīng)典名方吳茱萸湯成分與相態(tài)等理化性質(zhì)，影響藥性傳遞，在經(jīng)典名方及其他中藥復(fù)方制劑的研發(fā)過程中應(yīng)予以重視。

Objective To explore the impact of different decoction methods and purification processes on physical phase and chemical composition of Wuzhuyu Decoction (吳茱萸湯, WD), ensuring the medicinal properties of “a bowl of decoction” in the development of classic prescriptions. Methods The traditional decoction method of WD was determined through literature review and experimentation, with the decoction method recorded in Management Specifications for the Decoction Room of Traditional Chinese Medicine in Medical Institutions serving as the modern decoction method. The two types of WD were refined using aqueous extraction and alcohol precipitation, and a clarifying agent method. Differential centrifugation combined with dialysis was used to separate different phases of WD. The morphology, particle size, ζ potential, particle concentration, polysaccharide and protein concentration of the nanophase in the decoction were measured and compared. The yield of the original WD and different phases were measured, and the contents of ten compounds, including 6-O-caffeoylglucopyranose, chlorogenic acid, hyperoside, dehydroevodiamine, ginsenoside Rg₁, ginsenoside Rb₁, limonin, 6-gingerol, evodiamine and rutecarpine, were determined by UPLC-UV. Results Spherical nanoparticles with a diameter of about 200 nm and a mesoporous surface were found in the nanophase of WD. Both purification processes reduce the number of particles in the nanophase, disrupt the structure of the particles, and decrease the content of protein and polysaccharides. The yield rate of modern decoction of WD and its freeze-dried powder of the nanophase were both significantly higher than those of the traditional decoction of WD, the content of the eight components other than evodiamine and rutaecarpine in modern decoction of WD are all significantly higher than those of the traditional decoction of WD. After treatment with the clarifying agent, the content of most components decreases or shows a decreasing trend in nanophase, while after treatment with alcohol precipitation, the content of most components increases or shows an increasing trend in nanophase. The distribution ratio of each component also differs from that in the nanophase of the original decoction. Conclusion Different decoction methods and purification processes significantly affect both the chemical composition and structural properties of the classic prescription WD, which should be considered in the research and development process of classic prescriptions and other Chinese herbal compound preparations.

R283.6

國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2023YFC3504003）