Study on chemical composition difference and analgesic effect of <italic style="font-style: italic">Paeonia lactiflora </italic>before and after being processed with wine

HU Jinhua; WENG Lili; WU Yanxue; CHEN Tianli

doi:10.6039/j.issn.1001-0408.2022.22.10

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Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine

更新时间：2023-02-22

- Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine
- ZHONGGUO YAOFANG Vol. 33, Issue 22, Pages: 2738-2742(2022)
- 作者机构：
  
  长春中医药大学药学院，长春　130117
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2022.22.10
  CLC： R284;R965
- Published：30 November 2022，
  
  Received：27 May 2022，
  
  Revised：08 August 2022，
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胡锦华,翁丽丽,武艳雪等.赤芍酒制前后化学成分差异及镇痛作用研究 ^Δ[J].中国药房,2022,33(22):2738-2742.

HU Jinhua,WENG Lili,WU Yanxue,et al.Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine[J].ZHONGGUO YAOFANG,2022,33(22):2738-2742.
胡锦华,翁丽丽,武艳雪等.赤芍酒制前后化学成分差异及镇痛作用研究 ^Δ[J].中国药房,2022,33(22):2738-2742. DOI： 10.6039/j.issn.1001-0408.2022.22.10.

HU Jinhua,WENG Lili,WU Yanxue,et al.Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine[J].ZHONGGUO YAOFANG,2022,33(22):2738-2742. DOI： 10.6039/j.issn.1001-0408.2022.22.10.

摘要

目的

探讨赤芍酒制前后化学成分的差异及镇痛作用。

方法

利用超高效液相色谱-四极杆飞行时间质谱技术对酒制前后赤芍的化学成分进行分析。将Wistar大鼠随机分为空白组、模型组、阳性对照组（布洛芬0.072 mg/g）和赤芍低、高剂量组（0.005、0.01 mg/g，以生药量计）以及酒赤芍低、高剂量组（0.005、0.01 mg/g，以生药量计），每组6只，通过苯甲酸雌二醇联合缩宫素诱导大鼠痛经模型，记录大鼠末次给药后的扭体潜伏期，检测子宫组织匀浆中前列腺素F

2α

（PGF

2α

）、孕酮、一氧化氮（NO）、

-内啡肽的含量。

结果

赤芍与酒赤芍在正、负离子模式下均鉴定出60个相同的化学成分。赤芍酒制后，除芳樟醇、pedunculagin、丁香酸等7个成分含量有所升高以外，其他成分含量均有所降低。与模型组比较，各给药组大鼠的扭体潜伏期（除赤芍低剂量组外）均显著延长（

＜0.05），子宫组织匀浆中PGF

2α

（除赤芍低剂量组外）均显著降低，孕酮（除赤芍低、高剂量组外）、NO（除赤芍低、高剂量组外）、

-内啡肽含量均显著升高（

＜0.05）。

结论

酒赤芍对痛经模型大鼠的镇痛效果优于赤芍生品，这可能与赤芍酒制后芳樟醇、pedunculagin、丁香酸等7个成分的含量升高有关。

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 F

2α

（PGF

2α

）， 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 （

＜0.05）； PGF

2α

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 （

＜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.

关键词

赤芍酒制化学成分超高效液相色谱-四极杆飞行时间质谱技术镇痛作用

Keywords

stir-baked with winechemical compositionUPLC-Q-TOF-MSanalgesic effect

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Study on chemical composition difference and analgesic effect of Paeonia lactiflora before and after being processed with wine

DOI：10.6039/j.issn.1001-0408.2022.22.10

摘要

Abstract

关键词

Keywords

references