广藿香、厚朴配伍前后挥发油化学成分及抗菌活性对比研究
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摘要
目的比较广藿香、厚朴单用和配伍后挥发油的化学成分及其对抗菌活性的影响。方法采用水蒸气蒸馏提取法分别提取广藿香、厚朴、广藿香-厚朴(1∶1)混煎配伍的挥发油,再将提取的广藿香、厚朴挥发油(1∶1)混合配伍。通过GC-MS分析以上四种挥发油的成分。采用琼脂二倍稀释法检测最低抑菌浓度(MIC)。结果广藿香挥发油鉴定出18种化合物;厚朴挥发油鉴定出24种化合物;混煎配伍组鉴定出40种化合物,包含新化合物7种,减少5种;混合配伍组鉴定出34种化合物。体外抑菌实验结果表明,广藿香、厚朴挥发油单用、混合和共煎挥发油均能抑制大部分G~+细菌、真菌的生长。挥发油混合和共煎的MIC均介于单用之间,共煎组挥发油的MIC多优于混用组。结论广藿香和厚朴共煎后挥发油成分含量发生了变化,产生了新的化合物。其总体抗菌效果优于两者单用和挥发油混用,这为中药临床的合理配伍应用提供了科学依据。
Objective To study the changes of chemical composition and antibacterial activity of essential oil from patchouli and Magnolia officinalis alone and combination. Method The essential oils of patchouli, Magnolia officinalis, patchouli and Magnolia officinalis(1∶ 1) were extracted by steam distillation and mixture of the extracted patchouli and Magnolia officinalis essential oil(1∶1). GC-MS analysis was performed to identify the composition of the above four essential oils. The minimal inhibitory concentrations(MIC) were measured by agar double dilution method to evaluate the changes of chemical composition and antibacterial activity of essential oil from patchouli and Magnolia officinalis alone and the combination. Results Eighteen compounds were structurally identified from the essential oil of patchouli; 24 compounds were structurally identified from the essential oil of Magnolia officinalis;40 compounds were structurally identified from the essential oil of the mixed-decoction group including 5 with reduced contents and 7 new compounds; 34 compounds were structurally identified from the essential oil of the mix-up group. In vitro antibacterial experiments showed that the essential oils of patchouli and Magnolia officinalis can inhibit the growth of most G~+bacteria and fungi by single-use, mix-up, and mixeddecoction essential oils. The MICs of the mix-up and mixed-decoction essential oils are between single use and the MICs of the mixed-decoction essential oils are mostly less than mix-up ones. Conclusion After the decoction of patchouli and Magnolia officinalis, the contents of essential oil components have changed, and generated new compounds. Its antibacterial effect is better than the volatile oils alone and mixed. This study provides a scientific basis for the rational compatibility application of traditional Chinese medicine.
Objective To study the changes of chemical composition and antibacterial activity of essential oil from patchouli and Magnolia officinalis alone and combination. Method The essential oils of patchouli, Magnolia officinalis, patchouli and Magnolia officinalis(1∶ 1) were extracted by steam distillation and mixture of the extracted patchouli and Magnolia officinalis essential oil(1∶1). GC-MS analysis was performed to identify the composition of the above four essential oils. The minimal inhibitory concentrations(MIC) were measured by agar double dilution method to evaluate the changes of chemical composition and antibacterial activity of essential oil from patchouli and Magnolia officinalis alone and the combination. Results Eighteen compounds were structurally identified from the essential oil of patchouli; 24 compounds were structurally identified from the essential oil of Magnolia officinalis;40 compounds were structurally identified from the essential oil of the mixed-decoction group including 5 with reduced contents and 7 new compounds; 34 compounds were structurally identified from the essential oil of the mix-up group. In vitro antibacterial experiments showed that the essential oils of patchouli and Magnolia officinalis can inhibit the growth of most G~+bacteria and fungi by single-use, mix-up, and mixeddecoction essential oils. The MICs of the mix-up and mixed-decoction essential oils are between single use and the MICs of the mixed-decoction essential oils are mostly less than mix-up ones. Conclusion After the decoction of patchouli and Magnolia officinalis, the contents of essential oil components have changed, and generated new compounds. Its antibacterial effect is better than the volatile oils alone and mixed. This study provides a scientific basis for the rational compatibility application of traditional Chinese medicine.
引文
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[13]曹鹏然,宋雪婷,陆振雅,等.藿香与广藿香化学成分和生物活性比较研究[J].河南大学学报(医学版),2016,35(2):148-152.
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[15]周彦希,彭成,万峰,等.广藿香油对急性细菌性上呼吸道感染小鼠的影响[J].中药药理与临床,2014,30(4):59-62.
[16]朱文娟,林铁豪,肖建光.白花蛇舌草、金钱草、丹参和甘草的配伍抑菌效应研究[J].今日药学,2012,22(5):264-266.
[17] COSTA E V,TEIXEIRA S D,MARQUES F A,et al.Chemical composition and antimicrobial activity of the essential oils of the Amazon Guatteriopsis,species[J].Phytochemistry,2008,69(9):1895-1899.
[18]梁忠云,王国聪.草蒿脑资源及生物活性应用研究进展[J].广西林业科学,2010,39(1):49-50.
[19]宋佳,高晓霞,田俊生,等.中药药对配伍机制的现代研究[J].中草药,2017,48(21):4367-4374.
[20]彭成.试论中药配伍研究的方法与实践[J].中药与临床,2012,3(1):1-5.
[2]张岚,彭成,彦培傲,等.化湿药体外抑菌活性的研究进展[J].药学研究,2017,36(11):656-659,666.
[3]彦培傲,彭成,李芸霞,等.广藿香抗菌作用的研究进展[J].华西药学杂志,2016,31(5):540-543.
[4]郭晶.基于抗氧化活性的厚朴有效组分的研究[D].上海:华东理工大学,2012.
[5]陶丽,陆茵,王爱云,等.试论组分中药的药性配伍[J].中草药,2012,43(11):2107-2110.
[6]徐砚通.方剂配伍的现代科学内涵探讨[J].中草药,2015,46(4):465-469.
[7]邓轶渊,高文远,陈海霞,等.中药复方合煎与分煎的差异性研究进展[J].中草药,2005,36(12):1909-1911.
[8]熊艳,吴学文,蒋孟良.汤剂的分煎与混煎对成分及药效的影响[J].湖南中医药导报,2003,9(4):80-83.
[9]林彦君,许莉,陈佳江,等.川藿香与广藿香挥发油化学成分GC-MS对比分析[J].中国实验方剂学杂志,2013,19(20):100-102.
[10]庞婷,麦蓝尹,陈勇,等.中药药对配伍的化学成分变化研究进展[J].中药材,2015,38(11):2429-2434.
[11]陈怀远,张丽,张珊珊,等.广藿香、佩兰药对与其单味药的挥发油成分GC-MS分析[J].中药新药与临床药理,2017,28(6):781-785.
[12]苏镜娱,张广文,李核,等.广藿香精油化学成分分析与抗菌活性研究[J].中草药,2001,32(3):204-205.
[13]曹鹏然,宋雪婷,陆振雅,等.藿香与广藿香化学成分和生物活性比较研究[J].河南大学学报(医学版),2016,35(2):148-152.
[14]刘红淼,李艳玲,杨继章.广藿香油的药理作用研究进展[J].中国药房,2012,23(47):4506-4508.
[15]周彦希,彭成,万峰,等.广藿香油对急性细菌性上呼吸道感染小鼠的影响[J].中药药理与临床,2014,30(4):59-62.
[16]朱文娟,林铁豪,肖建光.白花蛇舌草、金钱草、丹参和甘草的配伍抑菌效应研究[J].今日药学,2012,22(5):264-266.
[17] COSTA E V,TEIXEIRA S D,MARQUES F A,et al.Chemical composition and antimicrobial activity of the essential oils of the Amazon Guatteriopsis,species[J].Phytochemistry,2008,69(9):1895-1899.
[18]梁忠云,王国聪.草蒿脑资源及生物活性应用研究进展[J].广西林业科学,2010,39(1):49-50.
[19]宋佳,高晓霞,田俊生,等.中药药对配伍机制的现代研究[J].中草药,2017,48(21):4367-4374.
[20]彭成.试论中药配伍研究的方法与实践[J].中药与临床,2012,3(1):1-5.