[1]张雷,朱卫,黄豫,等.厚朴后下时间对达原饮中厚朴酚、和厚朴酚含量及药效学的影响[J].西部中医药,2025,38(06):1-4.[doi:10.12174/j.issn.2096-9600.2025.06.01]
　ZHANG Lei,ZHU Wei,HUANG Yu,et al.Effects of Houpo Later-decoction Time on the Contents of Magnolol and Honokiol, and the Pharmacodynamics of Dayuan Drink[J].Western Journal of Traditional Chinese Medicine,2025,38(06):1-4.[doi:10.12174/j.issn.2096-9600.2025.06.01]
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厚朴后下时间对达原饮中厚朴酚、和厚朴酚含量及药效学的影响()

《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
38
期数:
2025年06期
页码:
1-4
栏目:
质量分析
出版日期:
2025-06-15

文章信息/Info

Title:
Effects of Houpo Later-decoction Time on the Contents of Magnolol and Honokiol, and the Pharmacodynamics of Dayuan Drink
作者:
张雷1, 朱卫1, 黄豫1, 蒋洁君1, 张聪2
1.昆山市中医医院，江苏 昆山 215300
2.昆山市康复医院，江苏 昆山 215314
Author(s):
ZHANG Lei1, ZHU Wei1, HUANG Yu1, JIANG Jiejun1, ZHANG Cong2
关键词:
达原饮; 厚朴酚; 和厚朴酚; 后下; 体温反应指数; 细胞因子
Keywords:
drink; magnolol; honokiol; decocting later; thermal response index; cytokine
分类号:
R2-03
DOI:
10.12174/j.issn.2096-9600.2025.06.01
文献标志码:
A
摘要:
目的探讨厚朴后下对达原饮中厚朴酚、和厚朴酚含量及解热、抗炎作用的影响，为临床应用厚朴时的最佳煎煮时间提供依据。 方法采用高效液相色谱-质谱联用法测定厚朴不同煎煮时间厚朴酚、和厚朴酚含量；建立脂多糖大鼠模型，分析大鼠体温反应以及白细胞介素6（interleukin-6，IL-6）、肿瘤坏死因子α（tumor necrosis factor α，TNF-α）水平变化情况。 结果厚朴后下5 min时，达原饮中厚朴酚、和厚朴酚总含量最高；与模型组比较，厚朴后下5、10、20 min时能够明显降低大鼠体温反应指数、平均最大体温反应高度（P＜0.05）；厚朴后下5、20 min能明显降低IL-6表达水平（P＜0.05）；厚朴后下5、10、15、20 min均能降低TNF-α水平（P＜0.05）。 结论厚朴后下时间不同影响达原饮中厚朴酚、和厚朴酚的含量及其疗效，厚朴入汤剂最佳煎煮时间为25 min，即后下5 min时其解热、抗炎效果最佳。
Abstract:
ObjectiveTo discuss the effects of Houpo later-decocting on the contents of magnolol and honokiol contained in Dayuan drink, and antipyretic and anti-inflammatory effects of the prescription, so as to provide the reference for the best time to decoct Houpo in clinic. MethodsHigh performance liquid chromatography-mass spectrometry (HPLC-MS) was adopted to detect the contents of magnolol and honokiol contained in Dayuan drink when Houpo was cooked at different times; lipopolysaccharide (LPS) rat models were established to analyze thermal response of the rats, and the levels of IL-6 and TNF-α. ResultsWhen Houpo was cooked for five minutes, total contents of magnolol and honokiol were the highest contained in Dayuan drink; compared with the model group, Houpo cooking for five, ten and twenty minutes could obviously lower body temperature response index and the average maximum body temperature response height (P<0.05), the expressions of IL-6 were significantly reduced when Houpo was later cooked for five and twenty minutes (P<0.05), while the levels of TNF-α were lowered when Houpo was later decocted for five, ten, fifteen and twenty minutes (P<0.05). ConclusionDifferent later-decoction time of Houpo affects the contents of magnolol and honokiol of the prescription and its therapeutic effects, the optimal decoction time of Houpo is 25 minutes, that is, its antipyretic and anti-inflammatory effects are the best when Houpo is later decocted for five minutes.

备注/Memo

备注/Memo:
张雷（1981—），男，硕士学位，副主任中药师。研究方向：临床中药学、中药制剂质量研究。昆山市级科技专项项目（KJJKJZXSF2020020）。
更新日期/Last Update: 2025-06-15