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中国精品科技期刊2020
董蕊,逯影,王盼. 熵权法结合Box-Behnken响应面法优化北柴胡醋炙工艺及其对小鼠肝损伤保护作用研究[J]. 食品工业科技,2021,42(23):209−217. doi: 10.13386/j.issn1002-0306.2021040008.
引用本文: 董蕊,逯影,王盼. 熵权法结合Box-Behnken响应面法优化北柴胡醋炙工艺及其对小鼠肝损伤保护作用研究[J]. 食品工业科技,2021,42(23):209−217. doi: 10.13386/j.issn1002-0306.2021040008.
DONG Rui, LU Ying, WANG Pan. The Process Optimization of Vinegar Roasting of Bupleurum chinense by Entropy Weight Method Combined with Box-Behnken Response Surface Method and Its Protective Effect on Mice Liver Injury[J]. Science and Technology of Food Industry, 2021, 42(23): 209−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040008.
Citation: DONG Rui, LU Ying, WANG Pan. The Process Optimization of Vinegar Roasting of Bupleurum chinense by Entropy Weight Method Combined with Box-Behnken Response Surface Method and Its Protective Effect on Mice Liver Injury[J]. Science and Technology of Food Industry, 2021, 42(23): 209−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040008.

熵权法结合Box-Behnken响应面法优化北柴胡醋炙工艺及其对小鼠肝损伤保护作用研究

The Process Optimization of Vinegar Roasting of Bupleurum chinense by Entropy Weight Method Combined with Box-Behnken Response Surface Method and Its Protective Effect on Mice Liver Injury

  • 摘要: 目的:优化醋炙柴胡炮制工艺,探究柴胡醋炙前后对小鼠急性肝损伤的保肝作用。方法:熵权法结合Box-Behnken响应面设计法,对柴胡皂苷A、柴胡皂苷D、浸出物等指标综合评分,考察醋用量、闷润时间、炒制温度因素,以优化醋炙柴胡炮制工艺。建立对乙酰氨基酚(APAP)诱导小鼠急性肝损伤模型,分析柴胡醋炙前后对小鼠肝功能、炎症、氧化应激的影响。结果:醋柴胡炮制工艺参数为:醋用量23%,闷润时间2.8 h,炒制温度145 ℃,其指标含量分别为柴胡皂苷A 0.65%,柴胡皂苷D 0.74%,浸出物20.67%。醋柴胡组的小鼠血清中的谷丙转氨酶(ALT)、谷草转氨酶(AST)、肿瘤坏死因子-α、白细胞介素-6、白细胞介素-1β水平显著降低(P<0.05),肝组织中的还原型谷胱甘肽(GSH)、谷胱甘肽过氧化物酶(GSH-Px)、超氧化物歧化酶(SOD)均有不同程度的提高,丙二醛(MDA)显著降低(P<0.05)。柴胡组对于GSH-Px和GSH的改善不明显。结论:熵权法结合Box-Behnken响应面法优化北柴胡醋炙的炮制工艺稳定。通过抑制炎症和缓解氧化应激,醋柴胡能够改善急性肝损伤,且效果比柴胡组更显著。

     

    Abstract: Objective: The concoction process of vinegar roasted Chai Hu was optimized to investigate the hepatoprotective effect of Chai Hu before and after vinegar roasting on acute liver injury in mice. Methods: Combined with Box-Behnken response surface design method, the entropy weight method was applied. The indices of Saikosaponin A, Saikosaponin D and leachate were comprehensively scored to evaluate the vinegar dosage, smothering and wetting time and frying temperature so as to optimize the vinegar roasting process of Chai Hu. A model of acetaminophen (APAP)-induced acute liver injury in mice was established to analyze the effects on liver function, inflammation and oxidative stress before and after the vinegar roasting of Chai Hu. Results: The process parameters were 23% vinegar, 2.8 h smothering and wetting time and 145 ℃ frying temperature. The index contents were 0.65% Saikosaponin A, 0.74% Saikosaponin D and 20.67% leachate. In the Chai Hu vinegar group, the serum levels of mice were significantly reduced in alanine transaminase (ALT), glutathione transaminase (AST), tumour necrosis factor-α, interleukin-6, and interleukin-1β (P<0.05). In the liver tissues, the levels of glutathione (GSH), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) increased respectively, and MDA significantly reduced (P<0.05). The Chai Hu group indicated insignificant improvement in GSH-Px and GSH. Conclusion: Entropy weight method combined with Box-Behnken response surface method optimized the process of the concoction of Northern Chai Hu with vinegar roasting was stable. With better effect than that of the Chai Hu group, vinegar Chai Hu can improve acute liver injury through inhibiting inflammation and lessening oxidative stress.

     

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