醋乳香现代研究进展及质量标志物的预测OACSTPCD

Vinegar frankincense is the processed product of frankincense Olibanum processed by vinegar.After processing,part of the volatile oil components can be removed,and its irritation to gastric mucosa can be eliminated.At the same time,it can guide drugs into the meridians to enhance the effects of activating blood,relieving pain,and ensuring astringent muscle.By summarizing literature reports,the quality biomarkers(Q-markers)of vinegar frankincense were predicted and analyzed from the aspects of chemical composition and efficacy changes,irritation studies,component specificity,effectiveness,testability,compatibility environment,and correlation with in vivo processes after vinegar processing.Five triterpenoids,namely 3-acetyl-9,11-dehydro-β-boswellia acid,3-acetyl-α-boswellia acid,3-acetyl-β-boswellia acid,11-carbonyl-β-boswellia acid,and 11-carbonyl-β-acetyl-boswellia acid,as well as octyl acetate,a volatile oil component,were preliminatively identified as possible Q-markers.The results may provide a theoretical basis for the whole-process quality evaluation and clinical application research on vinegar frankincense.