西部中医药2025，Vol.38Issue(6)：1-5,5.DOI:10.12174/j.issn.2096-9600.2025.06.01
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
Effects of Houpo Later-decoction Time on the Contents of Magnolol and Honokiol,and the Pharmacodynamics of Dayuan Drink
摘要
Abstract
Objective:To 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.Methods:High 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.Results:When 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).Conclusion:Different 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.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Key words
Dayuan drink/magnolol/honokiol/decocting later/thermal response index/cytokine分类
医药卫生引用本文复制引用
张雷,朱卫,黄豫,蒋洁君,张聪..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(6):1-5,5.基金项目
昆山市级科技专项项目(KJJKJZXSF2020020). （KJJKJZXSF2020020）
