药学研究2025，Vol.44Issue(7)：674-682,9.DOI:10.13506/j.cnki.jpr.2025.07.008
丹参酒制前后丹参酮提取物经体外仿生消化的差异研究
Study on the differences in tanshinone extracts from Salvia miltiorrhiza before and after wine processing through in vitro biomimetic digestion
摘要
Abstract
Objective Compared the differences with the main ingredient content,antioxidant and lipid-lowering activ-ities of tanshinone extract and wine tanshinone extract after in vitro biomimetic digestion.Methods HPLC was used to de-termine the contents of salvianolic acid A,dihydrotanshinone Ⅰ,cryptotanshinone,tanshinone Ⅰ and tanshinone ⅡA after in vitro biomimetic digestion of tanshinone extract and wine tanshinone extract.The total antioxidant activity,·OH scavenging capacity,DPPH radical scavenging capacity,pancreatic lipase inhibition rate,and cholate binding capacity were used as in-dicators to determine the differences in antioxidant and lipid-lowering activities of tanshinone extract and liquor tanshinone extract after in vitro bionic digestion.Pearson Correlation Test and SIMCA-P14.1 software were used to analyze the correla-tion between the changes of components and biological activities.Results After simulated gastric digestion,compared with raw tanshinone extract,the content of salvianolic acid A and dihydrotanshinone Ⅰ in wine-processed tanshinone extract in-creased,while the content of cryptotanshinone decreased.The levels of tanshinone Ⅰ and tanshinone ⅡA in raw tanshinone extract were too low to be accurately quantified,and thus no comparison was made.After simulated intestinal digestion,com-pared with raw tanshinone extract,the content of cryptotanshinone,tanshinone Ⅰ,and tanshinone ⅡA in wine-processed tanshinone extract increased.The level of dihydrotanshinone Ⅰ in raw tanshinone extract after simulated intestina Ⅰdigestion was too low to be accurately quantified,and thus no comparison was made.Compared with the crude tanshinone ex-tract,the total antioxidant activity,·OH clearance rate and lipid-lowering activity of the ethyl tanshinone extract were signif-icantly enhanced after simulated gastrointestinal digestion(P＜0.05).Correlation analysis found that dihydrotanshinone Ⅰ,tanshinone Ⅰ,and salvianolic acid A were the main components responsible for the differences in antioxidant and lipid-low-ering activities between the crude and dihydrotanshinone extracts.Conclusion Dihydrotanshinone Ⅰ,tanshinone Ⅰ,tan-shinone ⅡA,cryptotanshinone,and salvianolic acid A are the essential pharmacodynamic material bases that enhance the blood-activating and stasis-resolving effects of Salvia miltiorrhiza after wine processing.关键词
丹参/酒制/丹参酮提取物/体外仿生消化/成分/生物活性Key words
Salvia miltiorrhiza Bge./Liquor burning/Tanshinone extract/In vitro biomimetic digestion/Composition/Biological activity分类
医药卫生引用本文复制引用
孙爱军,孙梓玮,李玮,崔伟亮,王莉茹,李慧芬..丹参酒制前后丹参酮提取物经体外仿生消化的差异研究[J].药学研究,2025,44(7):674-682,9.基金项目
国家重点研发计划项目(No.2023YFC3504102) （No.2023YFC3504102）
山东省自然科学基金项目(No.ZR2020MH374) （No.ZR2020MH374）
山东省重点研发计划项目(No.2021CXGC010511) （No.2021CXGC010511）
全国中药特色技术传承人才培训项目(No.国中医药人教函[2023]96号) （No.国中医药人教函[2023]96号）
山东省研究生教育教学改革研究项目(No.SDYJSJGC2023020) （No.SDYJSJGC2023020）
国家药品监管科学体系建设重点项目(No.RS2024Z006) （No.RS2024Z006）
