中草药2026，Vol.57Issue(10)：3730-3740,11.DOI:10.7501/j.issn.0253-2670.2026.10.006
不同种类醋炮制对青皮主要成分及抗氧化活性的影响
Effects of different vinegar processing methods on major constituents and antioxidant activity of Citri Reticulatae Pericarpium Viride
摘要
Abstract
Objective To investigate the effects of different types of vinegar as processing excipients on the main components and antioxidant activity of Qingpi(Citri Reticulatae Pericarpium Viride,CRPV),aiming to provide a basis for optimizing the vinegar stir-frying processing technology and establishing quality standards for vinegar used as a processing excipient in traditional Chinese medicine.Methods The influence of 20 batches of vinegar as processing excipients on the main components of CRPV was studied using HPLC combined with chemical pattern recognition.The antioxidant activity of CRPV processed with different vinegars was determined by DPPH and ABTS assays.A comprehensive score was calculated by weighting averaging of principal component scores based on their contribution rates.Orthogonal partial least squares-discrimination analysis(OPLS-DA)was employed to identify differential markers for distinguishing different vinegar-processed products.Results A total of 15 common peaks were calibrated in the HPLC of vinegar-processed CRPV,and six flavonoids,including narirutin,hesperidin,didymin,hesperetin,sinensetin,and nobiletin,were identified.Principal component analysis(PCA)indicated that CRPV processed with mature vinegar achieved the highest comprehensive score,followed by those processed with white vinegar,rice vinegar,and balsamic vinegar,respectively.Hesperetin and hesperidin can serve as differential markers to distinguish the different vinegar-processed CRPV products.In vitro antioxidant assays showed that CRPV processed with white vinegar exhibited the strongest DPPH radical scavenging ability,while raw CRPV possessed the optimal ABTS radical scavenging capacity.The antioxidant potency composite(APC)index was highest for the white vinegar-processed product ranked the highest,followed by those processed with aromatic vinegar,rice vinegar,and aged vinegar.Conclusions The type of vinegar excert selective effects on the dissolution and transformation of flavonoid components in CRPV and modulate its antioxidant activity.Mature vinegar is more conducive to the retention of flavonoid components,while white vinegar can significantly enhance its antioxidant capacity.In practical applications,the selection should be tailored according to specific therapeutic objectives.关键词
醋/青皮/HPLC含量测定/化学模式识别/抗氧化活性/芸香柚皮苷/橙皮苷/香蜂草苷/橙皮素/甜橙黄酮/川陈皮素Key words
vinegar/Citri Reticulatae Pericarpium Viride/HPLC content determination/chemical pattern recognition/antioxidant activity/narirutin/hesperidin/didymin/hesperetin/sinensetin/nobiletin分类
医药卫生引用本文复制引用
李新悦,张磊,杨纯国,许丽丽,汪冰,张紫茹,崔伟亮,李慧芬..不同种类醋炮制对青皮主要成分及抗氧化活性的影响[J].中草药,2026,57(10):3730-3740,11.基金项目
国家重点研发计划项目—中医药现代化专项(2023YFC3504102) （2023YFC3504102）
国家药品监管科学体系建设重点项目(RS2024Z006) （RS2024Z006）
山东省中医药科技项目(MR20241736) （MR20241736）
药品监管科学全国重点实验室课题(2025SKLDRS0338) （2025SKLDRS0338）
2025年全国老药工传承工作室建设项目(国中医药人教函〔2025〕181号) （国中医药人教函〔2025〕181号）
2024山东中医药大学药苑育研(YYCXJJ-202416) （YYCXJJ-202416）
