| Object: "Sanxian" is the general name for Hawthorn,Malt and Medicated Leaven.Its coking product is called "Jiao Sanxian".This study intends to investigate the changes in the chemical composition between “Sanxian” and “Jiao Sanxian”,and the material basis of the “coke aroma”,to find common substances,in order to clarify the material basis for the promotion digestion of “Jiao Sanxian".Through the pharmacological experiments to explore the mechanism of enhanced “abductive dispersion of food stagnation” effect of “Jiao Sanxian”,and to clarify the mechanism “Xiaoxiang arousing spleen” of Chaojiao Traditional Chinese Medicine.Method:1.Referring to the 2015 edition of the Chinese Pharmacopoeia,an online non-contact temperature control method was used to prepare the corresponding "Jiao Sanxian" under medium-fire conditions.Determination of the content of the original chemical composition: The content of organic acids was determined by titration;the amylase activity was determined by DNS method;and the protease activity was measured by Folin-phenol reagent method.The study of the material basis of the coke aroma: Determination of Maillard Reaction Markers 5-Hydroxymethylfurfural by High Performance Liquid Chromatography(HPLC);Headspace solid-phase microextraction(HS-SPME)coupled with GC-MS method was used to analyze the odor components of charred odor and find the common substance basis.2.KM mice and SD rats were modeled for food indigestion,divided into control group,model group,positive group,raw product group,coke product group,coke aroma group,coke product + coke aroma group.Making a self-designed odor delivery instruments,the animals were given gavage and odor.During the period,animal weight and food intake were recorded.In mice gastric emptying and intestinal propulsion experiments were performed by intragastric administration of semi-solid paste,and serum D-xylose content was measured by Elisa method.The volume of gastric juice in rats was recorded.The acidity of gastric juice was measured by titration,and the total gastric acid flux was calculated.The activity of pepsin in gastric juice was determined by Mett’s capillary method.Elisa method was used to determine the levels of brain-gut peptide MTL(motilin),VIP(vasoactive intestinal peptide)and CCK(cholecystokine)in rat serum.The expression of ghrelin protein in the hypothalamus,antrum,and duodenum was determined by immunohistochemistry.Result:1.The content of organic acids,amylase activity and protease activity were significantly reduced after scorched coke.2.5-HMF content of Maillard reaction was significantly increased after scorched coke.There are 6 common odor components for the chars: 3-methyl-butyraldehyde,2-methyl-butyraldehyde,furfural,2,3-dihydro-3,5-dihydroxy-6-Methyl-4H-pyran-4-one,5-methylfuranaldehyde,5-hydroxymethylfurfural.3.Pharmacological experiment results:(1)Compared with the model group,the animals in the coke product group and the coke product + coke aroma group had the most significant body weight gain,the most food intake,and the highest food utilization rate.The body weight,food intake,and food utilization of the smell group rats also increased significantly.(2)Compared with the model group,gastric emptying and intestinal propulsion in the coke aroma group were significantly accelerated(P<0.001),and serum D-xylose content was significantly increased(P<0.01).Compared with the coke product group,gastric emptying and intestinal propulsion were significantly faster in the coke product + coke aroma group(P<0.05),and serum D-xylose content was significantly increased(P<0.05).(3)Compared with the model group,gastric juice secretion,total gastric acid flux,and pepsin activity increased significantly in the coke-pill group and the coke product + coke aroma group(P<0.01 or P<0.001);The function was not obvious,but the total gastric acid flux increased significantly and the pepsin activity increased significantly(P<0.01 or P<0.001).Compared with the coke product group,the total gastric acid flux and pepsin activity were significantly increased in the coke product + coke aroma group(P<0.001).(4)Compared with the model group,the serum MTL content in the coke aroma group was significantly increased(P<0.01),the CCK and VIP content was not decreased significantly;compared with the coke product group,the serum MTL content in the coke product + the coke aroma group was significantly increased(P <0.05),CCK content was significantly reduced(P <0.05),VIP content was not decreased significantly.(5)Compared with model group,the expression of Ghrelin protein in the hypothalamus,antrum and duodenum of the coke aroma group was significantly increased(P<0.05).Conclusion:1.The content of organic acids and the activity of digestive enzymes were all decreased after scorched coke.The effective ingredients of "Jiao Sanxian" are not only organic acids and digestive enzymes,but may have new substances that produce enhanced therapeutic effects.2.The higher content of 5-HMF was detected in "Jiao Sanxian".It was inferred that Maillard reaction occurred and a series of Maillard reaction flavor products represented by 5-HMF were produced.3.3-methyl-butyraldehyde,2-methyl-butyraldehyde,furfural,and 5-HMF in the common components of the charred odor have been reported on spleen activity.It is inferred that the common components of charred odor may have the effect of “Jiaoxiang arousing spleen”,and together with other components of the drug,the effect of enhancing “abductive dispersion of food stagnation” may be achieved.4.The “coke aroma”(Maillard reaction products including burnt odorants)produced after the "Jiao Sanxian" fried coke promotes digestion.It works synergistically with other chemical components(such as organic acids,etc.)to enhance the efficacy of “abductive dispersion of food stagnation” by promoting gastrointestinal smooth muscle contraction,promoting secretion of digestive juices,central nerve stimulation,and "brain-intestine correlation" mechanisms. |
PDF Full Text Request