Anemarrhena And Wine-processed Pharmacodynamic Material Basis Studies

Objective:Research on the wine making conditions of Anemarrhena asphodeloides and determine the best processing technology of Anemarrhena asphodeloides.Through the analysis of the chemical composition before and after the preparation of Anemarrhena asphodeloides,clarify the changes of the chemical composition before and after the wine,and provide theoretical guidance for the follow-up pharmacodynamic research.Compare the changes of various physiological and biochemical indexes before and after the processing of Anemarrhena asphodeloides,and explore the changes in chemical composition after the wine is processed,which leads to changes in the efficacy of the drug;Study the effect of decoction pieces on plasma metabolites after entering the blood,and then clarify the reduction of toxicity before and after the alcohol production.The overall experiment,from the change of chemical composition to the change of pesticide effect,provides reference for future clinical medication and preparation research of wine-processed Anemarrhena asphodeloides.Methods:The L₉（3⁴）orthogonal table is selected for the selection of the production process of Anemarrhena asphodeloides,with the frying time,moistening time,and frying temperature as the influencing factors.Each factor is selected at 3 levels.Mangiferin and Timosaponin BⅡare used as assessment index.HPLC-MS method was used for qualitative analysis of constituents incrude and wine-processed Anemarrhena asphodeloides.And combined with Response for semi-quantitative analysis.SD rats were perfused with high and low doses of Anemarrhena asphodeloides aqueous extract before and after processing,body mass and rectal temperature were recorded,and Visual spectrophotometry kit was used to detect plasma substance metabolism（LA,PA,TG）,micromethod was used tissue energy metabolism(Na⁺-K⁺-ATPase,Ca²⁺-Mg²⁺-ATPase),similarities and differences,clear the change of bitter cold of Anemarrhena asphodeloides before and after wine-processing.As well as the changes in potency and toxicity.Results:1.Through orthogonal experiments,it is determined that the best wine preparation technology of Anemarrhena asphodeloides is:200g of Anemarrhena asphodeloides slices,add 30g rice wine and mix well,moisten for 60min,stir-fry at 130℃for 20min,stir-frying nearly dry.2.The results showed that 47 chemical constituents were identified in crude Anemarrhena asphodeloides,25 in ES+and 22 in ES-;58 chemical constituents were identified in wine-processed Anemarrhena asphodeloides,25 in ES+and36 in ES-（Both ES+and ES-are 3）,the comparative analysis results of Anemarrhena asphodeloides and wine-processed Anemarrhena asphodeloides:only 8 compounds are contained in Anemarrhena asphodeloides,and 21 compounds are only contained in wine-processed Anemarrhena asphodeloides;3.After oral administration of Anemarrhena asphodeloides,the body weight and anal temperature of rats decreased,and the metabolism of material and energy was slowed down.Among them,body weight,anal temperature,Na⁺-K⁺-ATP ase and Ca²⁺-Mg²⁺-ATP ase in liver tissue decreased.Wine-processed Anemarrhena asphodeloides has a significant callback effect on the changes.It can also downgrade the TG,LA and PA content in the plasma.Conclusion:1.Determined the best process for making Anemarrhena asphodeloides wine.2.It is clear that the difference constituents between crude and wine-processed Anemarrhena asphodeloides.3.The wine processing can reduce the bitter coldness of Anemarrhena asphodeloides,improving its inhibitory effect on rat growth and energy metabolism.According to the changes in plasma substance metabolism,it is speculated that compared with raw products,it can further reduce the blood glucose and blood lipid content in plasma to achieve the effect of increasing efficiency and reducing toxicity.The conclusions of this article can provide scientific basis and theoretical guidance for the future clinical application and the research of wine-processed Anemarrhena asphodeloides preparations.