摘要
目的研究锡兰肉桂生品、蜜制品、炒制品挥发油成分差异,及以秀丽隐杆线虫为模型的抗衰老作用区别。方法基于GC-MS法对锡兰肉桂不同炮制品挥发油成分进行分析;通过秀丽隐杆线虫寿命实验、脂褐素实验,确定锡兰肉桂不同炮制品挥发油对抗衰老作用的影响。结果共鉴别出40种成分,其中生品19种,蜜制品19种,炒制品26种,共有成分11种。寿命实验结果显示,相比于空白组,生品平均寿命延长45.48%、蜜制品平均寿命延长13.37%、炒制品平均寿命延长60.53%。脂褐素含量结果显示,相比于空白组,生品降低了18.81%,蜜制品降低2.96%、炒制品降低11.10%。结论不同炮制品锡兰肉桂挥发油成分种类和含量均有较大的差异,且锡兰肉桂生品、炒制品挥发油均具有显著的抗衰老能力。
Objective To investigate the difference of volatile oil components in Ceylon cinnamon raw products,honey products and stir-fried products,and the difference of anti-aging effect of C.elegans as a model.Methods The volatile oil components of different cinnamon products were analyzed by GC-MS method.The effects of volatile oils of different cinnamon products on anti-aging were determined by means of C.elegans life test and lipofuscin test.Results A total of 40 ingredients were identified,including 19 raw products,19 honey products,26 fried products,and 11 ingredients.The life experiment results showed that compared with the blank group,the average life of raw products was extended by 45.48%,the average life of honey products was extended by 13.37%,and the average life of fried products was extended by 60.53%.Lipofuscin content in raw products,honey products and stir-fried products decreased by 18.81%,2.96%and 11.10%compared with blank group.Conclusion The composition and content of volatile oil of cinnamon in different prepared products are different.The volatile oil of Ceylon cinnamon and stir-fried products had remarkable anti-aging ability.
作者
何秀娟
兰树龙
王璇
李晓欣
刘永刚
谭鹏
HE Xiujuan;LAN Shulong;WANG Xuan;LI Xiaoxin;LIU Yonggang;TAN Peng(School of Traditional Chinese Medicine,Beijing University of Chinese Medicine,Beijing 102488,China;Beijing Key Laboratory of Chinese Medicine Production Process Control and Quality Evaluation,Beijing Municipal Science and Technology Commission,Beijing 102488,China)
出处
《现代中药研究与实践》
2025年第2期12-17,共6页
Research and Practice on Chinese Medicines
基金
国家“重大新药创制”科技重大专项(2018YFC1706500)。
