CN105832874A - 具有保护酒精性肝损伤作用的五味子籽油及其制备方法 - Google Patents
具有保护酒精性肝损伤作用的五味子籽油及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有保护酒精性肝损伤作用的五味子籽油及其制备方法。本发明利用压榨法将五味子籽进行压榨，得到五味子籽油，其中压榨温度为40℃～60℃，工作压力为50MPa～70MPa，压榨时间为25～35min。五味子籽油的得率高于25％，含有较高浓度的五味子木质素类有效成分，其中五味子醇甲的含量高达2.1％～2.9％。本发明采用通常废弃的五味子籽作为主要原料，获得高含量有效成分的五味子籽油，实现了废物利用，降低了生产成本，因制备过程中没有使用有机溶剂，提高了产品的安全性。本发明的五味子籽油具有良好的保护酒精性肝损伤作用。
Description
技术领域
本发明涉及一种五味子籽油及其的制备方法，具体涉及具有保护酒精性肝损伤作用的五味子籽油及其制备方法。
背景技术
五味子为木兰科植物五味子(Schisandra chinensis(Turcz.)Baill.)(习称北五味子)的干燥成熟果实。具有收敛固涩、益气生津、补肾宁心的功效,用于久咳虚喘、遗精、滑精、遗尿尿频、久泻不止、自汗、盗汗、津伤口渴、短气脉虚、内热消渴、心悸失眠等症。
五味子含有五味子醇甲、五味子甲素和五味子乙素等多种木质素类成分。五味子醇甲作为五味子的重要有效成分，其药理作用涉及消化系统、心血管系统、中枢神经系统、生殖系统以及抗氧化、抗衰老等各个方面。目前我国市场上主要开发出五味子果酒、五味子果酱、五味子果酪等一系列产品，主要采用五味子果仁或果实，对于五味子籽或五味子籽油的药效学研究很少，还没有五味子籽或五味子籽油作为主要原料的具有保健功能的产品。
五味子籽油是五味子成熟的籽经过压榨工艺生产而成的橙黄色透明油状液体，气清香、味苦，可做润滑油或制作肥皂。五味子籽油的提取方法主要有索氏提取法、回流法、浸渍法、微波或超声辅助提取法等。但多具有生产工艺周期长、成本高、有效成分含量低等缺点。同时因多采用有机溶剂提取，作为原料药，存在安全隐患。
发明内容
本发明的目的在于开发具有医疗保健价值的五味子植物资源，以干燥五味子种子为原料，制备一种具有保护酒精性肝损伤作用的五味子籽油，以此为原料可制备各种剂型的口服保健食品。
本发明的技术方案如下：
一种具有保护酒精性肝损伤作用的五味子籽油，其特征在于，其制备方法，包括以下步骤：
(1)将五味子加水浸泡，脱皮得到种子，经干燥、筛选，得五味子籽；
(2)将五味子籽装入榨油机压榨得到五味子籽油粗品，其中压榨温度为40℃～60℃，工作压力为50MPa～70MPa，压榨时间为25～35分钟；
(3)将五味子籽油粗品装入过滤机，在过滤温度40℃～60℃、工作压力0.2～0.4MPa、滤布孔径25～45μm下进行过滤；滤液再用滤布孔径为5～15μm的条件下进行过滤，得到五味子籽油。
在上述制备方法中，步骤(1)中所有的筛选过程为：将脱皮得到的五味子种子在40℃～60℃下干燥后，用上层筛孔直径为6.00mm，下层筛孔直径1.0mm的双层筛选机进行筛选，收集中间层的五味子籽。
进一步地，在上述所有技术方案中，步骤(1)中所述的五味子为北五味子的干燥成熟果实。
进一步地，在上述所有技术方案中，所述五味子籽油按照质量百分含量含有五味子醇甲：2.1％-2.9％，五味子甲素：0.2％-0.8％，五味子乙素：2.3％-3.1％。
本发明还提供所述的五味子籽油在制备具有保护酒精性肝损伤作用的药物中的应用。进一步地，本发明所述的五味子籽油可以与药物学上可接受的辅料混合制备成颗粒剂、片剂、或胶囊便于服用和携带。
本发明的有益效果：
1.本发明利用压榨法在特定的工作条件下将五味子籽进行压榨，得到五味子籽油，得率高于25％，含有较高浓度的五味子木质素类有效成分，其中五味子醇甲的含量高达2.1％～2.9％。
2.本发明的五味子籽油是五味子废弃的成熟的种子经压榨获得，实现了废物利用，降低生产成本，从而可以提高企业的经济效益，具有一定的社会效益。因没有使用有机溶剂，提高了产品的安全性，同时本发明的方法简单，周期短，成本低，适合于工业化应用。
3.本发明的方法制备得到的五味子籽具有很好的保护酒精性肝损伤作用。
附图说明
图1为本发明五味子籽油高效液相色谱仪分析主要木脂素类成分含量峰值图谱；
图2为本发明五味子籽油保护酒精性肝损伤作用肝脏组织切片结果。
具体实施方式
以下结合实施例对本发明的具体实施方式加以说明。但本发明的保护范围不能认为只局限于下述具体实施方式及具体实例。对所属技术领域的普通技术人员来说，在不脱离本发明构思的基本前提下，还可以做出若干简单推演或等同替换，这些等同替换方案仍然将被视为在本发明的保护范围之内。下述实施例中，如无特殊说明，所使用的实验方法均为常规方法，所用材料、试剂等均可从生物或化学试剂公司购买。
实施例1
五味子籽油，按照如下方法制备得到：
(1)将北五味子加入水(或蒸馏水)浸泡，脱皮得到种子、在40℃下干燥后，用上层筛孔直径为6.00mm，下层筛孔直径1.0mm的双层筛选机进行筛选，收集得到中间层的五味子籽；
(2)将五味子籽装入榨油机，在压榨温度45℃，工作压力52MPa下压榨35min，得到五味子籽油粗品；
(3)将五味子籽油粗品装入过滤机，在过滤温度45℃，工作压力0.2MPa，滤布孔径38μm的条件下进行过滤；滤液再用滤布孔径为6.5μm的条件下进行过滤，得到橙黄色五味子籽油，得油率为25％。
五味子籽油的成分分析：
用高效液相色谱仪(日本岛津LC-10A)检测五味子籽油中木质素类成分的含量。
检测条件：
检测器：紫外检测器，检测波长：254nm
色谱柱：反相C18柱，5μm，4.6×250mm
等度洗脱条件：甲醇/水＝77/23流速：1mL/min
柱温：35℃
检测方法：将五味子籽油用适当比例的乙酸乙酯和甲醇稀释、混匀，进样(10μl)。
检测结果：经高效液相色谱法检测：五味子籽油主要木脂素成分的百分含量分别为：五味子醇甲：2.52％、五味子甲素：0.58％、五味子乙素：2.73％，色谱图如图1。
五味子籽油经高效液相色谱仪分离检测，主要考察其3种木脂素类成分。五味子籽资源丰富，可以进一步将其进行工业化发展，为寻找新资源和产品多样化提供一个广阔前景。
实施例2
五味子籽油，按照如下方法制备得到：
(1)将北五味子加入水(或蒸馏水)浸泡，脱皮得到种子、在60℃下干燥后，用上层筛孔直径为6.00mm，下层筛孔直径1.0mm的双层筛选机进行筛选，收集得到中间层的五味子籽；
(2)将五味子籽装入榨油机，在压榨温度60℃，工作压力70MPa下压榨25min，得到五味子籽油粗品；
(3)将五味子籽油粗品装入过滤机，在过滤温度55℃，工作压力0.4MPa，滤布孔径45μm的条件下进行过滤；滤液再用滤布孔径为13μm的条件下进行过滤，得到橙黄色五味子籽油，得油率为27％。
实验例3
五味子籽油保护酒精性肝损伤作用评价：
选用体重为18-22g健康昆明种成年雄性小鼠。用浓度为50％无水乙醇(分析纯，以蒸馏水稀释)造成酒精性肝损伤模型(赵敏等，小鼠急性酒精性肝损伤模型的建立及应用，华南预防医学，2005年2月第31卷1期，14-17页)，小鼠灌胃量12mL/kg.bw(乙醇密度0.8g/mL，折合乙醇的剂量4800mg/kg.bw)，获得酒精性肝损伤模型小鼠共40只。以等剂量的蒸馏水代替乙醇灌胃给药的小鼠作为对照组，共10只。酒精性肝损伤模型小鼠分为一个模型组和三个剂量组，每组10只。将本发明实施例1制备得到的五味子籽油溶于纯大豆油，灌胃给药，三个剂量组给药剂量分别为0.125g/kg(低剂量组)、0.25g/kg(中剂量组)、0.50g/kg(高剂量组)，对照组和模型组给等剂量的纯大豆油。每个组灌胃给药30天，每天早晚两次给药。30天给药结束后对小鼠禁食16小时处死动物，取小鼠肝脏。取部分肝脏制备成10％组织匀浆液，用生物试剂盒分别检测肝组织中丙二醛(MDA)、还原型谷胱甘肽(GSH)和甘油三酯(TG)的含量。各组实验结果用统计学软件SPSS 16.0进行t检验。
结果：
(1)肝脏组织中MDA、GSH、TD的含量测定结果
实验结果分析显示：小鼠肝组织中MDA和TG含量随着剂量的增加而明显降低，而且高剂量组与模型组相比均有显著性差异(P<0.05或P<0.01；P<0.01或P<0.001)；GSH含量随着剂量的增加而明显增高，而且高剂量组与模型组相比有显著性差异(P<0.001)，实验数据如表1。
表1.肝脏组织中MDA、GSH、TD的含量测定结果(n＝10,x±s)
注：各剂量与模型组比较：1)P<0.05，2)P<0.01，3)P<0.001
(2)肝脏组织切片结果
从肝左叶中部做横切面取材，冰冻切片，用HE染色法染色，进行病理组织学检查。用400倍电子显微镜连续观察整个组织切片并拍照。如图2所示，对照组(图2A)小鼠的肝细胞紧密的排列在一起，细胞核轮廓清晰。模型组(图2B)小鼠的肝细胞则多肿胀坏死，细胞核染色较淡或没有颜色。低剂量组(图2C)和中剂量组(图2D)小鼠的肝细胞有部分肿胀坏死，细胞轮廓难以观察清楚，细胞核染色较淡。高剂量组(图2E)小鼠的肝细胞则稍优于低和中剂量组的肝细胞，肝细胞肿胀坏死的情况较少，可观察到细胞轮廓。可以看出随着五味子籽油药物剂量的增加，改善酒精性肝损伤效果较为明显。
Claims (4)
1.一种具有保护酒精性肝损伤作用的五味子籽油，其特征在于，其制备方法，包括以下步骤：
(1)将五味子加水浸泡，脱皮得到种子，经干燥、筛选，得五味子籽；
(2)将五味子籽装入榨油机压榨得到五味子籽油粗品，其中压榨温度为40℃～60℃，工作压力为50MPa～70MPa，压榨时间为25～35分钟；
(3)将五味子籽油粗品装入过滤机，在过滤温度40℃～60℃、工作压力0.2～0.4MPa、滤布孔径25～35μm下进行过滤；滤液再用滤布孔径为5～15μm的条件下进行过滤，得到五味子籽油。
2.根据权利要求1所述的五味子籽油，其特征在于，步骤(1)中所述的五味子为北五味子的干燥成熟果实。
3.根据权利要求1所述的五味子籽油，其特征在于，所述五味子籽油按照质量百分含量含有五味子醇甲：2.1％～2.9％，五味子甲素：0.2％～0.8％，五味子乙素：2.3％～3.1％。
4.如权利要求1所述的五味子籽油在制备具有保护酒精性肝损伤作用的药物中的应用。
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