Lee In-Hee, Chung Hwa-Jin, Shin Joon-Shik, Ha In-Hyuk, Kim Me-Riong, Koh Wonil, Lee Jinho
Jaseng Spine and Joint Research Institute, Jaseng Medical Foundation, Seoul, Republic of Korea.
Pharmacogn Mag. 2017 Jul-Sep;13(51):418-424. doi: 10.4103/pm.pm_425_16. Epub 2017 Jul 19.
GCSB-5, an herbal drug composition with an anti-inflammatory effect, is prepared by boiling, which is the most common herbal extraction method in traditional Korean medicine. Several parameters are involved in the process, i.e., extractant type, herb-to-extractant ratio, extraction temperature and pressure, and total boiling time.
The aim of this study was to examine the influence of boiling time on index compound amount and the antioxidative and anti-inflammatory activities of GCSB-5.
Different samples of GCSB-5 were obtained by decocting for 30, 60, 90, 120, 150, and 240 min. Each sample was tested for hydrogen ion concentration (pH), total soluble solid content (TSSC), marker compound profiles, and antioxidative and anti-inflammatory activity.
pH was found to decrease while TSSC increased with extended decoction. Marker compound contents for GCSB-5 (acanthoside D for Seem, 20-hydroxyecdysone for Nakai, and pinoresinol diglucoside for Oliver) remained relatively constant regardless of the length of boiling. Total D-glucose amount increased with longer boiling. The antioxidative and anti-inflammatory potentials of GCSB-5 were not substantially affected by decoction duration.
Biological characteristics and marker compound content of GCSB-5 were not altered significantly in prolonged boiling.
Longer boiling duration of GCSB-5 did not increase yield in a time-dependent manner, but yields of 210 and 240 min samples were significantly higherHydrogen ion concentration of GCSB-5 samples decreased while total soluble solid content and D-glucose concentration levels increased with boiling durationAlthough concentrations of some index compounds increased with extended boiling duration of GCSB-5, increase was small and not in a direct proportional relationshipAntioxidative and anti-inflammatory properties of GCSB-5 were not substantially affected by decoction duration. CAM: Complementary and alternative medicine; KIOM: Korea Institute of Oriental Medicine; KMD: Korean medicine doctor; TSSC: Total soluble solid content; pH: Hydrogen ion concentration; HPLC: High-performance liquid chromatography; NO: Nitric oxide; NO: Nitric dioxide; LPS: Lipopolysaccharide; DMSO: Dimethyl sulfoxide.
GCSB - 5是一种具有抗炎作用的草药组合物，通过水煮制备，这是韩国传统医学中最常见的草药提取方法。该过程涉及几个参数，即提取剂类型、药材与提取剂比例、提取温度和压力以及总煮沸时间。
本研究旨在考察煮沸时间对GCSB - 5中指标化合物含量以及抗氧化和抗炎活性的影响。
通过分别煎煮30、60、90、120、150和240分钟获得不同的GCSB - 5样品。对每个样品进行氢离子浓度（pH）、总可溶性固形物含量（TSSC）、标志性化合物谱以及抗氧化和抗炎活性测试。
随着煎煮时间延长，发现pH降低而TSSC升高。GCSB - 5的标志性化合物含量（Seem的刺五加苷D、Nakai的20 - 羟基蜕皮甾酮和Oliver的松脂醇二葡萄糖苷）无论煮沸时间长短均保持相对恒定。总D - 葡萄糖量随煮沸时间延长而增加。GCSB - 5的抗氧化和抗炎潜力基本不受煎煮时间的影响。
长时间煮沸对GCSB - 5的生物学特性和标志性化合物含量无显著改变。
GCSB - 5较长的煮沸时间并未以时间依赖方式提高产量，但210分钟和240分钟样品的产量显著更高。GCSB - 5样品的氢离子浓度随煮沸时间降低，而总可溶性固形物含量和D - 葡萄糖浓度水平升高。虽然GCSB - 5的一些指标化合物浓度随煮沸时间延长而增加，但增加幅度较小且不成正比关系。GCSB - 5的抗氧化和抗炎特性基本不受煎煮时间的影响。 补充和替代医学（CAM）；韩国韩医学研究院（KIOM）；韩医（KMD）；总可溶性固形物含量（TSSC）；氢离子浓度（pH）；高效液相色谱法（HPLC）；一氧化氮（NO）；二氧化氮（NO）；脂多糖（LPS）；二甲基亚砜（DMSO）
