Shan Yu, Zhang Jia-Mei, Ding Yue-Zhu, He Meng-Ting, Dai Xing-Xing, Ma Xiao-Hong, Yuan Rui-Juan
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China.
Zhongguo Zhong Yao Za Zhi. 2016 May;41(10):1843-1848. doi: 10.4268/cjcmm20161013.
In order to determine the scientificalness of traditionally processed Whitmania pigra, water extraction method and bionic extraction method were used respectively to extract the anticoagulating active components in W. pigra hanging dry products, talcum powder fried products and wine immersing-baked products. Activated partial thromboplastin time (APTT), prothrombin time (PT), thrombin time (TT), and antithrombin activity were selected as the activity indexes to evaluate the anticoagulant activities of different processed W. pigra. Then the contents of protein in different processed W. pigra were measured by Coomassie brilliant blue method to preliminarily explain the reason of anticoagulant activity changes. When water extraction method was used, the results of APTT, PT, TT and antithrombin activity showed that the anticoagulant activities of W. pigra were decreased both in talcum powder fried products and wine immersing-baked products, and the activity order was as follows: hanging dried products> wine immersing-baked products>talcum powder fried products. This order was same as the protein content order. While when bionic extraction was used, APTT was shortened in talcum powder fried products, but all the other results indicated the anticoagulant activities of W. pigra processed products were increased, and the activity order was as follows: wine immersing-baked products>talcum powder fried products>hanging dry products. As compared with water extraction, the bionic extraction was more similar to the absorption process of W. pigra in human digestive system after oral administration and was more scientific. Therefore, the traditional processing method can not only modify the taste and smell, but also enhance the anticoagulant activity of W. pigra.
为确定传统炮制蚂蟥的科学性，分别采用水提法和仿生提取法提取蚂蟥挂干品、滑石粉炒品和酒浸制品中的抗凝活性成分。选取活化部分凝血活酶时间（APTT）、凝血酶原时间（PT）、凝血酶时间（TT）及抗凝血酶活性作为活性指标，评价不同炮制品蚂蟥的抗凝活性。然后采用考马斯亮蓝法测定不同炮制品蚂蟥中的蛋白质含量，初步解释抗凝活性变化的原因。采用水提法时，APTT、PT、TT及抗凝血酶活性结果表明，滑石粉炒品和酒浸制品蚂蟥的抗凝活性均降低，活性顺序为：挂干品＞酒浸制品＞滑石粉炒品。该顺序与蛋白质含量顺序一致。而采用仿生提取法时，滑石粉炒品的APTT缩短，但其他结果均表明蚂蟥炮制品的抗凝活性增强，活性顺序为：酒浸制品＞滑石粉炒品＞挂干品。与水提法相比，仿生提取法更接近蚂蟥口服后在人体消化系统中的吸收过程，更具科学性。因此，传统炮制方法不仅能改善蚂蟥的气味，还能增强其抗凝活性。
