目的 评价茯苓及其拆分组分的活性，并结合中医传统理论对其进行性味归属。方法 采用东莨菪碱造成小鼠记忆障碍并应用Morris水迷宫实验，观察茯苓及其组分对学习记忆的影响，同时应用抖笼法及戊巴比妥钠协同催眠实验来观察茯苓及其组分的镇静催眠作用。结果 茯苓水煎液（生药8.56 g/kg）、醋酸乙酯组分、石油醚组分、粗多糖组分及精制多糖组分均能明显缩短小鼠到达平台的潜伏期，并且降低东莨菪碱所致记忆障碍小鼠大脑乙酰胆碱酯酶（AchE）活性，醇洗物与水洗物对潜伏期的影响不明显，各个组分对于小鼠的脑指数均有不同程度的增加；生药42.8 g/kg茯苓水煎液可显著延长阈上剂量戊巴比妥钠引起小鼠睡眠时间，而对小鼠睡眠潜伏期没有影响；茯苓粗多糖能显著缩短小鼠的睡眠潜伏期，并且与精制多糖组分均能显著延长小鼠睡眠时间，醋酸乙酯组分作用次之。结论 茯苓改善学习记忆和镇静催眠作用都与其味甘入脾能健脾宁心相关，其醋酸乙酯、石油醚及多糖拆分组分可能为其甘味的物质基础。

Objective To evaluate the activities of Fuling (the dried sclerotium of Poria cocos) and its components, then its nature and flavor were attributed by traditional Chinese medicine (TCM) theory. Methods Scopolamine was used to cause learning and memory impairment in mice, and Morris water maze test was used to observe the effects of Fuling and its components on learning and memory of mice, and shaking cage method and pentobarbital sodium were used to evaluate the sedative and hypnotic effects of Fuling and its components. Results Water decoction of Fuling (crude drug 8.56 g/kg), ethyl acetate, petroleum ether, crude polysaccharides, and refined polysaccharides components could significantly shorten the latency of scopolamine-induced memory impairment in mice to reach the platform;Acetylcholinesterase activity in mice brain was decreased, the effects of the components washed with alcohol and water on latency were less obvious and the individual components of the cerebral index showed an increase in different proportions;Crude drug (42.8 g/kg) water decoction of Fuling could significantly prolong the sleeping time, but had no effect on sleep latency;Crude polysaccharides could significantly shorten the sleep latency while the refined polysaccharides could significantly increase sleeping time;Followed by ethyl acetate components, the petroleum ether components showed a weak antagonistic effect. Conclusion The learning and memory improvement as well as the sedative and hypnotic effects are associated with Fuling's sweet taste which can tonify spleen to calm nerves;The ethyl acetate, petroleum ether, and polysaccharides components are the basic materials of sweet taste.

国家重点基础研究计划（“973”计划）项目（2013CB531803）；辽宁省高等学校创新团队课题（LT2013020）