目的 通过对比乳香醋炙前后11-羰基-β-乳香酸（11-keto-boswellic，KBA）、3-乙酰-11-羰基-β-乳香酸（3-acetyl-11-keto-boswellic acid，AKBA）、榄香醇酸、β-榄香酮酸、tsugaric acid A、9，11-去氢-α-乳香酸、9，11-去氢-β-乳香酸、α-乳香酸、β-乳香酸、3-乙酰-9，11-去氢-α-乳香酸、3-乙酰-9，11-去氢-β-乳香酸、3-乙酰α-乳香酸（3-acetyl-α-boswellic acid，α-ABA）和3-乙酰β-乳香酸（3-acetyl-β-boswellic acid，β-ABA）13个乳香酸成分含量变化，探究不同炮制条件对含量变化的影响，考察差异乳香酸成分抗炎活性，初步揭示乳香醋炙增效机制。方法 制备不同炮制温度和炮制时间醋乳香，基于超高效液相色谱仪串联三重四级杆质谱仪（UPLC-TQ-MS）建立13种乳香酸成分含量测定方法。采用Acquity UPLC BEH C₁₈色谱柱（100 mm×2.1 mm，1.7 μm），以0.1%甲酸＋5 mmol/L乙酸铵水溶液-0.1%甲酸乙腈溶液为流动相，梯度洗脱，体积流量0.3 mL/min，柱温40℃，质谱采用电喷雾负离子源，多反应监测（multi-reaction monitoring，MRM）模式；建立脂多糖诱导巨噬细胞的炎症细胞模型，通过ELISA法测定乳香、醋乳香、单体（3-乙酰-9，11-去氢-β-乳香酸）和乳香＋单体（3-乙酰-9，11-去氢-β-乳香酸）对炎症细胞因子肿瘤坏死因子-α（tumor necrosis factor-α，TNF-α）、白细胞介素-1β（interleukin-1β，IL-1β）以及IL-6的影响。结果 随醋炙温度升高或炮制时间的延长，乳香中榄香醇酸、β-榄香酮酸、tsugaric acid A、9，11-去氢-α-乳香酸、9，11-去氢-β-乳香酸、3-乙酰-9，11-去氢-α-乳香酸、3-乙酰-9，11-去氢-β-乳香酸、α-ABA和β-ABA 9个乳香酸含量升高幅度增大，而KBA、AKBA、α-乳香酸、β-乳香酸4个成分含量降低幅度增大，其中3-乙酰-9，11-去氢-β-乳香酸含量变化幅度最大。炮制温度引起的成分变化强于炮制时间的影响。乳香酸类成分含量升高或降低与成分结构有关；乳香醋炙后抑制炎症因子分泌的作用显著增强，3-乙酰-9，11-去氢-β-乳香酸显示出明显的抑制炎症因子分泌活性。结论 温度是影响乳香中乳香酸成分变化的重要因素，含量升高或降低与结构有关。3-乙酰-9，11-去氢-β-乳香酸含量变化最大，该成分具有显著的抗炎活性，可能为乳香醋炙增效的物质基础之一。

Objective To establish a UPLC-TQ-MS method for the simultaneous determination of 13 boswellic acids included 11-keto-boswellic (KBA), 3-acetyl-11-keto-boswellic acid (AKBA), elemolic acid, β-elemonic acid, tsugaric acid A, 9,11-dehydro-α-boswellic acid, 9,11-dehydro-β-boswellic acid, α-boswellic acid, β-boswellic acid, 3-acetyl-9,11-dehydro-α-boswellic acid, 3-acetyl-9,11-dehydro-β-boswellic acid, 3-acetyl-α-boswellic acid (α-ABA) and 3-acetyl-β-boswellic acid (β-ABA) in raw Olibanum and vinegar-processed Olibanum, compare the effect of different temperatures and times on the content of 13 index components and reveal the anti-inflammation activity of differential boswellic acids. Methods The Olibanum were processed at different temperatures and times. The ultra-performance liquid chromatograph-tandem triple-quadrupole mass spectrometer (UPLC-TQ-MS) method was established for the simultaneous determination of 13 boswellic acids. Acquity UPLC BEH C₁₈ column (100 mm×2.1 mm, 1.7 μm) was eluted with the mobile phase of water (containing 0.1% formic acid and 5 mmol/L ammonium acetate) and acetonitrile (containing 0.1% formic acid) with gradient elution. The flow rate was 0.3 mL/min. The column temperature was maintained at 40 ℃. The negative ion mode was chosen. Multiple reaction monitoring (MRM) was employed for quantification; The cells model was induced by lipopolysaccharide, the levels of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6) after the treatment of Olibanum, vinegar-processed Olibanum, 3-acetyl-9,11-dehydro-β-boswellic acid and Olibanum + compound (3-acetyl-9,11-dehydro-β-boswellic acid) were determined by ELISA method. Results With the increase of temperature and time, the content of nine compounds in vinegar-processed frankincense, including elemolic acid, β-elemonic acid, tsugaric acid A, 9,11-dehydro-α-boswellic acid, 9,11-dehydro-β-boswellic acid, 3-acetyl-9,11-dehydro-α-boswellic acid, 3-acetyl-9, 11-dehydro-β-boswellic acid, α-ABA and β-ABA were increased. While the content of four compounds, including KBA, AKBA, α-boswellic acid and β-boswellic acid was decreased. And the change of 3-acetyl-9,11-dehydro-β-boswellic acid was most notable. Comparing with the duration of the processing, the temperature contributes more to the changes of contents which are related to the structure of the ingredients. The anti-inflammatory activity of Olibanum was significantly enhanced after vinegar-processing, and 3-acetyl-9,11-dehydro-β-boswellic acid plays an important role in the inhibition of the cytokine. Conclusion The changes of boswellic acids in Olibanum were mostly influenced by temperature, which is related to the chemical structure. 3-acetyl-9,11-dehydro-β-boswellic acid shows notable anti-inflammatory activity with the most change of content during processing. These results may become the material bases for the synergistic effect of Olibanum processing.

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国家自然科学基金项目（81873009）；国家自然科学基金项目（82003950）；中国中医科学院中医基础理论研究所中央级科研院所自主选题（YZ-202023）；天津市第一中心医院科技基金项目（院2020CF13）；中国中医科学院优秀青年科技人才（创新类）基金（ZZ14-YQ-035）；中国中医科学院科技创新工程项目（CI2021A04201）