目的 通过对乌梅炒炭前后化学成分及药效变化进行研究，阐明乌梅炒炭的炮制原理。方法 采用液质联用技术鉴定乌梅炒炭前后的化学成分并进行多元统计分析，以小鼠肠推进和断尾实验比较乌梅炒炭前后药效的变化。结果 乌梅炒炭前后化学成分具有明显差异，正交偏最小二乘法-判别分析（orthogonal partial least-squares discrimination analysis，OPLS-DA）将乌梅与乌梅炭化学成分聚为2组并标示出6个主要差异性成分，其中柠檬酸-葡萄糖溶液（acid citrate dextrose，ACD）具有抗凝作用。药理实验结果表明，乌梅水煎液和乌梅炭水煎液均具有涩肠作用，乌梅炒炭后产生了止血作用，止血作用的活性部位为透析袋内相对分子质量较大的成分。结论 乌梅与乌梅炭均具有涩肠作用，乌梅炭的止血作用可能与其炒炭后ACD等成分含量降低及产生的相对分子质量大的物质有关。

Objective To elucidate the concoction principle of fried charcoal of Wumei (Mume Fructus) by investigating the changes of chemical composition and medicinal effect before and after fried charcoal. Methods The chemical constituents of Mume Fructus before and after charcoal frying were identified by liquid mass spectrometry and analyzed by multivariate statistical analysis, and the changes in the medicinal effects of Mume Fructus before and after charcoal frying were studied by intestinal propulsion and tail break experiments in mice. Results The results showed significant differences in the chemical composition of Mume Fructus before and after charcoal frying, and orthogonal partial least-squares discriminant analysis (OPLS-DA) clustered the chemical composition of Mume Fructus and Wumeitan (Mume Fructus Carbonisata) into two groups and labeled six major differential components. Among them, acid citrate dextrose (ACD) had an anticoagulant effect. The results of pharmacological experiments showed that both the aqueous decoction of Mume Fructus and the aqueous decoction of Mume Fructus Carbonisata had an astringent effect, and the fried charcoal of Mume Fructus produced a haemostatic effect, with the active site of the haemostatic effect being mainly the large molecular weight substances in the dialysis bag. Conclusion Both Mume Fructus and Mume Fructus Carbonisata have astringent effects, and the haemostatic effect of Mume Fructus Carbonisata may be related to its reduced content of components such as ACD and the large molecular weight substances produced after frying.

R283.1

国家重点研发计划中医药现代化研究重点专项(2019YFC1711500)