目的 探究不同煎煮方法与纯化工艺对吴茱萸汤相态以及成分的影响，力争在经典名方开发中还原“一碗汤”的药性。方法 通过文献考证与实验确定吴茱萸汤传统煎煮方法，以《医疗机构中药煎药室管理规范》中的中药汤剂煎煮方法作为现代煎煮方法，煎煮吴茱萸汤；采用醇沉法、澄清剂法精制2种煎煮方法的吴茱萸汤；采用差速离心结合透析法分离吴茱萸汤中的纳米相态和沉淀相态，对汤剂中纳米相态的形貌、粒径、ζ电位、颗粒浓度及纯度、多糖含量、蛋白浓度等进行测定和比较，测定原汤及2种相态的冻干粉得率，并利用UPLC-UV法测定6-O-反式咖啡酰葡萄糖酸、绿原酸、金丝桃苷、去氢吴茱萸碱、人参皂苷Rg₁、人参皂苷Rb₁、柠檬苦素、6-姜辣素、吴茱萸碱、吴茱萸次碱10种指标成分含量。结果 2种煎煮方法所得吴茱萸汤中均存在200 nm左右、表面呈现介孔状的球形颗粒（纳米相态）；2种纯化工艺减少了纳米相态中的颗粒数量，破坏颗粒结构并降低其蛋白质及多糖含量；现代煎煮吴茱萸汤及其纳米相态冻干粉得率均显著高于传统煎法；现代煎煮吴茱萸汤中除吴茱萸碱、吴茱萸次碱外的其他8种成分均显著高于传统煎法；澄清剂处理后纳米相态中多数成分含量降低或有降低的趋势，醇沉处理后多数成分含量升高或有升高的趋势，各成分分布比例也异于原汤纳米相态。结论 不同的煎煮与纯化方法均会显著改变经典名方吴茱萸汤成分与相态等理化性质，影响药性传递，在经典名方及其他中药复方制剂的研发过程中应予以重视。

Objective To explore the impact of different decoction methods and purification processes on physical phase and chemical composition of Wuzhuyu Decoction (吴茱萸汤, WD), ensuring the medicinal properties of “a bowl of decoction” in the development of classic prescriptions. Methods The traditional decoction method of WD was determined through literature review and experimentation, with the decoction method recorded in Management Specifications for the Decoction Room of Traditional Chinese Medicine in Medical Institutions serving as the modern decoction method. The two types of WD were refined using aqueous extraction and alcohol precipitation, and a clarifying agent method. Differential centrifugation combined with dialysis was used to separate different phases of WD. The morphology, particle size, ζ potential, particle concentration, polysaccharide and protein concentration of the nanophase in the decoction were measured and compared. The yield of the original WD and different phases were measured, and the contents of ten compounds, including 6-O-caffeoylglucopyranose, chlorogenic acid, hyperoside, dehydroevodiamine, ginsenoside Rg₁, ginsenoside Rb₁, limonin, 6-gingerol, evodiamine and rutecarpine, were determined by UPLC-UV. Results Spherical nanoparticles with a diameter of about 200 nm and a mesoporous surface were found in the nanophase of WD. Both purification processes reduce the number of particles in the nanophase, disrupt the structure of the particles, and decrease the content of protein and polysaccharides. The yield rate of modern decoction of WD and its freeze-dried powder of the nanophase were both significantly higher than those of the traditional decoction of WD, the content of the eight components other than evodiamine and rutaecarpine in modern decoction of WD are all significantly higher than those of the traditional decoction of WD. After treatment with the clarifying agent, the content of most components decreases or shows a decreasing trend in nanophase, while after treatment with alcohol precipitation, the content of most components increases or shows an increasing trend in nanophase. The distribution ratio of each component also differs from that in the nanophase of the original decoction. Conclusion Different decoction methods and purification processes significantly affect both the chemical composition and structural properties of the classic prescription WD, which should be considered in the research and development process of classic prescriptions and other Chinese herbal compound preparations.

R283.6

国家重点研发计划项目（2023YFC3504003）