目的 探究不同炮制方法对鲜竹沥品质与止咳祛痰效果的影响。方法 通过GC-MS技术分析比较不同炮制方法制备的鲜竹沥化学成分差异，结合主成分分析（principal component analysis，PCA）与正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）进行综合评价，筛选差异性及特有成分。进一步对比分析炮制前后竹子显微特征。建立慢性阻塞性肺疾病（chronic obstructive pulmonary disease，COPD）小鼠模型，评价不同炮制工艺的鲜竹沥的止咳祛痰药效作用。结果 通过GC-MS分析确定了3种炮制方法制备的鲜竹沥中愈创木酚、紫丁香醇的相对含量及整体酚类成分占比。火制法中分别为4.68%、2.22%、14.93%；干馏法中分别为5.98%、6.96%、24.77%；水煮法中整体酚类成分占比为3.65%，2种成分相对含量均低于检测限。PCA与OPLS-DA结果表明，3种炮制工艺在化学成分上具有一定差异，并筛选出邻甲酚、4-甲基愈创木酚、丁香酚、二氢丁香酚、(E)-2-甲氧基-4-(1-丙烯基苯酚)、香兰素、松柏醛、3-羟基-4-甲氧基甲苯、4-乙基愈创木酚、麦芽醇、油酸酰胺、丁香醛、2-吡咯甲醛有区分意义的特征差异成分。聚类分析显示，火制法与干馏法成分较为接近，而两者与水煮法差异显著。显微结构观察发现，水煮法制备的鲜竹沥对应竹材结构与新鲜竹子相似，火制与干馏法则对竹材结构改变更为显著。药效实验表明，3种工艺制备的鲜竹沥均有不同程度止咳祛痰作用，其中干馏法具有延长咳嗽潜伏期（P＜0.05）和增加酚红排泌量（P＜0.01）的作用。结论 与火烤法和水煮法相比，干馏法制备的鲜竹沥能更有效地保留和转化愈创木酚、紫丁香醇等活性成分。机制研究表明，水煮法因加热温度不足，难以使木脂素热解生成酚酸类成分，导致其化学成分与传统火制法和干馏法存在显著差异，三者品质不同。药效实验结果显示，三者均表现出不同程度的止咳祛痰作用；其中，干馏法在延长咳嗽潜伏期与增加酚红排泌量方面效果显著更优。通过研究不同炮制工艺对鲜竹沥品质及止咳祛痰药效作用的影响，为其临床应用、新剂型研发及干馏法炮制的科学内涵研究提供了理论依据。

Objective To explore the effects of different processing methods on the expectorant and antitussive effects of Zhuli (Bambusae Succus, BS). Methods The chemical composition differences of BS prepared by different processing methods were analyzed by GC-MS technology, and a comprehensive evaluation was conducted using principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) to screen for differential and specific components. The microscopic characteristics of bamboo before and after processing were further compared and analyzed. A chronic obstructive pulmonary disease (COPD) mouse model was established to evaluate the expectorant and antitussive effects of BS prepared by different processing methods. Results This study determined the relative contents of guaiacol and syringol and the overall proportion of phenolic components in BS prepared by three processing methods through GC-MS analysis. In the fire treatment method, the proportions were 4.68%, 2.22%, and 14.93% respectively; in the dry distillation method, they were 5.98%, 6.96%, and 24.77% respectively; in the water boiling method, the overall proportion of phenolic components was 3.65%, and the relative contents of the two components were both below the detection limit. PCA and OPLS-DA indicated that the three processing methods had certain differences in chemical composition and screened out 13 characteristic differential components with distinguishing significance, including 2-methylpheno, creosol, eugenol, 2-methoxy-4-propyl-Phenol, (E)-isoeugenol, vanillin, 2-propenal, 2-methoxy-5-methylphenol, 4-ethylguaiacol, maltol, oleamide, 3, 5-dimethoxy-4-hydroxybenzaldehyde, pyrrole-2-carboxaldehyde. Cluster analysis showed that the components of the fire processing and dry distillation methods were relatively similar, while both were significantly different from the water boiling method. Microscopic structure observation revealed that the bamboo structure corresponding to the BS prepared by the water boiling method was similar to that of fresh bamboo, while the fire processing and dry distillation methods had more significant changes in bamboo structure. Pharmacological experiments showed that BS prepared by the three methods all exhibited varying degrees of cough-suppressing and expectorant effects, among which the dry distillation method significantly prolonged the cough latency period (P < 0.05) and increased phenol red excretion (P < 0.01). Conclusion Compared with the fire processing and water boiling methods, the dry distillation method can more effectively retain active and convert components such as guaiacol and syringol. Mechanism studies indicated that the water boiling method, due to insufficient heating temperature, was unable to thermally decompose lignin to generate phenolic acid components, resulting in significant differences in chemical composition compared to the traditional fire processing and dry distillation methods, leading to distinct quality characteristics among the three approaches. The efficacy experiments showed that all three methods exhibited expectorant and antitussive effects to varying degrees; among them, the dry distillation method had a more significant effect in prolonging the cough latency period and increasing the phenol red excretion volume. By studying the effects of different processing techniques on the quality of BS and its efficacy in relieving cough and expectorating phlegm, this research provides a theoretical basis for its clinical application, the development of new dosage forms, and the scientific connotation of dry distillation processing.

R283.6

国家重点研发计划项目（2018YFC1707203）；江西省自然科学基金项目（20224BAB216103）；江西省卫生健康委科技计划项目（202610512）；江西省博士后研究人员科研项目择优资助项目（2021KY45）；江西中医药大学教改课题（2025jzyb-17）；景德镇市重大科技研发专项“揭榜挂帅”项目（景财科指[2022]41号）；技术开发委托合同编号（53523807）；江西中医药大学研究生创新专项资金项目（XJ-S202527）；国家中医药管理局：“中药改良创新和智能制造技术示范中心建设”项目（0686-2511CA083418Z）