山楂炒焦增强消食导滞的“焦香气味”物质及其协同增效作用机理研究

Scorch is one of the important frying processing technology. In clinical practice, the drug used from promoting digestion to remove stagnated food based on the “JiaoXiangXingPi” theory from Traditional Chinese Medicine. Research group had studied on the before and after Scorch of Hawthorn. After Scorching, the most of amino acid and reducing sugar had a decrease in Hawthorn and there was generated a new chemical composition of 5-hydroxymethylfurfural (5-HMF) with a deep colour and smell of scorch. So, the research group speculated there might be happened maillard reaction in frying processing. On the basis of preliminary study, substantial further research will need to study the variation law of maillard reaction substrate (amino acid and reducing sugar) and the markers of reaction (5-HMF, maltol, etc.), and explore the reason of generating smell of scorch. After that, we will analyze the material basis of odour and select the material basis of smell of scorch by HS-SPME/GC-MS. Under the guidance of “JiaoXiangXingPi” theory, we will develop the correlative pharmacodynamics experiment, and focus on the smell of scorch for using of promoting digestion to remove stagnated food and whether with other ingredients synergy. Research group will use functional magnetic resonance imaging (fMRI) to study the way of “Brain-Gut correlation”, and the aim of this research is to reveal the reason of generating smell of scorch in frying processing and increasing promoting digestion by scorched hawthorn. The above studies will provide a way to illustrate the theory of Scorched Hawthorn. What's more, this will enrich and develop the “JiaoXiangXingPi” theory.

炒焦是中药炮制中重要炒制技术之一，中医传统“焦香醒脾”理论是临床消食导滞药的使用依据。课题组对山楂炒焦前后的研究发现，其所含氨基酸及还原糖含量大都降低，生成5-羟甲基糠醛（5-HMF），颜色变深，产生焦香气味，提示可能发生了美拉德反应。本项目在前期研究基础上，深入研究山楂炒制过程中美拉德反应底物（氨基酸、还原糖等）和反应标志物（5-HMF、麦芽酚等）的变化规律，进一步探索焦香气味的形成原因，并采用HS-SPME/GC-MS分析气味成分，筛选出焦香气味物质。在“焦香醒脾”理论指导下，开展相关药效学实验，重点研究焦香气味物质的消食导滞作用及其与其他成分的协同作用，并采用功能性核磁共振（fMRI）等技术开展“脑-肠关联”机制研究，旨在揭示山楂炒焦增强消食导滞的“焦香气味”物质及其协同增效作用机理，为阐明山楂炒焦原理提供依据，丰富并发展传统“焦香醒脾”理论。

炒焦是中药炮制中重要炒制技术之一，中医传统“焦香醒脾”理论是临床消食导滞药的使用依据。课题组在前期研究基础上，深入研究了山楂炒制过程中美拉德反应底物（氨基酸、还原糖等）和反应标志物（5-HMF、麦芽酚等）的变化规律，探索了焦香气味的形成原因，并采用HS-SPME/GC-MS分析气味成分，筛选出焦香气味物质。药效学研究显示，从进食量、食物利用率、D-本糖含量、醋胃液外泌、胃液酸度、胃酸总流量、小鼠胃排空和肠推进、MTL (胃动素) 、VIP (血管活性肠肚) CCK (胆囊收缩素)等指标来看，焦品组、焦香气味组的测定结果均优于生品组，焦品气味组共同作用效果最佳，推测焦香气味具有促进食物消化吸收的作用。其机理可能与通过刺激下丘脑摄食和能量代谢调节中枢、刺激胃肠鳄动、调控胃液和胃酸分泌有关；通过脑电及胃肠电生理研究，焦山楂焦香气味对大鼠下丘脑、嗅球、海马和黑质脑区电位具有一定的兴奋作用，推测其可能进一步刺激LHPA轴和DWV，从而调节胃肠运动。本项目初步揭示了山楂炒焦增强消食导滞的“焦香气味”物质及其协同增效作用机理，为阐明山楂炒焦原理提供依据，丰富并发展传统“焦香醒脾”理论。本项目发表已标注论文6篇（SCI收录1篇），授权实用新型专利1项，参加国内学术交流1次，获国家留学基金委资助项目1项，培养硕士研究生2名。