[Objectives] This study aimed to investigate the hypolipidemic effects of different processed products of Ilex hainanensis Merr to provide experimental basis for the research on the hypolipidemic mechanism of I. hainanensis Merr. [Methods] SD rats were fed high-fat diet to establish hyperlipidemia rat models. The hyperlipidemia rats were administered with different processed products of I. hainanensis Merr by gavage to investigate the preventive and therapeutic effects of the medicinal material. [Results] The levels of total cholesterol(TC), triglyceride(TG), low density lipoprotein cholesterol(LDL-C) in the rats fed high-fat diet were significantly higher than those in of the control group(P<0.01), indicating successful modeling. Among different processing methods, the hypolipidemic effects were in the order as baking=traditional processing=frying=microwaving>drying in shade. Among different baking times, the hypolipidemic effects ranked as 180 ℃>200 ℃=220 ℃. Among different baking times, the hypolipidemic effects ranked as 20 min=40 min>30 min. The hypolipidemic effects of processed product of I. hainanensis Merr with different amounts of active ingredients were different. [Conclusions] The processed products of I. hainanensis Merr all had hypolipidemic effects, but the effects were different. This study will provide a scientific basis for expanding the resources of I. hainanensis Merr.
目的:采用HPLC研究不同炮制工艺山绿茶药材特征图谱的变化,为科学评价和控制其质量提供有效的方法。方法:以70%乙醇为提取溶剂,采用加热回流的方法提取制备供试样品。以Phenomenon C18色谱柱为固定相,流动相乙腈-0.1%磷酸水梯度洗脱,检测波长330 nm,柱温25℃,进样量10μL,流速1.0 m L·min-1,进行HPLC特征图谱检测。以芦丁为对照品,检测不同炮制工艺山绿茶药材中芦丁含量变化。结果:不同炮制工艺药材中共确定9个主要共有特征峰。研究发现特征图谱中主要色谱峰发生了显著改变,与炮制前相比峰面积显著降低。表明山绿茶药材经炮制处理后,主要化学成分含量明显减少。结论:该HPLC特征图谱检测方法重复性、精密度良好,可用于山绿茶药材及其炮制品的质量控制。
