天麻酒渗漉工艺优化及其对小鼠肝组织的影响

以天麻为主要原料配以西洋参、枸杞子制备天麻酒。采用天麻素、对羟基苯甲醇、人参皂苷Re、人参皂苷Rb1的溶出率之和为评价指标，在单因素试验的基础上，通过响应面试验设计探讨原料粒径、浸泡时间、料液比对天麻酒渗漉工艺的影响，并采用小鼠模型分析天麻酒对小鼠肝组织的影响。结果表明，天麻酒最佳渗漉工艺为：原料粒径50目、浸泡时间6 h、料液比1∶9（g∶mL）。在此优化条件下，4种功能成分的溶出率之和为3.59 mg/g。动物实验结果显示，天麻酒与普通酒相比能显著降低肝组织中的谷丙转氨酶、谷草转氨酶、丙二醛、白细胞介素-4、白细胞介素-6、肿瘤坏死因子-α和前列腺素E2，提高超氧化物歧化酶的活性（P＜0.05），对因酒精摄入导致的肝损伤有减缓作用。

Optimization of percolation process of Gastrodia elata wine and its effect on mouse liver tissue

Gastrodia elata wine was prepared using G. elata as the main raw materials, supplemented with American ginseng and Lycium. Taking the sum of dissolution rates of gastrodin, p-hydroxybenzyl alcohol, ginsenoside Re and ginsenoside Rb1 as evaluation indexes, on the basis of single factor experiment, the effects of raw material particle size, soaking time and solid-liquid ratio on percolation process of G. elata wine were investigated by response surface tests design, and the effect of G. elata wine on the liver tissue of mice was analyzed by mouse model. The results showed that the optimal percolation process of G. elata wine was as follows: raw material particle size 50 mesh, soaking time 6 h, and solid-liquid ratio 1∶9 (g∶ml). Under the optimized conditions, the sum of the dissolution rate of the 4 functional components was 3.59 mg/g. Animal experimental results showed that compared with the ordinary liquor, G. elata wine could significantly decrease alanine aminotransferase, aspartate aminotransferase, malondialdehyde, interleukin-4, interleukin-6, tumor necrosis factor-α and prostaglandin E2 in liver tissue, increase superoxide dismutase activity (P＜0.05), and alleviate liver injury caused by alcohol intake.