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药食同源五汁饮抗褐变工艺关键成分解析及其胃保护作用

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中草药 | 药剂与工艺 2026,57(18): 7295-7308

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中草药 |药剂与工艺 2026 , 57 (18) : 7295 -7308

药食同源五汁饮抗褐变工艺关键成分解析及其胃保护作用

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游宇¹, 李娟¹, 吴佳颖¹, 周玮玲¹, 樊馨璐¹, 袁兴钟滟¹, 周彦汐¹, 邓鸿丹¹, 胡慧玲¹, 傅超美¹

作者信息

通讯作者:

胡慧玲

作者简介:

游宇: 游宇（1986—），女，博士，副教授，硕士生导师,主要从事中药炮制与中药制剂研究。E-mail:yvonne@cdutcm.edu.cn

Analysis of key components in anti-browning process of medicine-food homology formula Wuzhiyin and its gastroprotective function

YOU Yu¹, LI Juan¹, WU Jiaying¹, ZHOU Weiling¹, FAN Xinlu¹, YUAN Xingzhongyan¹, ZHOU Yanxi¹, DENG Hongdan¹, HU Huiling¹, FU Chaomei¹

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doi: 10.7501/j.issn.0253-2670.2026.18.018

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摘要

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目的针对药食同源复方五汁饮液体制剂储存期易发生的非酶褐变难题，系统解析其褐变机制，并评价抗褐变工艺制备的五汁饮对酒精性胃损伤的保护作用。方法采用非靶向代谢组学超高效液相色谱-质谱联用（ultra-performance liquid chromatography-mass spectrometry，UPLC-MS）结合Spe-Pak微柱分离技术，分析五汁饮褐变前后差异代谢物及褐变中间体；以颜色、褐变度及营养成分变化表征褐变程度；建立无水乙醇诱导小鼠急性胃损伤模型，评价抗褐变工艺制备的五汁饮胃保护功能。结果褐变导致总糖、总多酚及总氨基酸含量显著下降（P＜0.05）。筛选出19种关键差异化合物，其中果糖、蔗糖、缬氨酸、异亮氨酸、酪氨酸及对香豆酸为主要驱动因子；鉴定出核心褐变中间体为2-羟基-3-甲基-2-环戊烯-1-酮，证实褐变由美拉德反应、酸催化糖降解及酚类氧化交联共同驱动；抗褐变工艺制备的五汁饮高剂量（43.72 g/kg）可显著降低小鼠胃溃疡指数（抑制率72.42%），减轻胃黏膜病理损伤，其机制与抑制核因子-κB（nuclear factor-κB，NF-κB）通路，降低炎症因子［白细胞介素-1β（interleukin-1β，IL-1β）、肿瘤坏死因子-α（tumor necrosis factor-α，TNF-α）、IL-6］，调节氧化应激［升高超氧化物歧化酶（superoxide dismutase，SOD）/丙二醛比值］及保护黏膜屏障［（调节NO、前列腺素E₂（prostaglandin E₂，PGE₂）、三叶因子2（trefoil factor 2，TFF2）］相关。结论果糖、蔗糖、缬氨酸、异亮氨酸、酪氨酸及对香豆酸是五汁饮褐变的关键驱动因子；美拉德反应、酸催化糖降解及酚类氧化交联是其主要褐变途径；抗褐变工艺制备的五汁饮对酒精性胃损伤具有显著保护功能。

关键词

五汁饮 / 非酶褐变 / 褐变机制 / 酒精性胃损伤 / 代谢组学 / 果糖 / 蔗糖 / 缬氨酸 / 异亮氨酸 / 酪氨酸 / 对香豆酸 / 2-羟基-3-甲基-2-环戊烯-1-酮 / 美拉德反应

Abstract

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Objective Given that the liquid formulation of the medicine-food homology formula Wuzhiyin is susceptible to non-enzymatic browning during storage, this study systematically investigates the underlying browning mechanism and evaluates the gastroprotective effect of Wuzhiyin prepared using an anti-browning processing technology against alcoholic gastric injury. Methods The differential metabolites and browning intermediates before and after browning of Wuzhiyin were analyzed by non-targeted ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and Spe-Pak microcolumn separation technology. The degree of browning was characterized by color changes, browning degree, and alterations in nutritional components. An anhydrous ethanol-induced acute gastric injury mouse model was established to evaluate the gastroprotective function of anti-browning prepared Wuzhiyin. Results Total sugars, total polyphenols, and total amino acids were significantly decreased by browning (P < 0.05). Nineteen key differential compounds were screened, among which fructose, sucrose, valine, isoleucine, tyrosine, and p-coumaric acid were identified as major driving factors. 2-Hydroxy-3-methyl-2-cyclopenten-1-one was identified as the core browning intermediate, and the browning mechanism was elucidated as a synergistic process involving the Maillard reaction, acid-promoted sugar degradation, and oxidative cross-linking of phenolic compounds. High-dose anti-browning prepared Wuzhiyin (43.72 g/kg) significantly reduced the gastric ulcer index (inhibition rate 72.42%) and alleviated pathological damage to the gastric mucosa. The underlying mechanisms include inhibiting nuclear factor-κB (NF-κB) pathway, reducing inflammatory cytokines [interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), IL-6], regulating oxidative stress [elevation of superoxide dismutase (SOD)/malondialdehyde ratio], and protecting mucosal barrier [modulation of NO, prostaglandin E₂ (PGE₂), trefoil factor 2 (TFF2)]. Conclusion Fructose, sucrose, valine, isoleucine, tyrosine, and p-coumaric acid are the key drivers of browning in Wuzhiyin; the Maillard reaction, acid-catalyzed sugar degradation, and phenolic oxidative cross-linking constitute the major browning pathways; and Wuzhiyin prepared via the anti-browning processing technology exhibits a significant gastroprotective effect against alcoholic gastric injury.

Key words

Wuzhiyin / non-enzymatic browning / browning mechanism / alcoholic gastric injury / metabonomics / fructose / sucrose / valine / isoleucine / tyrosine / p-coumaric acid / 2-hydroxy-3-methyl-2-cyclopenten-1-one / Maillard reaction

引用本文

游宇, 李娟, 吴佳颖, 周玮玲, 樊馨璐, 袁兴钟滟, 周彦汐, 邓鸿丹, 胡慧玲, 傅超美. 药食同源五汁饮抗褐变工艺关键成分解析及其胃保护作用. 中草药, 2026 , 57 (18) : 7295 -7308 . DOI: 10.7501/j.issn.0253-2670.2026.18.018

YOU Yu, LI Juan, WU Jiaying, ZHOU Weiling, FAN Xinlu, YUAN Xingzhongyan, ZHOU Yanxi, DENG Hongdan, HU Huiling, FU Chaomei. Analysis of key components in anti-browning process of medicine-food homology formula Wuzhiyin and its gastroprotective function[J]. Chinese Traditional and Herbal Drugs, 2026 , 57 (18) : 7295 -7308 . DOI: 10.7501/j.issn.0253-2670.2026.18.018

基金

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国家自然科学基金青年基金资助项目 (81904088); 国家中医药管理局创新团队和人才培养计划 (ZYYCXTD-D-202209); 中国博士后科学基金第76批面上资助项目 (2024MD763926); 四川省科技厅青年基金项目 (2025ZNSFSC1804); 博士后科研项目特别资助 (TB2025092); 成都中医药大学2024-2025年度大学生科研实践创新项目 (ky-2025069)

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2026年第57卷第18期

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doi: 10.7501/j.issn.0253-2670.2026.18.018

接收时间：2026-06-12
首发时间：2026-10-29

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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