黑豆黑米茯苓配方的降脂作用与成分分析

Hypolipidemic Effect of Black Bean Black Rice Poria Formula and Analysis on Its Components

摘要: 目的：观察黑豆黑米茯苓原粮配方的降脂效果与成分分析。方法：分光光度法测定降脂粉剂的成分。高血脂患者30例，服用上述降脂配方20天，检测使用降脂粉剂前后的血脂变化。实验性雌性小白鼠30只，分对照组(C)、高脂饲料喂养组(HFD)、高脂饲料加降脂粉剂喂养组(LLP)一周后，检测血脂的变化。结果：降脂粉剂异黄酮含量为3.8% (3.8% ± 0.5%)；高血脂患者的降脂有效率达96.7%，甘油三酯(TG)、总胆固醇(TC)有显著降低(p < 0.05)，低密度脂蛋白(LDL)轻度降低，高密度脂蛋白(HDL)轻度升高。高脂饲料加降脂粉剂喂养组小白鼠的TC比高脂饲料喂养组显著降低(p < 0.01)。结论：黑豆黑米茯苓配方降脂粉剂富含异黄酮，对高血脂患者和实验性高胆固醇小白鼠有明确的降脂效果，可以安全有效地用于降血脂治疗，其有效成分值得进一步研究。

Abstract: Objective: To observe the lipid-lowering effect of black beans and black rice poria formula and analysis its effective components. Methods: Components analysis was done by spectrophotometry. 30 cases of patients with high blood lipids, taking the lipid-lowering formula powder for 20 days, with the detection of blood lipid changes before and after lipid-lowering powder taking. 30 experimental mouse, were randomly divided into control (C) group, high fat diet (HFD) group, high fat diet plus lipid-lowering powder (LLP) feeding group for a week, detecting the change of blood lipid. Result: The content of isoflavone was 3.8% (3.8% ± 0.5%) in the formula. In patients with hyperlipidemia, the total effective rate of the lipid-lowering powder was 96.7%, triglyceride (TG), total cholesterol (TC) decreased significantly (p < 0.05), low density lipoprotein (LDL) slightly decreased, high density lipoprotein (HDL) slightly elevated compared to that of the control. In mice experiments, TC of the high fat diet plus lipid-lowering food feeding group was significantly decreased (p < 0.01) compared with high fat diet group. Conclusion: The black bean black rice poria powder formulation is rich in isoflavone, has lipid-lowering effects in patients with hyperlipemia and experimental hypercholesterolemia mice, which can be safely and effectively used for lipid-lowering treatment. The effective components in the formula need further elucidation.

文章引用：潘胜军, 邱华锋, 李丽蓉, 杨铁骊, 宋俊香, 马建民. 黑豆黑米茯苓配方的降脂作用与成分分析[J]. 药物资讯, 2017, 6(3): 72-77. https://doi.org/10.12677/PI.2017.63012

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