目的：比较秦皮饮片产地加工与炮制一体化加工工艺与传统加工方法的抗炎作用。方法：采用角叉菜胶诱导大鼠足肿胀模型，研究不同工艺的秦皮饮片水提物的抗炎消肿作用。采用高效液相测定2种秦皮 饮片所含主要化学成分。结果：与空白组比较，2种秦皮饮片水提物均可降低大鼠足肿胀度，改善各项炎症指 标，但以一体化加工秦皮饮片的抗炎消肿作用更为显著。一体化加工秦皮饮片中秦皮甲素、秦皮苷、秦皮乙素、 秦皮素等4种主要有效成分的含量均高于传统方式加工的秦皮饮片，这四种香豆素类成分在一体化秦皮饮片 的总量约为传统秦皮饮片水提物的1.5倍。结论：秦皮饮片一体化加工与传统加工在抗炎功效上作用相似，且 具有减少有效成分流失的优越性，值得推广应用。

Objective: To compare the anti-inflammatory effect of Fraxini Cortex pieces between integrated production process and traditional processing method. Methods: The model of rat paw swelling induced by carrageenan was used to study the anti-inflammatory and swelling reliving effects of water extracts of Cortex Fraxini with different methods. The main chemical components of the 2 kinds of Cortex Fraxini herbal pieces were determined by high performance liquid phase. Results: Compared with the blank group, the water extracts of the 2 kinds of Cortex Fraxini could reduce the swelling of the rats and improve the various indicators of inflammation. However, the anti-inflammatory and swelling reliving effects of the integrated processing of Cortex Fraxini were more significant. The contents of 4 main active ingredients of esculine, fraxin, aesculetin and fraxetin in the integrated processing of Cortex Fraxini were higher than that of the traditionally processed Cortex Fraxini. The total amount of 4 kinds of coumarins in the integrated Cortex Fraxini was about 1.5 times that of the traditionally processed water extract of Cortex Fraxini. Conclusion: The integrated processing and traditional processing of Cortex Fraxini have similar effects on anti-inflammatory effects, and have the superiority of reducing the loss of active ingredients, which is worthy of popularization and application.

国家中医药管理局中医药行业科研专项（201507002）：秦皮、黄精中药饮片产地加工与炮制生产一体化关键技术规范研究，负责人：王昌利