RESUMO
Objective: To investigate the active ingredients of chicory on uric acid-lowering, and make a preliminary study on the safety as well as mechanism of uric acid-lowering. Methods: Fifty quails were evenly randomized into five groups, namely normal group, model group, benzbromarone (20 mg/kg) group, high-dose and low-dose mixture groups (150, and 50 mg/kg), 10 quails in each group. Except for the normal group, the quails in other groups were given high purine diet (ordinary forage mixed with 15 g/kg of yeast extract powder) to induce hyperuricemia model. And then we observed the changes of UA, ALT, AST, Cr, BUN, XOD, and ADA levels in serum during the treatment. Results: During the molding period, model group of serum UA level significantly increased (P 0.05) in 7-21 d; The XOD and ADA levels showed different degrees of inhibition. Conclusion: Chlorogenic acid, aesculin, as well as chicoric acid has the effect on lowering serum uric acid level in quail hyperuricemia model, which may be associated with reducing the activities of XOD and ADA levels.
RESUMO
Objective: To establish the quantitative analysis of multi-components by single marker (QAMS) method to determine the content of chlorogenic acid, aesculetin, isochlorogenic acid B, and isochlorogenic acid A in Cichorii Herba (chicory). Methods: Selecting aesculetin as the internal reference substance, the relative correction factors (RCF) of chlorogenic acid, isochlorogenic acid B and isochlorogenic acid A were established respectively, and then the contents of the three constituents were calculated by RCF, to achieve the quality of chicory through QAMS. At the same time, the external standard method was used to determine the content of four constituents in chicory and compare the difference between calculated values and measured values, so as to verify the construction method for accuracy, applicability, and repeatability. Results: No significant difference was observed in chlorogenic acid, isochlorogenic acid B, and isochlorogenic acid A from eight batches of chicory in the quantitative results by these two methods. The validated QAMS method had good precision, reproducibility, and reliability. Conclusion: The established QAMS method is suitable and feasible for the quality control of chicory.