Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation
Abstract
:1. Introduction
2. Results
2.1. Color, Smell and Oil Yield Rate of Egg Yolk Oil Extracted by Different Methods
Groups | Color | Smell | Oil Yield Rate (%) |
---|---|---|---|
Dry distillation method | Black brown | Empyreumatic | 34.14 ± 3.51 |
Baking method | Black brown | Empyreumatic | 49.10 ± 2.32 |
Reduced pressure distillation | Brown | Empyreumatic | 23.51 ± 1.34 |
Ether extraction method | Orange | Slight egg fragrance | 35.00 ± 3.62 |
Ethanol extraction method | Orange | Strong egg fragrance | 42.06 ± 5.35 |
Petroleum ether extraction method | Orange | Slight egg fragrance | 56.79 ± 5.68 |
Chloroform extraction method | Orange | Slight egg fragrance | 57.74 ± 4.53 |
2.2. Pharmacodynamic Index of Egg Yolk Oils Extracted by Different Methods
Groups | Assessment | ||
---|---|---|---|
Pre-Administration | Administration for 3 Days | Administration for 5 Days | |
Blank control group | 0 | 0 | 0 |
Model control group | 1.00 ± 0 * | 1.00 ± 0 * | 1.00 ± 0 * |
Dry distillation group | 1.25 ± 0.46 * | 1.00 ± 0 | 0.13 ± 0.035 Δ |
Baking method | 1.37 ± 0.52 * | 0.88 ± 0.35 | 0.38 ± 0.052 Δ |
Reduced pressure distillation group | 1.25 ± 0.46 * | 1.50 ± 0.53 Δ | 3.00 ± 0.023 Δ |
Ether extraction group | 1.50 ± 0.76 * | 0.50 ± 0.23 Δ | 0.25 ± 0.046 Δ |
Ethanol extraction group | 1.13 ± 0.64 * | 0.56 ± 0.37 Δ | 0.26 ± 0.046 Δ |
Petroleum ether extraction group | 1.00 ± 0.53 * | 0.75 ± 0.46 | 0 Δ |
Chloroform extraction group | 1.43 ± 0.98 * | 0.86 ± 0.38 | 0.14 ± 0.038 Δ |
Paeonol control group | 1.12 ± 0.75 * | 0.92 ±0.35 | 0.25 ± 0.046 Δ |
Groups | Swelling Degree (g) | Swelling Rate (%) |
---|---|---|
Blank control group | 0.0023 ± 0.0003 | 0.268 ± 0.173 |
Model control group | 0.0115 ± 0.0060 * | 0.973 ± 0.527 |
Dry distillation group | 0.0030 ± 0.0020 Δ | 0.334 ± 0.132 |
Baking method | 0.0040 ± 0.0030 Δ | 0.389 ± 0.287 |
Reduced pressure distillation group | 0.0145 ± 0.0059 * | 1.286 ± 0.508 |
Ether extraction group | 0.0063 ± 0.0044 * | 0.755 ± 0.393 |
Ethanol extraction group | 0.0045 ± 0.0046 Δ | 0.501 ± 0.387 |
Petroleum ether extraction group | 0.0171 ± 0.0070 * | 1.208 ± 0.641 |
Chloroform extraction method | 0.0172 ± 0.004 * | 1.265 ± 0.352 |
Paeonol control group | 0.0042 ± 0.0030 Δ | 0.391 ± 0.289 |
Groups | Thymus Index (%) | Spleen Index (%) |
---|---|---|
Blank control group | 0.1690 ± 0.0583 | 0.372 ± 0.106 |
Model control group | 0.1880 ± 0.0489 | 0.348 ± 0.103 |
Dry distillation group | 0.1548 ± 0.0380 | 0.395 ± 0.199 |
Baking method | 0.1276 ± 0.0756 Δ | 0.337 ± 0.049 |
Reduced pressure distillation group | 0.0642 ± 0.0417 *,Δ | 0.338 ± 0.062 |
Ether extraction group | 0.1207 ± 0.0383 Δ | 0.359 ± 0.109 |
Ethanol extraction group | 0.1043 ± 0.0479 *,Δ | 0.329 ± 0.066 |
Petroleum ether extraction group | 0.1420 ± 0.0394 | 0.323 ± 0.122 |
Chloroform extraction group | 0.0993 ± 0.0693 *,Δ | 0.339 ± 0.067 |
Paeonol control group | 0.1197 ± 0.0391 Δ | 0.331 ± 0.068 |
2.3. Auricle Tissue Pathological Section
3. Discussion
Preparation Methods | Evaluation Item | ||||||
---|---|---|---|---|---|---|---|
Oil Yield Rate | Efficacy for Skin Damage | Efficacy for Swell | Efficacy for Thymus | Economy and Safety Level | Color | Smell | |
Dry distillation method | ++ | +++ | +++ | + | ++ | Black Brown | Disgusting smell |
Baking method | +++ | ++ | +++ | ++ | ++ | Black Brown | Disgusting smell |
Reduced pressure distillation | + | − | −− | +++ | + | Brown | Disgusting smell |
Ether extraction method | ++ | +++ | + | ++ | − | Orange | Slight egg fragrance |
Ethanol extraction method | +++ | +++ | +++ | +++ | +++ | Orange | Strong egg fragrance |
Petroleum ether extraction method | +++ | +++ | − | + | ++ | Orange | Slight egg |
Chloroform extraction method | +++ | +++ | − | +++ | − | Orange | Slight egg |
4. Experimental Section
4.1. Animals and Diet
4.2. Experimental Reagents
4.3. Primary Instruments
4.4. Extraction of Egg Yolk Oil
- Dry distillation method: egg yolk powder (174 g) was gently heated in the crucible until the water evaporated, and then heated with high heat to 275 °C until the egg yolk oil precipitated out. The oil obtained was separated from the residue with an asepsis gauze and weighed with an electronic balance.
- Baking method: egg yolk powder (100 g) was put onto a Buchner funnel lined with 60 mesh barbed wire and covered with a dish. The bottom of the funnel was put into a beaker, and placed in a constant temperature drying box, which was heated slowly up to 240 °C for 30 min. The obtained egg yolk oil was collected and weighed in the beaker.
- Reduced pressure distillation method: egg yolk (100 g) was put into four round bottom flasks and distilled on the electric heating set, which was adjusted to 250 °C. The egg yolk was distilled under reduced pressure (0.05–0.06 MPa) for 4 h in. The oil was collected and weighed.
- Ether extraction method: egg yolk powder (70 g) was added to ether (560 mL) and the oil was extracted under water bath heating at room temperature for 1.5 h. The remaining egg yolk powder was extracted again by ether (420 mL) for 1 h. After the removal of ether, the oil was collected and weighed.
- Ethanol extraction method: egg yolk powder (100 g) was added to 95% ethanol (800 mL) and extracted under water bath heating at 85 °C for 1.5 h, followed by addition of 95% ethanol (600 mL) to the remaining powder for 1 h. After the removal of ethanol, the oil was collected and weighed.
- Petroleum ether extraction method: egg yolk powder (100 g) was added to petroleum ether (800 mL) and extracted under water bath heating at 65 °C for 1.5 h, and then more petroleum ether (600 mL) was added to the remaining powder for extraction for 1 h more. After removal of petroleum ether, the oil was collected and weighed.
- Chloroform extraction method: egg yolk powder (100 g) was placed in a Soxhlet extractor filled with chloroform (200 mL) and heated in a 65 °C water bath for 1 h. The extraction was repeated four times until the egg yolk was white. After the removal of chloroform, the oil was collected and weighed.
4.5. Preparation of SZK Oil
4.6. Mice Model of Eczema
- Grouping and experimental preparation: after one week of adaptive feeding, the 100 mice were randomly divided into 10 groups, including blank control group, model control group, dry distillation method group, baking method group, reduced pressure distillation method group, ether extraction group, ethanol extraction group, petroleum ether extraction group, chloroform extraction group and paeonol (as positive drug) control drug group. Each group included five male mice and five female mice. All mice were sheared with an area of 3 cm × 3 cm on the abdomen and 1 cm × 2 cm on the left back.
- Sensitization: Except for the blank control group, 50 μL 5% DNCB acetone solution was evenly smeared onto the mice abdomen sheared zone to sensitize on the 1st day, and repeated on the 2nd day.
- DTH reaction stimulation: 10 μL and 15 μL of 1% DNCB were evenly smeared on the right ear in mice (both sides) and left back sheared zone on the 7th day, respectively. The ear and back skin of the blank control group were smeared similarly with DNCB All mice were stimulated again with a double dose on the 9th and 10th day.
4.7. Oil Administration
4.8. Detection Index
4.8.1. Visual Observation
4.8.2. Auricle Swelling Degree
4.8.3. Thymus Index and Spleen Index
4.8.4. Pathological Section of Auricle Tissue
4.9. Statistical Analysis
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Wu, P.; Pan, Y.; Yan, J.; Huang, D.; Li, S. Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation. Molecules 2016, 21, 106. https://doi.org/10.3390/molecules21010106
Wu P, Pan Y, Yan J, Huang D, Li S. Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation. Molecules. 2016; 21(1):106. https://doi.org/10.3390/molecules21010106
Chicago/Turabian StyleWu, Ping, Yu Pan, Jianye Yan, Dan Huang, and Shunxiang Li. 2016. "Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation" Molecules 21, no. 1: 106. https://doi.org/10.3390/molecules21010106
APA StyleWu, P., Pan, Y., Yan, J., Huang, D., & Li, S. (2016). Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation. Molecules, 21(1), 106. https://doi.org/10.3390/molecules21010106