薄荷的主要化学成分和药理作用研究进展
摘 要
薄荷，作为一种广泛应用于食品、饮料、医药及化妆品等领域的天然植物，其独特的清凉感与多种药理活性备受关注。文章首先详细介绍了薄荷中挥发油类、黄酮类及有机酸类化合物的主要成分、提取与纯化方法、化学结构与特性，并探讨了这些成分在药理作用中的潜在贡献。随后，文章深入分析了薄荷的抗炎、抗病毒、抗菌等核心药理作用，以及抗氧化、抗肿瘤、对中枢神经系统的影响等其他药理作用，并通过实验验证和机制探讨揭示了这些药理作用的具体表现与潜在机制。在此基础上，文章进一步探讨了薄荷化学成分与药理作用之间的关联性，分析了主要活性成分的药理效应及成分间的协同作用，为构建薄荷的药效物质基础提供了理论依据。
关键词：薄荷；黄酮类化合物；药理作用机制
PROGRESS IN THE MAIN CHEMICAL COMPOSITION AND PHARMACOLOGICAL EFFECTS OF PEPPERMINT
ABSTRACT
Mint, as a natural plant widely used in food, beverage, medicine and cosmetics, and other fields, has attracted its unique cooling feeling and a variety of pharmacological activities. This paper first details the main components, extraction and purification methods, chemical structure and characteristics of volatile oils, flavonoids and organic acid compounds in mint, and discusses the potential contribution of these components in the pharmacological effects. Subsequently, the article deeply analyzed the anti-inflammatory, anti-virus and antibacterial effects of mint, as well as other pharmacological effects of anti-oxidation, anti-tumor, and effects on the central nervous system, and revealed the specific manifestations and potential mechanisms of these pharmacological effects through experimental verification and mechanism discussion. On this basis, this paper further discusses the correlation between the chemical composition and the pharmacological effects of peppermint, analyzes the pharmacological effects of the main active ingredients and the synergistic effects between the components, and provides a theoretical basis for constructing the pharmacodynamic substance basis of peppermint.
KEY WORDS：Mint; flavonoids; pharmacological mechanism of action
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 国内外研究现状 1
第2章 薄荷的主要化学成分研究 3
2.1 挥发油类化合物 3
2.2 黄酮类化合物 3
2.3 有机酸类化合物 4
第3章 薄荷的药理作用研究进展 5
3.1 抗炎作用 5
3.2 抗病毒作用 5
3.3 抗菌作用 6
第4章 薄荷化学成分与药理作用的关系探讨 7
4.1 成分与药理作用的关联性 7
4.2 药效物质基础的构建 7
第5章 结论 8
参考文献 9
致 谢 10
