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目的:结合动物实验模型探讨不同炮制方法、煎煮时间对大黄沉降药性的影响,为大黄的进一步研究提供参考,为中医辨证合理用药提供基础。方法:通过设置生大黄组、醋大黄组、酒大黄组、熟大黄组等不同炮制方法及5min组、10min组、30min组、60min组等不同煎煮时间灌胃SD大鼠,测定并比较不同组别大鼠的胃残留率和小肠推进率,结合胃肠运动功能指标评价不同组别大黄的沉降药性。结果:与生理盐水组相比较,醋大黄组、酒大黄组和熟大黄组大鼠胃残留率均明显降低(P<0.05);10min组、30min组和60min组大鼠对小肠推进率的影响不大,5min组大鼠的小肠推进率明显,差异具有统计学意义(P<0.05)。结论:炮制可明显加快大鼠的胃排空速率和小肠推进率,煎煮时间过长不利于沉降药性的发挥,醋制及酒制生大黄煎煮时间在30min内药效提升作用明显。
OBJECTIVE: To investigate the effects of different processing methods and boiling time on the pharmacokinetics of rhubarb and to provide reference for the further research of rhubarb, and to provide the basis for rational use of traditional Chinese medicine. Methods: SD rats were treated with different preparation methods such as rhubarb, rhubarb, rhubarb, and rhubarb groups, and rats of 5 min, 10 min, 30 min and 60 min groups were decocted and compared with each other The gastric remnant rate and small intestine propulsion rate of rats in the two groups were compared, and the indexes of gastrointestinal motility were used to evaluate the drug-resistance of rhubarb in different groups. Results: Compared with saline group, gastric remnant rate was significantly decreased in the vinegar rhubarb group, the wine rhubarb group and the ripe rhubarb group (P <0.05); the effect of 10min, 30min and 60min group on small intestine propulsion rate Small, small intestinal propulsion rate 5min group rats significantly, the difference was statistically significant (P <0.05). Conclusion: The gastric emptying rate and small intestine propulsion rate of rats can be obviously accelerated by the processing. The boiling time is not conducive to the settling of the drug-induced sedimentation. The boiling time of vinegar and rhubarb is obviously improved within 30 minutes.