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目的:通过动物试验研究带皮极品杏仁、去皮极品杏仁、烘烤极品杏仁、烘烤米逊杏仁、加盐油烤米逊杏仁等5种美国大杏仁样品的寒热性。方法:将80只雌性Wistar大鼠依据体重随机分成空白对照组、寒药组、热药组和杏仁组,每日分别灌喂蒸馏水、知母石膏汤、附子干姜汤和5种杏仁粉末汤剂。灌喂造模21d,在此期间对比观察各组大鼠的寒热证表现并进行动物行为学测试和血清神经-内分泌激素水平的测定,从而确定5种美国大杏仁的寒热性。结果:寒药组大鼠有明显的寒证表现,热药组大鼠有明显的热证表现;杏仁组大鼠的表现介于热证组与空白对照组大鼠之间。结论:5种美国大杏仁样品均属温热性。
OBJECTIVE: To study the coldness and heat of 5 kinds of American large almond samples such as gourmet almonds, peeled gourmet almonds, baked almonds, baked almonds, salted oil-roasted almonds and almond almonds through animal experiments. METHODS: Eighty female Wistar rats were randomly divided into blank control group, cold medicine group, hot medicine group and almond group according to the body weight. They were fed with distilled water, Zhimu Gypsum Soup, Fuzigan Ginger Soup and 5 kinds of almond powder soups. Agent. The rats were fed with the model 21d for a period of time. During this period, the cold and heat syndromes of the rats in each group were observed, animal behavior tests and serum neuroendocrine hormone levels were measured to determine the coldness and fever of five large American almonds. RESULTS: The rats in the cold medicine group had obvious cold symptoms, and the rats in the hot medicine group showed obvious hot symptoms. The rats in the almond group showed signs between the heat syndrome group and the blank control group. Conclusion: The five American large almond samples are warm.