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目的:分析蒸煮炮制对质硬药材大黄切片的泻下作用的影响。方法:运用藤村等医学学者改进的泻下作用生物鉴定法。结果:和生大黄相比,蒸煮大黄具有较高的泻下ED50值,较少的泻下只数、较长的泻下出现时间、较少的泻下物次数及较轻的泻下物重量,二者差异具有统计学意义(P<0.05)。结论:蒸煮炮制能够显著提升质硬药材大黄切片的泻下作用,增强其药效,值得临床推广。
OBJECTIVE: To analyze the effect of dipping process on the diarrhea of rhubarb slices of hard and hard material. Methods: The use of Fujimura and other medical scholars improved diarrhea bioassay. Results: Compared with rhubarb, rhubarb digestibility had a higher ED50 value, fewer episodes of diarrhea, longer episodes of diarrhea, less episodes of diarrhea, and lighter weight of diarrhea , The difference between the two groups was statistically significant (P <0.05). Conclusion: The cooking process can significantly improve the quality of hard crude rhubarb slices diarrhea, enhance its efficacy, it is worth clinical promotion.