不同炮制方法对苍耳子成分及药效的影响

目的:探讨不同炮制方法对苍耳子成分、镇痛作用及毒性的影响。方法:以水浸出物、脂肪油含量及物理常数、扭体镇痛实验、毒性实验对苍耳子样品进行综合分析评定。结果:苍耳子以炒后碾去刺品水浸出物含量最高,苍耳子炮制后脂肪油含量降低,物理常数及化学组分无多大变化,镇痛作用最强,毒性较小。结论:苍耳子入药以炒后碾去刺为宜,为其临床用药提供参考依据。

EFFECTS OF DIFFERENT PROCESSING METHODS ON CONSTITUENTS AND PHARMACOLOGICAL ACTION OF FRUCTUS XANTHII

Objective:To probe into effects of different processing methods on constituents,analgesic action and toxicity of Fructus Xanthii.Method:Using watery extract,fatty lipid content and physical constants,analgesic and toxicity test to make a sythetical evaluation of sample of Fructus Xanthii.Result:Watery extract contents is the highest in frying and removing throns sample after processing,its fatty lipid contents has decreased,physical constants and chemical constituents has hardly changed,it has the strongest analgesic action and lower toxicity.Conclusion:Fructus Xanthii should fry and remove throns as medicine.This study has provided a scientific evidence for clinical application.