姜炮制品对小鼠凝血时间的影响  

Effect of Different Preparations of Ginger on Blood Coagulation Time in Mice

作　　者：吴皓[1] 叶定江[1] 赵玉珍[2] 王苏玲[1] 

机构地区：[1]南京中医学院,210029 [2]江苏省中医院

出　　处：《中国中药杂志》1993年第3期147-149,共3页China Journal of Chinese Materia Medica

摘　　要：实验表明:炮姜、姜炭醚提物、水煎液、混悬液均有明显缩短小鼠凝血时间的倾向;生姜、干姜水煎液、醚提物均无明显缩短小鼠凝血时间的作用。姜炭水煎液对小鼠的凝血作用有随剂量增加的趋势。The experiments indicate that the decoction, ether extraction and suspension liquid of roasted ginger and charcoal of ginger all can markedly shorten the blood coagulation time in mice, while the decoction, ether extraction of fresh ginger and dry ginger cannot. The decoction of ginger charcoal has stronger effect than roasted ginger in shortening the blood coagulation time in mice. The effect of decoction of ginger charcoal on blood coagulation time tends to increase when the dosage is increased.

关 键 词：姜 炮制品 凝血时间 

分 类 号：R283.1[医药卫生—中药学]