白芍不同炮制品中芍药苷含量及镇痛作用  

Influence of Different Processing Technique on the Contents and Analgesic Effect in Radix Paeoniae Alba

作　　者：刘皈阳[1] 闫旭[1] 李外[1] 刘萍[1] 

机构地区：[1]中国人民解放军总医院药材处,北京100853

出　　处：《解放军药学学报》2005年第3期167-169,185,共4页Pharmaceutical Journal of Chinese People's Liberation Army

摘　　要：目的考察白芍不同炮制品中芍药苷的含量及其镇痛作用。方法采用HPLC法测定芍药苷含量,采用热板法和醋酸扭体法观察其镇痛作用。结果芍药苷含量以生白芍最高,其次为炒白芍,酒白芍、醋白芍含量最低。白芍不同炮制品均可增加小鼠痛阈值,抑制醋酸所致扭体反应,其中酒白芍、醋白芍的作用更为显著。结论白芍的镇痛作用强弱与炮制方法相关,白芍中芍药苷的含量并不能直接反映其镇痛作用的强弱。Aim To assess the influence of different processing technique on paeoniflorin contents and analgesic effect in Radix Paeoniae alba.Methods The HPLC method was adopted to determine the paeoniflorin content in Radix Paeoniae alba.The analgesic effect was assessed by hot-plate test and writhing test in mice.Result There were obvious differences in the paeoniflorin content of which was procesed by different methods:the paeoniflorin content without processing was higher than that processed by pure sauteed,wine sauteed and vinegar sauteed.Radix Paeoniae alba could prolong mice pain thresholds after heat stimulation and reduce mice twisting counts.It showed stronger analgesic effects processed by wine sauteed and vinegar sauteed.Conclusion The content of paeoniflorin in Radix Paeoniae alba could not directly reflect its analgesic effect.

关 键 词：白芍 炮制 芍药苷 镇痛作用 

分 类 号：R914[医药卫生—药物化学] R965[医药卫生—药学]