柑桔果实中柠檬苦素抗炎镇痛作用的研究  

Anti-inflammation and Analgesic Experimental Study on Citrus Frutis Limonoids

作　　者：温靖[1] 施英[1] 徐玉娟[1] 肖更生[1] 张友胜[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室,广东广州510610

出　　处：《食品科学》2007年第11期515-518,共4页Food Science

基　　金：广东省自然科学基金项目(04002072)

摘　　要：目的:研究柑桔果实中提取的柠檬苦素对实验动物模型的抗炎镇痛作用。方法:采用小鼠福尔马林实验及扭体实验观察柠檬苦素的镇痛作用;通过小鼠耳廓肿胀模型和角叉菜胶致大鼠足肿胀模型观察柠檬苦素的抗炎作用。结果:柑桔果实中提取的柠檬苦素能显著提高小鼠福尔马林实验中的痛域;减少扭体次数;显著抑制二甲苯致小鼠耳廓肿胀和角叉菜胶致大鼠足肿胀程度。结论:柑桔果实中提取的柠檬苦素对本实验中的动物模型具有显著的抗炎及镇痛作用。Objective： To study the anti- inflammation and analgesic effects of citrus frutis limonoids. Methods： The analgesic effects of limonoids were assayed by formaldehyde test and writhing test in mice. The anti-inflammation effects of limonoids were tested by both mouse＇s ears edemata caused by dimethylbenzene and rat＇s meta tarsus edemata caused by para-carrageenan. Result： Limonoids from citrus frutis can inhibit the nociceptive response by formaldehyde, reduce the writhing number, and obviously inhibit edemata of the mouse＇s ears by dimethyienzene and of the rat＇s tarsus caused by para-carrageenin. Conclusions： Limonoids from citrus frutis have potent anti-inflamation and analgesic effect.

关 键 词：柠檬苦素 抗炎 镇痛 

分 类 号：S666[农业科学—果树学]