药食同源制剂对染毒小鼠驱铅效果评价  

EVALUATION OF EXCLUDING LEAD POISONING ON MICE WITH PREPARATION OF CHINESE HERB COOKING FOR HEALTH

作　　者：李伟[1] 范广勤[1] 

机构地区：[1]南昌大学医学院实验教学部,南昌330006

出　　处：《现代预防医学》2008年第19期3706-3707,共2页Modern Preventive Medicine

摘　　要：[目的]研究药食同源制剂驱铅效果。[方法]对铅负荷增高实验,建立中毒模型,用血铅、骨铅、血红蛋白、红细胞、维生素C、体重指标分别与对照组、染毒组和驱铅实验组比较分析。数据用SPSS10.0统计软件分析。[结果]驱铅实验组比染毒组体重下降程度相对减缓,随着实验时间的延长,体重有逐渐向正常恢复趋势。驱铅实验组血铅和骨铅均低于染毒组,其差异均有统计学意义(P﹤0.05),维生素C含量显著增高(P﹤0.01)。染毒组中的血红蛋白、红细胞值下降而驱铅实验组中的血红蛋白、红细胞值增高,其差异均有统计学意义(P﹤0.05)。药食同源制剂对血铅和骨铅清除率分别是36.7%和33.4%。[结论]药食同源制剂对染毒小鼠驱铅效果满意。[ Objective ] To study the effect of preparation of Chinese Herb Cooking for Health on excluding lead poisoning. [ Methods] Increased lead load on experimental mice, established model poisoning, compared blood, bone lead, hemoglobin, the red blood cells, vitamin C and weight in lead group and experimental group, analyzed data with SPSS10.0 statistical software. [ Results] The decline in the experimental group was slower than the lead group. With the extension of experiment time, the weight gradually resumed normal tendency. The blood lead and bone lead content in experimental group were lower than those in the lead group, the differences were statistically significant （P 〈 0.05）. Vitamin C content was signifieandy higher （P 〈 0.01 ）. The hemoglobin, the red blood cells in lead group decreased and those in the experimental group increased, the differences were statistically significant （P 〈 0.05 ）. The removal rate of blood and bone lead of preparations of Chinese Herb Cooking for Health was 36.7 percent and 33.4 percent. [ Conclusion ] We have satisfactory results of excluding lead poisoning on mice with preparation of Chinese Herb Cooking for Health.

关 键 词：铅 驱铅效果 

分 类 号：R155.33[医药卫生—营养与食品卫生学]