加味瓜蒌薤白白酒汤抗凝和溶纤作用的实验研究  

Study on Anticoagulation and Fibrinolysis of Jiawei Gualou Xiebai Baijiu Decoction

作　　者：吴雪茹[1] 吴启端[2] 符惠燕[3] 

机构地区：[1]广州中医药大学附属骨伤科医院,广东广州510240 [2]广州中医药大学第一附属医院,广东广州510405 [3]广州中医药大学,广东广州510407

出　　处：《时珍国医国药》2009年第1期88-89,共2页Lishizhen Medicine and Materia Medica Research

基　　金：广州中医药大学健桥基金资助项目(No.R01004);广东省中医药管理局科研课题(No.2050024)

摘　　要：目的研究加味瓜蒌薤白白酒汤抗凝和溶纤作用。方法通过凝血实验、体外溶纤实验,研究加味瓜蒌薤白白酒汤对小鼠凝血时间和体外纤维蛋白重量的影响。结果加味瓜蒌薤白白酒汤能显著延长小鼠凝血时间,与阴性对照组比较有显著差异(P<0.05);能降低体外纤维蛋白重量,与阴性对照组比较有显著差异(P<0.05)。结论加味瓜蒌薤白白酒汤有抗凝和溶纤作用。Objective To study the anticoagulation and fibrinolysis of Jiawei Gualou Xiebai Baijiu Decoction（JGXBD）. Methods The experiments of clotting blood and extraorgan fibrinolysis were used to study the effects of JGXBD on the clotting time of mouse and the weight of plasma fibrin. Results JGXBD could not only obviously prolong the clotting time of mice, but also could obviously degrade the weight of plasma fibrin. It had significant difference compared with （ P 〈 0.05 ） the negative control group. Conclusion JGXBD has the effects of anticoagulation and fibrinolysis.

关 键 词：瓜蒌薤白白酒汤 凝血 体外溶纤 

分 类 号：R285.5[医药卫生—中药学]