醋炙火候对甘遂毒性的影响  

Effects of Vinegar-preparing Time and Temperature on Toxicity of Kansui

作　　者：曹艳[1,2] 巴赛[3] 胡雪峰[1] 周云云[1] 方念伯[1] 余尚工[1] 

机构地区：[1]湖北中医药大学中药资源与中药复方省部共建教育部重点实验室,武汉430065 [2]湖北中医药大学药学院 [3]广东药学院

出　　处：《中国药师》2010年第7期922-924,共3页China Pharmacist

基　　金：2009年湖北省教育厅中青年人才项目(编号:Q20091601)

摘　　要：目的:探讨醋炙火候对甘遂毒性的影响。方法:将甘遂用醋浸润后,分别用文火和武火炒干,用改良蔻氏法测定甘遂及两种醋炙甘遂对小鼠的半数致死量;以半数致死量为依据设计不同剂量给药,观察其提取物对小鼠肝脏的毒性。结果:武火炮制品较文火对小鼠的肝脏毒性小。结论:醋炙火候对甘遂毒性有一定的影响,醋炙甘遂工艺中有必要明确对炮制火候的要求,以武火(280℃)10 min炒干为佳。Objective： To explore the effects of baking time and temperature on the toxicity of Kansui. Method： Kansui were baked with high and low temperature in differently after soaked enough in vinegar. The acute toxicity of LD50 of Kansui and the other two vinegar-preparing were determined on mice. The mice were administered different doses based on the LD50 ,then the liver funtions were measured and the morphology of organ tissue was observed. Result： The vinegar-preparing Kansui with high temperature has less liver toxicity in mice. Conclusion： Baking time and temperature had some effect on the toxicity of Kansui. So the request on baking time and temperature would be necessary in the processing technology of vinegar-preparing Kansui. It was better in 10 minutes at 280℃.

关 键 词：甘遂醋炙 小鼠 半数致死量 炮制工艺 

分 类 号：R283.1[医药卫生—中药学]