大黄酒炙前后对血脑屏障的影响  

Study on Effect of Rhubarb before and after Wine Processing on Blood-Brain Barrier

作　　者：谢锋[1] 胡昌江[1] 李文兵[1] 连晓晓[1] 雒换锋[1] 

机构地区：[1]成都中医药大学药学院,四川成都611137

出　　处：《中国药业》2010年第22期29-30,共2页China Pharmaceuticals

摘　　要：目的探讨生大黄、酒炙大黄提取液对小鼠血脑屏障通透性的影响。方法以血脑屏障示踪剂伊文思蓝(E.B.)作为判断指标,比较小鼠灌服生大黄和酒大黄提取液后脑组织的蓝染情况,并通过测定脑组织中伊文思蓝的含量来量化血脑屏障通透性改变的程度。结果与生理盐水对照组小鼠比较,受试组小鼠脑组织有明显蓝染现象,酒大黄水提液高剂量组脑组织中伊文思蓝的含量差异有显著的统计学意义(P<0.01)。结论酒大黄水提液能够促进血脑屏障的开放。Objective To explore the effects of rhubarb and its extract solution by wine processing on the permeability of rat blood-brain barrier.Methods With the tracer of blood-brain barrier Evans blue（E.B.） as the judging index,the staining status of rat brain tissues were compared after irrigation with the extract solution of rhubarb and rhubarb by wine processing.The change degree of rat blood-brain barrier permeability was quantified by detecting Evans blue content in brain tissues.Results Compared with the control group of hydrochloride acid aqueous solution,the blue staining of the brain tissues in the tested group was more obvious.The Evan＇s blue contents difference of the brain tissues in the group with high dose of water extraction solution of wine processing rhubarb had statistical significance（P 0.01）.Conclusion The water extraction solution of wine processing rhubarb can promote the permeability of blood-brain barrier.

关 键 词：生大黄 酒炙大黄 血脑屏障 伊文思蓝 

分 类 号：R283.1[医药卫生—中药学] R282.71[医药卫生—中医学]