炮制对胶艾汤止血作用的影响  

Influence of Different Processing Methods on Hemostasis Actions of Jiaoai Decoction

作　　者：贺卫和[1] 蒋孟良[1] 曾婷[1] 蒋晓煌[1] 王志琪[1] 张伟娜[1] 钟丹[1] 杜玉然[1] 

机构地区：[1]湖南中医药大学,长沙410208

出　　处：《中国实验方剂学杂志》2011年第16期164-166,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：湖南省教育厅资助项目(09C742)

摘　　要：目的:优选胶艾汤中各药物的最佳炮制方法和提取方法。方法:取NIH雌性小鼠随机分为6组,即正常对照组、全方生品水煎组、部分炮制水煎组、全方炮制水煎组、全方炮制酒煮组、宫血宁组,ig给药,0.02 mL.g-1,每日1次,连续1周,以小鼠出血时间与凝血时间为指标,观察不同炮制和提取方法对胶艾汤止血作用的影响。结果:与正常对照组比较,全方炮制酒煮与全方炮制水煎组的出血时间与凝血时间非常显著缩短,部分炮制水煎组显著缩短,全方生品水煎组无明显变化。结论:止血作用强弱顺序是:全方炮制酒煮>全方炮制水煎>部分炮制水煎>全方生品水煎。胶艾汤应全方炮制后酒煮入药。Objective： To find the best processing and Abstraction methods for Jiaoai decoction according to its hemostasis action.Method： Female NIH mice were rangomly divided into six groups： control group,four observering groups（four groups of different processed Jiaoai decoction）,gongxuening group.The mice were intragastically administered with dose of 0.02 mL·g-1,one time a day,lasted for 7 days.Indexed by bleeding time（BT） and clotting time（CT）,the hemostasis actions of different processed Jiaoai decoction were compared in mice.Result： Compared with that of the normal group,BT and CT in the group of fullly processed by wine cooking or that in the partially processed group were significantly shortened.While,there were no significant differences in BT and CT between Jiaoai decoction using raw material totally and the normal group.Conclusion： The hemostasis actions were shown in following descending order： Wine cooking for the totally processed materials decoction of the totally processed materials decoction of the partially processed materials decoction of the total raw materials.The best processing method for Jiaoai decoction is cooking by wine after fully processed.

关 键 词：胶艾汤 炮制工艺 药理实验 出血时间 凝血时间 

分 类 号：R285.5[医药卫生—中药学]