大戟属根类有毒中药醋制前后的毒性比较研究  

Comparative study on toxicity of Euphorbia before and after being prepared by vinegar

作　　者：邱韵萦[1] 郁红礼[1,2,3,4] 吴皓[1,2,3,4] 朱法根[1] 陶文婷[1] 徐秋香[1] 

机构地区：[1]南京中医药大学药学院,江苏南京210029 [2]国家教育部中药炮制规范化及标准化工程研究中心,江苏南京210029 [3]国家中医药管理局中药炮制标准重点研究室,江苏南京210029 [4]江苏省中药炮制重点实验室,江苏南京210029

出　　处：《中国中药杂志》2012年第6期796-799,共4页China Journal of Chinese Materia Medica

基　　金：国家中医药管理局公益性行业专项基金项目(200807039)

摘　　要：目的:研究京大戟、甘遂、狼毒炮制前后的毒性变化并比较三者的毒性强弱。方法:采用肠推进运动模型及巨噬细胞炎症模型,评价3种大戟属根类有毒中药炮制前后的毒性。结果:京大戟、甘遂、狼毒生品及醋品均可明显促进小鼠小肠推进运动及巨噬细胞释放NO的能力,强弱顺序为甘遂>京大戟>狼毒,醋制后三者均可明显缓和这一作用。结论:京大戟、甘遂、狼毒可诱导炎症反应的发生并促进肠推进运动,产生强烈的泻下作用,醋制后致炎及肠推进作用显著减弱,表明醋制可缓和京大戟、甘遂、狼毒的泻下作用。Objective： To study and compare the changes of toxicity of Euphorbia pekinensis, E. kansui and E. ebracteolata before and after being prepared by vinegar. Method： Small intestinal accentuation of mice and peritoneal macrophage NO release experiments were assessed to investigate the changes of toxicity of the three Chinese Medicines of Euphorbia before and after being prepared. Result： E. pekinensis, E. kansui and E. ebracteolata and vinegar can obviously promot small intestinal accentuation and peritoneal macrophage NO release with the intensity of toxicity in the order of E. kansui 〉 E. pekinensis 〉 E. ebracteolata. After being prepared with vinegar, the toxicity of the three medicines decreased obviously compared to crude one. Conclusion： E. pekinensis, E. kansui and E. ebracteolata can induce inflammation and accelerate enterokinesis. After being prepared with vinegar, the irritation on Euphorbia decreased obviously.

关 键 词：大戟属 京大戟 甘遂 狼毒 醋制 毒性 

分 类 号：R285[医药卫生—中药学]