不同炮制方法对甘遂急性毒性影响的研究  

Effects of processing methods on acute toxicity of Kansui Radix

作　　者：张姗姗[1] 孙立立[2] 石典花[2] 张敏[1] 虞慧娟[1] 孙付军[2] 

机构地区：[1]山东中医药大学,山东济南250014 [2]山东省中医药研究院,山东济南250014

出　　处：《中成药》2012年第11期2178-2180,共3页Chinese Traditional Patent Medicine

基　　金：2008年中医药行业科研专项"中药麸制及有毒中药炮制技术与原理研究"(200807039)

摘　　要：目的考察不同炮制方法对甘遂的急性毒性影响。方法采用测定小鼠半数致死量的方法对甘遂生品及其各炮制品急性毒性进行研究。结果石油醚部位是甘遂的毒性部位,生品的半数致死量为36.4 g/kg;醋炙品的半数致死量为65.3 g/kg;清炒品的半数致死量为53.9 g/kg;清炒拌醋品的半数致死量为59.8 g/kg;生拌醋品的半数致死量为43.8 g/kg。结论甘遂经醋炙后毒性显著降低,加热是使甘遂炮制减毒的主要影响因素。AIM To study the effects of different processing methods on the acute toxicity of Kansui Radix to mice.METHODS The acute toxicity test of Kansui Radix and different processing products of Kansui Radix were carried out by the way of measuring LD50.RESULTS The poisonous part of Kansui Radix existed in petroleum extract.The LD50 of raw Kansui Radix was 36.4 g/kg.The LD50 of stir-baked Kansui Radix with vinegar was 65.3 g/kg.The LD50 of simple stir-baked Kansui Radix was 53.9 g/kg.The LD50 of Kansui Radix mixed with vinegar after being baked was 59.8 g/kg.The LD50 of raw Kansui Radix mixed with vinegar was 43.8 g/kg.CONCLUSION Stir-baking Kansui Radix with vinegar can significantly reduce the acute toxicity,and the main factor in the attenuation is regarded as being due to the heating.

关 键 词：甘遂 不同炮制方法 急性毒性 

分 类 号：R283[医药卫生—中药学]