瑞香狼毒炮制前后毒性变化作用的研究  

Study on Toxicity and Anti-inflammatory and Analgesic of Stellera Chamejasme L.

作　　者：王星 王永明[2] 田妮娜 

机构地区：[1]宁夏民政厅民康医院,宁夏银川750000 [2]宁夏医科大学总医院,宁夏银川750000 [3]兰州市食品药品检验所,甘肃兰州730000

出　　处：《科技视界》2013年第35期387-388,共2页Science & Technology Vision

摘　　要：目的:通过用醋炙最佳工艺对狼毒进行炮制,研究狼毒炮制品毒性作用。方法:给小鼠分别灌服适量浓度的狼毒生品及醋制品,一日灌服给药2次,间隔时间为4h,连续观察7d,分别统计小鼠死亡率,计算小鼠最大耐受量。结果:狼毒生品最大耐受量为19.90g(生药)·kg-1,狼毒醋制品最大耐受量为28.98g(生药)·kg-1。结论:狼毒使用醋炙最佳工艺炮制后,其毒性较生品狼毒有所降低,可进行进一步的实验研究。Objective：Study on toxicity of Stellera chamaejasme by using vinegar main optimum processing. Method：Give mice fill the raw product of Stellera chamaejasme and moderate concentration of vinegar products, filling and taking medicine 2 times a day, the time interval for 4h, 7d continuous observation,mortality and mice maximum tolerance is calculated. Results：The maximum tolerance of raw products is 19.90g/kg^-1, the maximum tolerance of the vinegar products is 28.98g/kg^-1. Conclusion：Toxicity of Stellera chamaejasme was decline by using vinegar main optimum processing relative to the raw Stellera chamaejasme. but for further experiment research.

关 键 词：瑞香狼毒 醋炙 毒性实验 最大耐受量(MTD) 

分 类 号：S482.39[农业科学—农药学]