五味子醋制前后降血糖作用比较研究  

Comparative Research on Effect of Decreasing the Blood Glucose of Schisandra Chinensis Fruits before and after Processing

作　　者：佟鑫[1] 高慧[1] 裴启洋[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学药学院,国家中医药管理局中药炮制原理解析重点研究室,辽宁省中药炮制工程技术研究中心,大连116600

出　　处：《医学研究杂志》2014年第3期43-44,共2页Journal of Medical Research

基　　金：国家发改委2011年中医药行业科研专项基金资助项目(20110700704)

摘　　要：目的对五味子醋制前后降血糖作用进行比较。方法 SPF级大鼠,腹腔注射链脲佐菌素(STZ)致大鼠高血糖模型,造模成功后随机分为模型对照组、阿卡波糖组、生五味子组和醋五味子组,另取未造模大鼠作为空白对照组,每组10只。各组均灌胃给予相应药液,分别在7天、14天以血糖仪测定各组大鼠血糖值,比较五味子、醋五味子降血糖作用。结果生五味子组、醋五味子组大鼠的血糖值,分别在给药7天、14天时降低最为明显,大鼠血糖值接近空白对照组。结论生五味子、醋五味子均表现出明显的降血糖作用,但作用趋势存在显著差异。Objective To compare the effects of vinegar processed shizandra berry and raw one on hypoglycemic activity. Methods Hyperglycemic rats models induced by STZ,was divided into model control group, acarbose group, raw shizandra berry group, and vinegar shizandra berry group, and normal rats were as the blank control group. All rats were given corresponding medicines, and the rats＇ blood glucose were determined at 7th and 14th day. The effects of vinegar processed shizandra berry and raw one on hypoglycemic activity were compared. Results The rats＇blood glucose of raw shizandra berry group were obviously reduced at 7th day, and the rats＇blood glucose of vinegar processed group were obviously reduced at 14th day, which were closely to blank control group. Conclusion Both of the raw and processed shizandra berry have hypoglycemic activity, but there is significant difference in trend between them.

关 键 词：五味子 醋制 链脲佐菌素 血糖值 

分 类 号：R285[医药卫生—中药学]