生物效价法测定大黄炮制品活血化瘀功效  

Biological potency evaluates the effect of processing on promoting blood circulation and removing stasis of rhubarb

作　　者：宋雨泽[1] 曾滨阳 任历[1] 程迪[1] 代春美[1] 

机构地区：[1]辽宁医学院,辽宁锦州121001 [2]武警辽宁总队医院药剂科,辽宁沈阳110000

出　　处：《中成药》2014年第9期1921-1924,共4页Chinese Traditional Patent Medicine

基　　金：国家自然科学基金项目(30500665);辽宁省科技厅联合基金项目(2013022057);辽宁省教育厅项目(L2013334)

摘　　要：目的建立大黄的生物效价检测指标来评价生大黄、熟大黄(酒蒸)和大黄炭的活血化瘀功效的差异。方法大黄炮制品水提液与纤维蛋白原充分混匀,再加入凝血酶观察体外凝胶反应,并计算大黄活血化瘀效价。结果生大黄抗纤维蛋白原的生物效价为1.4U,熟大黄为2.6U,大黄炭为1.6U。结论以拮抗纤维蛋白原作为生物效价的评价,熟大黄的活血化瘀功效高于生大黄和大黄炭的中医临床疗效。AIM To establish a biological potency method for evaluating the efficacy of crude rhubarb, cooked rhubarb （steaming with wine ）, charred rhubarb on promoting blood circulation and removing stasis. METHODS By the full mixture of these rhubarb extracts and fibrinogen in vitro, prothrombin was added into the mixture to form the gel reaction in the nature state and the antagonism titer of rhubarb was calculated. RESULTS The anti-fibrinogen titer of crude rhubarb was 1.4U, of cooked rhubarb 2. 6U, and of charred rhubarb 1.6U, respectively. CONCLUSION Three rhubarb extracts have obvious antagonistic effect on fibrinogen. The promo- ting blood circulation and removing stasis＇ effects of cooked rhubarb are superior to these of crude rhubarb and charred rhubarb, which is consistent with TCM clinic practice.

关 键 词：大黄 炮制品 活血化瘀 生物效价 

分 类 号：R283[医药卫生—中药学]