基于大鼠宏观行为观察的不同姜汁对黄连寒热药性的影响研究  

Influence of Different Ginger Juice Excipients on Rhizoma Coptidis for Rat Macroscopic Behavior

作　　者：邓玉芬[1] 钟凌云[1] 孟振豪 

机构地区：[1]江西中医药大学药学院,南昌330006

出　　处：《世界科学技术-中医药现代化》2016年第3期516-521,共6页Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology

基　　金：国家自然科学基金委基础研究项目(81260643):基于药性表征-药效-物质基础关联的姜黄连炮制机理研究;负责人:钟凌云;江西省主要学科学术和技术带头人培养计划(20133BCB22006):樟帮特色炮制技术质量标准体系构建研究;负责人:钟凌云;江西中医药大学校级创新基金项目(JZYC14B07):干姜与鲜姜炮制对药性影响的差异性研究;负责人:邓玉芬

摘　　要：目的:通过动物宏观行为实验来探讨黄连用不同姜汁辅料炮制前后药性寒热的变化。方法:采用SD大鼠分别灌服生理盐水、生黄连、鲜姜制黄连、干姜制黄连、干姜汁、鲜姜汁,通过对各组大鼠的饮食、饮水、体重及肛温等一般能量代谢指标的观察和测定,同时结合对KM小鼠分别灌服上述各组药,通过不同给药对小鼠温度趋向性的影响,综合动物行为探讨不同姜汁辅料炮制黄连及黄连炮制前后药性寒热的变化。结果:生黄连组与生理盐水组、干姜制黄连、鲜姜制黄连、干姜汁、鲜姜汁组相比较饮食量、饮水、体重以及肛温在数值上下降且均存在极显著性差异(P<0.01),同时干姜汁组与干姜制黄连组、鲜姜制黄连组饮食量、肛温在数值上上升,且存在显著性差异(P<0.05)。温度趋向性中,小鼠在35℃、45℃停留的时间生黄连与生理盐水组、干姜制黄连、干姜汁、鲜姜汁组相比较在数值上均上升,且存在极显著性差异(P<0.01),与鲜姜黄连存在显著性差异(P<0.05)。结论:黄连经过辅料姜炮制后寒性得到缓和,辅料干姜从药性上来说,热性强于鲜姜,且在炮制黄连中,干姜制黄连的寒性要低于鲜姜制黄连。This study was aimed to discuss the hot and cold property changes of Rhizoma Coptidis（RC） processed by different ginger juices through macroscopic animal behavior experiments. SD rats were administrated with normal saline, raw RC, RC processed with fresh ginger juice（RCFGJ）, RC processed with dried ginger juice（RCDGJ）, dried ginger juice（DGJ） and fresh ginger juice（FGJ）, respectively. Observations and detections were made on general energy metabolism indicators, including diet, water drinking, weight and rectal temperature. In the meantime, KM mice were also administrated with medicines mentioned above to measure the temperature trend of different groups. The animal behavior was comprehensively discussed to explore the RC prepared with different ginger juice and the hot and cold property changes of RC before and after preparation. The results showed that compared with the normal saline group, RCDGJ group, RCFGJ group, DGJ group and FGJ group, the raw RC group had significant differences on the decreasing of diet amount, water drinking, weight and rectal temperature（P〈 0.01）. Meanwhile, the diet amount and rectal temperature increased in the DGJ group, RCDGJ group, and the RCFGJ group with significant differences（P〈 0.05）. Compared to the normal saline group, RCDGJ group, DGJ group and FGJ group, the mice temperature stayed at 35℃ and 45℃ increased with significant difference in the raw RC group（P〈 0.01）. There was significant difference compared to the RCFGJ（P〈 0.05）. It was concluded that the cold property of raw RC moderated after being processed by ginger. The property of DG was hotter than FG. In the preparation of RC, the cold property of RCDGJ was lower than that of RCFGJ.

关 键 词：黄连 姜制 宏观动物行为 一般能量代谢指标 温度趋向性 

分 类 号：R285.5[医药卫生—中药学]