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机构地区:[1]山西职工医学院,山西太原030600 [2]中国中医科学院中药研究所,北京100700
出 处:《山西中医学院学报》2017年第5期29-31,44,共4页Journal of Shanxi College of Traditional Chinese Medicine
基 金:国家自然科学基金重点项目(30730111)
摘 要:目的:比较大黄不同炮制品各组分的解热作用。方法:健康SD大鼠随机分为14组,即空白组、模型组、生大黄组分1组、生大黄组分2组、生大黄组分3组、生大黄组分4组、熟大黄组分1组、熟大黄组分2组、熟大黄组分3组、熟大黄组分4组、大黄炭组分1组、大黄炭组分2组、大黄炭组分3组、大黄炭组分4组。除空白组外,其余各组大鼠背部皮下注射20%酵母菌悬液15 m L/kg制造发热模型。造模1 h后,空白组和模型组大鼠灌胃蒸馏水2 m L/100 g,其他各组灌胃相应的药物(2 m L/100 g)。在给药后的第1、2、4、6 h测体温1次,计算各时刻每只大鼠相对于其正常体温的体温变化值。结果:除熟大黄组分1在所有测试点均未见明显的解热作用(P>0.05)外,其他各组在给药后不同的时间点均表现出一定的解热作用。在给药1 h后除熟大黄组分1外,其他各组大鼠体温开始明显下降,生大黄组分2、生大黄组分4、熟大黄组分4的解热作用一直持续到给药后6 h。结论:拟在后期通过检测大黄不同炮制品各组分给药1 h后模型鼠下丘脑中PGE2和cAMP含量来了解大黄的解热作用机制。Objective:To compare the antipyretic effect of different components of rhubarb processed products. Methods:Healthy SD rats were randomly divided into 14 groups:blank group、model group、rhubarb component 1、2、3、4 groups,cooked rhubarb component 1、2、3、4 groups,charred rhubarb component 1、2、3、4 groups. Except blank group,the other rats were subcutaneously injected 20% yeast suspension 15 m L. 1 h after modeling,the rats in dose groups were given corresponding medicine(2 m L/100 g),while rats in blank group and model group were given the same volume of distilled water. The body temperature of all rats were measured once 1,2,4 and 6 h after administration. Results:Compared with model group,cooked rhubarb component 1 in all time points were no obvious antipyretic effect(P 0.05),but the other components showed some antipyretic effect at different time points after administration. Expect rats in cooked rhubarb component 1,the body temperature of other rats began to decrease significantly 1 h after administration,especially rhubarb component 2,cooked rhubarb component 4 and charred rhubarb component 4 showed obvious antipyretic effect at all time points after administration. Conclusion:Antipyretic effect mechanism of rhubarb would be studied through detecting the contents of PGE2 and c AMP in hypothalamus of model rats at 1 h after administration.
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