炒地榆炭及烘地榆炭对小鼠出血、凝血时间的影响  

Influence of Fried and Baked Diyutan( Radix Sanguisorbae)on the Bleeding Time and Clotting Time in Mice

作　　者：张向阳[1] 刘春燕[1] 贾丽霞[1] 李海涛[1] 

机构地区：[1]河北工程大学医学院,河北邯郸056002

出　　处：《河南中医》2017年第12期2109-2110,共2页Henan Traditional Chinese Medicine

基　　金：邯郸市科学技术研究与发展计划项目(编号:1523108076-8)

摘　　要：目的:比较炒地榆炭和烘地榆炭对小鼠凝血时间、出血时间的影响,为进一步研究地榆炭的止血机制提供更好的炮制方法。方法:取100只小鼠,随机分为空白对照组、阳性对照组、地榆组、炒地榆炭组和烘地榆炭组,每组各20只。空白对照组给予生理盐水灌胃,阳性对照组给予0.667 g·kg^(-1)云南白药灌胃,地榆组给予4.000 g·kg^(-1)地榆水煎液灌胃,炒地榆炭组给予4.000 g·kg^(-1)炒地榆炭水煎液灌胃,烘地榆炭组给予4.000 g·kg^(-1)烘地榆炭水煎液灌胃。采用断尾法及玻片法测定地榆、炒地榆炭和烘地榆炭对小鼠凝血时间和出血时间的影响。结果:与空白对照组比较,地榆组、炒地榆炭组和烘地榆炭组都能够缩短小鼠凝血时间和出血时间,差异具有统计学意义(P<0.05);与地榆组比较较,烘地榆炭组能够缩短小鼠的出血时间和凝血时间,差异具有统计学意义(P<0.05),炒地榆炭组不明显,差异无统计学意义(P>0.05)。与炒地榆组比较,烘地榆炭组能够缩短小鼠的出血时间和凝血时间,差异具有统计学意义(P<0.05)。结论:地榆、炒地榆炭和烘地榆炭均具有一定的止血作用,不同方法炮制的地榆炭对其止血作用有影响,烘地榆炭的止血作用明显强于炒地榆炭。Objective：To compare the effects of Fried and Baked Diyutan （Radix Sanguisorbae） on tile bleeding time and clotting time in miee,and to provide better carbonizing method for further studying the blood-stopping mechanism of Diyutan （ Radix San- guisorbae）, Methods ：Totally 100 mice （half were female and halt＂ were male） were randomized into blank control group,positive control group,Diyu group,Fried Diyutan group and baked Diyutan group,20 cases in each group. Blank control group were given gavage with normal saline ;positive control group were given garage with Yunnan Baiyao （0. 667 g·kg^-1 ） ;Diyu group were given garage with Diyu Decoction （4. 000 g ·kg^-1） ;fried Diyutan group were given garage with Fried Diyutan Decoction （4. 000 g ·kg^-1 ） ;baked Diyutan group were given garage with Baked Diyutan Decoction （4. 000 g ·kg^-1）. The tail-cutting method and slide method were applied to determine the effects of Diyu,fried Diyu and baked Diyutan on the bleeding time and clotting time in the mice. Results：Compared with normal saline group, the other three groups can shorten the clotting time and bleeding time of the mice ;the difference had statistical significance （P〈 0.05 ）. Compared with Diyu group, baked Diyutan group can shorten the the clotting time and bleeding time of the mice ; the difference had statistical significance （ P 〈 0. 05 ）, but fried Diyutan group were not obvious,without statistical difference （P 〉 0.05 ）. Compared with fried l）iyutan group, baked Diyutan group can shorten the the clotting time and bleeding time of the mice; the difference had statistical significance （ P 〈 0.05 ）. Conclusion： Diyu, fried Diyutan and baked Diyutan have certain blood-stopping effect. Diflbrence processing methods of Diyutan will influence the blood- stopping action,and baked Diyutan has better blood-stopping action than fried Diyutan.

关 键 词：地榆 炒地榆炭 烘地榆炭 凝血时间 出血时间 小鼠 

分 类 号：R285.5[医药卫生—中药学]