基于急性毒性和抗炎作用的醋炙马钱子炮制工艺研究  

Processing Technology of Processed Strychni Semen with Vinegar Based on Acute Toxicity and Anti-inflammatory Effect

作　　者：龚飞鹏[1] 李宇旭[1] 程金辉[1] 陈钢[1] GONG Fei-peng;LI Yu-xu;CHENG Jin-hui;CHEN-Gang(Department of Bone,Jiangxi Provincial People's Hospital,Nanchang 330004,China)

机构地区：[1]江西省人民医院骨一科

出　　处：《江西中医药大学学报》2019年第5期61-63,共3页Journal of Jiangxi University of Chinese Medicine

基　　金：江西省卫计委科研项目(20175028),江西省卫计委中医药管理局项目(2016B045)

摘　　要：目的:优选醋炙马钱子的炮制工艺。方法:通过L 9(3)4正交设计考察炒制温度、炒制时间、食醋用量3个因素,以半数致死量LD 50值及其对二甲苯致耳廓肿胀的抑制率作为考察指标,进行加权综合评分,对醋炙马钱子炮制工艺进行优选。结果:醋炙马钱子的最佳炮制工艺为炒制温度140℃,炒制时间5min,食醋用量25%。结论:本方法稳定可靠,可为醋炙马钱子的研究及其临床应用提供依据。Objective:To optimize the processing technology of Strychni Semen processed with vinegar.Methods:The orthogonal design L 9(3)4 was used to investigate the three factors of stir-frying temperature,stir-frying time and vinegar dosage.The LD 50 value of the median lethal dose and its inhibition rate on auricle swelling caused by xylene were used as the investigation indexes,and the weighted comprehensive score was carried out to optimize the processing technology of vinegar-fried Strychni Semen.Results:The best processing technology for vinegar-roasted Strychni Semen was 140℃,5 min and 25%vinegar.Conclusion:This method is stable and reliable,and can provide basis for the research and clinical application of vinegar-roasted Strychni Semen.

关 键 词：马钱子 醋炙 炮制工艺 急性毒性 抗炎 

分 类 号：R283.3[医药卫生—中药学]