醋制白屈菜的镇痛作用研究  

Study on Analgesic Effect of Vinegar Made Chelidonium Majus

作　　者：刘南彤 李瑞海[1] 贾天柱[1] Liu Nantong;Li Ruihai;Jia Tianzhu(Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《亚太传统医药》2022年第5期35-38,共4页Asia-Pacific Traditional Medicine

基　　金：国家药典委员会项目(20180604005)。

摘　　要：目的:研究醋制白屈菜的镇痛作用。方法:采用热板致痛法以及醋酸扭体法对比白屈菜生品和炮制品的镇痛作用。结果:醋制后的白屈菜对热板法所致疼痛的镇痛效果强于白屈菜生品,当给药量在5~20mg时,止痛作用随剂量增大而增大。醋制之后的白屈菜给药量为10mg/kg与20mg/kg时,小鼠的扭体次数减少十分明显。结论:白屈菜经醋制后,对于外周性疼痛即醋酸致痛模型小鼠镇痛效果及对于中枢性热板镇痛模型小鼠具有明确的镇痛效果,且强于生品,说明醋制白屈菜具有镇痛增效作用。Objective:To study the analgesic effect of vinegar made Chelidonium majus.Methods:Hot plate method and acetic acid writhing method were used to compare the analgesic effects of raw and processed Chelidonium majus.Results:The analgesic effect of vinegar processed Chelidonium majus was better than that of raw Chelidonium majus.When the dosage was between 5~20mg,the analgesic effect increased with the increase of the dosage.The writhing times of mice were significantly reduced when the dosage of vinegar was 10mg/kg or 20mg/kg.Conclusion:Chelidonium majus processed with vinegar has obvious analgesic effect on peripheral pain model mice induced by acetic acid and central hot plate pain model mice,and it is stronger than raw product.The results showed that vinegar made Chelidonium majus had analgesic effect.

关 键 词：白屈菜 生物碱 炮制 醋制热板致痛法 醋酸扭体法 

分 类 号：R283.3[医药卫生—中药学]