不同辅料炮制对镰形棘豆抗炎与毒性作用的影响  

Influence of Different Adjuvant Material Processing on Anti-inflammatory and Toxic Effects of Lianxing Jidou

作　　者：黄聪琳[1] 郭敏[1] 李晓东[1] 王晓琳[1] 邢福军[2] 柳渊洁[1] HUANG Conglin;GUO Min;LI Xiaodong;WANG Xiaolin;XING Fujun;LIU Yuanjie(Gansu Provincial Hospital of Traditional Chinese Medicine,Lanzhou 730050,China;Gansu Provincial Academy of Chinese Medicine,Lanzhou 730050,China)

机构地区：[1]甘肃省中医院,甘肃兰州730050 [2]甘肃省中医药研究院,甘肃兰州730050

出　　处：《西部中医药》2023年第6期1-5,共5页Western Journal of Traditional Chinese Medicine

基　　金：甘肃省中医药科学技术研究课题(GZK-2018-54);甘肃省卫生行业科研计划项目(GSWSKY2018-46,GSWSKY2018-50);兰州市科技发展指导性项目(2020-ZD-34)。

摘　　要：目的:探讨不同炮制方法对镰形棘豆抗炎与毒性作用的影响,确定“减毒-存效”的炮制方法。方法:采用紫外-分光光度法测定生品及不同炮制品的总黄酮和总生物碱含量,通过小鼠醋酸扭体实验和二甲苯致小鼠耳肿胀实验评价抗炎活性,通过14天毒性实验,计算小鼠肝、肾脏器指数,测定血清谷草转氨酶(aspartate transminase,AST)、谷丙转氨酶(alanine transaminase,ALT)、血尿素氮(blood urea nitrogen,BUN)、肌酐(creatinine,CRE)和乳酸脱氢酶(lactate dehydrogenase,LDH)等生化指标,观察小鼠肝、肾组织病理学变化,评价毒性作用。结果:镰形棘豆生品、醋制品、酒制品和奶制品中总黄酮含量分别为20.78、20.13、21.72和24.01 mg/g,总生物碱含量分别为0.103、0.091、0.090和0.086 mg/g。抗炎实验中,醋酸扭体实验显示,扭体抑制率分别为20.7%、17.8%、25.2%、和31.5%,二甲苯致耳肿胀实验,肿胀抑制率分别为36.97%、28.59%、33.59%和34.01%。14天毒性实验显示,镰形棘豆能引起小鼠血清AST、ALT、CRE的显著升高,酒制品和奶制品相较于生品AST、CRE明显降低。结论:镰形棘豆的三种炮制品中,酒制品和奶制品,尤其是奶制品,能够在有效提高抗炎活性成分、保存抗炎药效作用的同时,降低毒性作用。Objective:To discuss the influence of different processing methods on inflammatory and toxic effects of Lianxing Jidou(oxytropis falcata bunge),in order to determine the processing methods of"attenuationpreservation".Methods:UV-spectrophotometry was adopted to detect the contents of total flavonoid and total alkaloid of raw and different processing products,anti-inflammatory activity was evaluated by acetic acid-induced writhing experiment and xylene-induced ear swelling experiment in mice,mouse liver and kidney indexes were calculated by 14-day toxicity experiments,to detect biochemical indicators including AST,ALT,BUN,CRE and LDH,observe histopathological changes of liver and kidney,and evaluate toxic action.Results:The contents of total flavonoid in raw Lianxing Jidou,vinegar,wine and dairy products were 20.78,20.13,21.72 and 24.01 mg/g respectively,the contents of total alkaloid were 0.103,0.091,0.090 and 0.086 mg/g respectively.In the anti-inflammatory experiment,acetic acid-induced writhing experiment showed that writhing inhibition rates were 20.7%,17.8%,25.2%and 31.5%respectively,in the xylene-induced ear swelling experiment,swelling inhibition rates were 36.97%,28.59%,33.59%and 34.01%respectively.The 14-day toxicity experiments displayed that Lianxing Jidou could increase the levels of AST,ALT and CRE significantly,the levels of AST and CRE lowered obviously when wine and dairy products were compared to raw products.Conclusion:Of the three types of processed Lianxing Jidou,wine products and dairy products,especially dairy products,could effectively improve the anti-inflammatory active ingredients,preserve the effects of anti-inflammatory drugs,and reduce the toxic effects.

关 键 词：镰形棘豆 炮制 抗炎 毒性 

分 类 号：R283[医药卫生—中药学]