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马钱子为马钱科植物马钱的干燥成熟种子,毒性较大,致死量较低,治疗窗窄。马钱子具有靶器官毒性,包括中枢神经系统毒性、肝毒性、心脏毒性和肾毒性。马钱子的毒性反应主要与其含有的马钱子碱、士的宁等活性成分有关。配伍和炮制是马钱子常见的、重要的解毒措施。配伍可降低马钱子毒性成分的溶出、抑制毒性成分的吸收、影响相关代谢酶、降低氧化应激反应;炮制也可降低马钱子中毒性成分。对马钱子的各个器官毒性和减毒增效机制的研究进展进行综述,以期为马钱子的深入研究和临床安全用药提供参考。 相似文献
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马钱子在临床上常用于风湿性疾病、腰腿疼痛以及神经系统疾病等难治性疾病,其生品有大毒,历史记述相关炮制方法较多,包括豆腐制、油炸、绿豆煮制、麻黄炙法、固体敷料炒制等,现代学者对马钱子的炮制方法进行改进,形成爆压法、改良砂烫法、清炒法、微波法等,其目的均在于降低马钱子毒性,增加应用范围。 相似文献
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关于马钱子的炮制方法,古今繁多.本文总结了近二十年来有关马钱子炮制研究方面的资料,从是否去毛,炮制后成分的变化、炮制工艺的改进及一些新型的炮制方法等方面加以概括,以便为今后简化炮制工艺,保持炮制质量稳定,进一步提高药效并保证用药安全提供一定的参考依据. 相似文献
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马钱子炮制工艺的研究 总被引:4,自引:0,他引:4
目的:研究马钱子多种炮制工艺,优选出有效成分含量高,毒性小的炮制方法。方法:利用文献报道的各种炮制工艺,加工出马钱子的8种加工炮制品,以测定士的宁、马钱子碱的含量及各种炮制品的LD50为质量控制指标。结果:各种炮制方法均能不同程度降低士的宁及马钱子碱的含量,亦能降低其毒性。结论:马钱子的炮制方法建议采用烘烤法或砂烫法。 相似文献
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马钱子炮制方法的改进 总被引:1,自引:0,他引:1
马钱子又称番木鳖 ,性味苦寒 ,生品有剧毒。必须经炮制后方可用内服 ,内服用量 0 3~ 0 9g。本品具有通络散结、消肿定痛的作用 ,常用于风湿痹痛、麻木瘫痪、跌打损伤、痈疽及多种癌肿的治疗。在临床中炮制方法为 :①取砂子放锅内炒热后 ,再放入马钱子 ,待马钱子炒至外面呈棕黄色并膨胀时取出。②马钱子用水煮沸 ,水浸后切片晾干。③以麻油置锅内烧热。入马钱子炸膨胀焦黄 ,取出滤净油。一般砂炒较为多用 ,而且砂子温度宜控制在 2 30~ 2 4 0℃ ,在实际操作过程中 ,用眼睛来观察砂温是否适合。药物是否炮制到位 ,传统的炮制方法很容易造成… 相似文献
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Processing of Chinese Materia Medica (CMM) is a pharmaceutical technique to fulfill the different requirements of therapy, dispensing and making preparations according to traditional Chinese medicine theory. The aims of processing are to enhance the efficacy and/or reduce the toxicity of crude drugs. Those processed products are named as decoction pieces, which are used in clinics. Therefore, there is a close relationship between processing, safety, and efficacy of Chinese medicines. Some toxicity or side effects are caused by improper processing methods and some are due to improper combination of herbal mixtures. Standardization of processing methods for Chinese herbs is as important as authentication to maintain their quality and ensure their safe use. The objective of this paper is to review the literature covering the current situation and problems of CMM processing as well as recent progress in research in this area. A summary of the most urgent work needed is proposed. 相似文献
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目的考证沙苑子炮制方法的古今演变及炮制作用。方法查阅资料,分析整理。结果沙苑子的炮制始于唐代,常用炒制的方法;从清代开始出现盐炙法。而沙苑子的炮制作用则从清代起以补肾为主。沙苑子的炮制历史悠久,方法较多。但炮制作用较分散。直到目前为止,炮制方法及炮制作用的现代研究不多,也无相关的质量标准。结论建议用现代科学方法对沙苑子的各种炮制方法及该法的炮制作用进行研究。 相似文献
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Neurolathyrism in Ethiopia is caused by food dependency on grass pea (Lathyrus sativus L.). In the study area, a large proportion of the farmers are growing grass pea since it can withstand harsh environments. Socio-economic factors (poverty; lack of money to buy other food legumes) and environmental problems (such as water logging and frost hazards) influence consumption of grass pea. Most of the respondents have the idea that some chemical contained in grass pea causes a health problem. Different processing and preparation methods are used to prepare grass pea into different food forms. The major processing methods include washing and soaking, as the farmers apply these methods mainly because they assume that the chemical that causes lathyrism, scientifically known as β-ODAP (β-N-oxalyl-l-α,β-diaminopropionic acid) is reduced through washing and soaking. The farmers adopt different strategies to avoid the problem of lathyrism such as avoiding consumption of grass pea in the form that they suspect to cause the problem, blending/mixing with other crops, applying different processing/detoxification methods. Since grass pea is consumed with a fear of lathyrism, future research should concentrate either on developing grass pea varieties with safe level of β-ODAP content or improving the traditional/indigenous processing methods. 相似文献
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目的基于历代本草炮制考证,探索全蝎现代炮制工艺及其存在的质量问题,对优化炮制工艺研究进行总结,为其质量评价、临床应用及现代药理研究提供参考。方法以万方、知网、PubMed、Scopus为检索工具,以“中药”、“全蝎”、“全虫”、“炮制”、“研究”等为关键词,检索近20年关于中药全蝎炮制的相关文献。结果及结论检索筛选有效文献共77篇,仔细分析总结发现,全蝎古法炮制多样,但对于辅料用量、炮制时间及各种炮制工艺的具体作用均没有严格的规定及说明,容易造成全蝎炮制品质量不合格,临床疗效不理想。在历代本草炮制工艺的基础上对古法炮制优化创新,规范炮制工艺,可为全蝎的临床应用及相关研究提供安全可靠的质量保障。 相似文献
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曲类中药是一类临床常用的传统中药,然而由于各地区发酵曲类中药所使用的原料和发酵工艺不统一,各地自然菌种差异较大以及发酵过程菌群代谢的复杂性等问题导致曲类中药质量不稳定。因此,曲类中药的炮制工艺、炮制机理和质量控制方法一直是近些年中药炮制研究领域的热点。近年来,随着炮制化学、现代药理学和微生物基因组学等多学科的应用,曲类中药的炮制工艺、炮制机制和质量控制方法取得了一定成就。发酵炮制工艺逐渐从自然发酵转变为纯菌种协同发酵,进一步明确发酵工艺参数;炮制机制研究阐明了部分曲类中药药效物质基础和发酵菌种变化;采用薄层色谱、显微镜、HPLC、电子舌鼻等多技术为质量控制提供了新的方法。本文通过对曲类中药发酵炮制工艺、炮制机制以及质量控制方法的研究进展进行系统总结和分析,为其进一步研究提供参考。 相似文献
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Strategies for elimination of cyanogens from cassava for reducing toxicity and improving food safety 总被引:1,自引:0,他引:1
Bala Nambisan 《Food and chemical toxicology》2011,49(3):690-693
Toxicity of cassava arises due to the presence of the cyanoglucosides linamarin and lotaustralin which are hydrolysed by endogenous enzyme linamarase to acetonecyanohydrin (ACN) and cyanide (CN) which are toxic. Major research efforts to eliminate/reduce cyanoglucosides have focused on (i) development of acyanogenic cassava varieties by breeding; (ii) controlling its metabolism; and (iii) processing to remove cyanogens. The cyanoglucoside (CNG) content in cassava is genetically controlled and cultivars may be classified as low (<50 μg/g), medium (50-100 μg/g) and high CN (>100 μg CN eq./g) varieties. Molecular techniques for reducing tuber CNG have focused on development of transgenic plants with reduced expression of cyt P 450 in leaves, or increased expression of hydroxynitrilelyase in tuber. For immediate solution, CNG content can be reduced using several processing methods. Traditional methods used for processing include boiling, drying, parboiling and drying, baking, steaming, frying and preparation of flour. These processes result in CN losses ranging from 25% to 98%. The cyanogen level in the final product is influenced both by the tuber CNG and the method of processing. In order to achieve safe levels of 10 μg/g in cassava products, new methods of processing, especially for cassava containing more than 250 μg CN eq./g, remains a challenging problem. 相似文献
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