不同炮制方法对大黄泻下、解热、抗炎作用的影响

目的:考察不同炮制方法对大黄泻下、解热、抗炎作用的影响。方法:用炭末排出时间测定法和排便频度试验观察不同采收期、不同炮制方法的铨水大黄泻下作用,以干酵母致大鼠发热试验观察不同炮制方法对大黄解热作用的影响,用角叉菜胶致足肿胀法观察不同炮制方法对大黄抗炎作用的影响。结果:不同采收期、不同炮制方法的铨水大黄,首次排出黑便时间明显缩短,排黑便个数明显增多,与对照组相比具有显著性差异(P<0.01或P<0.05),1,2年生铨水大黄组与3年生铨水大黄组相比,具有显著性差异。酒蒸,酒炒大黄组与3年生铨水大黄组相比,具有显著性差异;生大黄组1～10 h均明显抑制体温升高,酒蒸大黄组0.5～8 h明显抑制体温升高,酒炒大黄组1～8 h明显抑制体温升高,与模型组相比有显著性差异(P<0.01或P<0.05);生大黄组、酒炒大黄组致炎后0.5～4 h、酒蒸大黄组致炎后0.5～1 h大鼠足肿胀率明显降低,与对照组相比具著性差异(P<0.01或P<0.05)。结论:不同采摘期、不同炮制的铨水大黄均具有明显的泻下作用,3年生作用强于1,2年生,铨水大黄经炮制后泻下作用有所减弱;不同炮制的铨水大黄均具有明显的解热、抗炎作用。

Experimental Study on Influence of Different Processing Methods of Rhei Radix at Rhizoma on its Effects of Purgation,Antipyretic and Anti-inflammatory

Objective: To investigate the influence of rhubarb processed by different processing methods on its purgation,antipyretic and anti-inflammatory effects. Method: Using the method of carbo medicinalis powder efflux time determination and excreting frequency test,the purgation effects of Quanshui rhubarb in different picking Period and different processing methods were observed.The influence of rhubarb in different processing methods on its antipyretic effects was investigated,by effecting fever in rats with dried yeast.The influence of rhubarb in different processing methods on its anti-inflammatory effects was investigated,by effecting paw edema in rats with carrageenin. Result: All drug groups with different processing methods and in different picking time showed obviously as the reducing of melena efflux time and the increasing of amount of melena.Comparing with the control groups,the drug groups showed as difference significantly(P<0.01 or P<0.05).One or two-year-old raw quanshui rhubarbs showed difference with 3-year-old one.The drug groups with rhubarb steaming or stir-heating with liquor also showed difference with 3-year-old one.Each raw rhubarb group(1-10 h),liquor-steaming rhubarb group(0.5-8 h)and rhubarb group stir-heating with liquor(1-8 h)could inhibit the rise of body temperature visibly and differ from the model group(P<0.01 or P<0.05).After inflammation,the swelling degree of rats in drug groups with raw rhubarb and the rhubarb steaming(0.5-1 h)or stir-heating(0.5-4 h)with liquor declined significantly,therefore,differed from the control group obviously(P<0.01 or P<0.05). Conclusion: All the Quanshui rhubarbs with different processing methods and in different picking time have obvious purgation effects.Among them,the effect of 3-year-old raw rhubarb is stronger than the 1 or 2 year-old one.After being processed,the purgation effect of Quanshui rhubarb is reduced.All the Quanshui rhubarbs processed by different methods have obvious antipyretic and anti-inflammatory action.