甘遂不同炮制品及提取物对斑马鱼的急性毒性研究

目的以模式生物斑马鱼为实验对象,评价甘遂不同炮制品及提取方法的急性毒性。方法采用回流提取方法制备甘遂不同炮制品的水提液和醇提液;将它们的提取液按几何级数设置浓度梯度,添加到鱼生活的水中,观察给药后96 h鱼只的死亡情况,以此为判断待测药物毒性大小的依据,采用SPSS Statistics 17软件计算不同炮制品水提液和醇提液对斑马鱼的半数致死浓度(LC50)。结果斑马鱼对甘遂不同炮制品的水提液和醇提液均表现出急性毒性反应,且毒性作用呈现出明显的量-毒关系;不同炮制品水提液LC50明显高于相应醇提液;同一提取方法不同炮制品的急性毒性大小顺序为甘遂生品>清炒品>醋润品>醋炙品。结论以斑马鱼作为实验动物,甘遂生品的醇提液急性毒性最强、甘遂醋炙品的水提液急性毒性最低。本实验为进一步认识与评价甘遂毒性及醋炙减毒机制提供了依据。

Acute Toxicity of Different Processed Kansui and its Extrats on Zebrafish

OBJECTIVE To evaluate the acute toxicity of different processed kansui and its extraction on the model organism, zebrafish. METHODS Different processed kansui water extracts and alcohol extracts were prepared by reflux extraction method. The death of zebrafish was observed after exposure for 96 h to different processed kansui extracts with different concentration stages, which was the judgment for drug toxicity basis. The half lethal concentrations (LC₅₀) of different processed kansui extracts on zebrafish were calculated by SPSS Statistics 17. RESULTS Zebrafish in different processed kansui extracts all had acute toxicity reaction and showed apparent dose-toxicity relationship. Different processed kansui water extracts were significantly higher than alcohol extracts. Their order of toxicity from high to low was: the crude kansui, simple stir-baking kansui, kansui infiltrated with vinegar, and kansui stir-baked with vinegar. CONCLUSION With zebrafish as experimental animals, the crude kansui alcohol extract shows the highest toxicity, whereas kansui stir-baked with vinegar water exteact is lowest. The results provide evidence for the further understanding and evaluation on the toxicity of kansui and attenuated mechanism after vinegar processing.