醋制对京大戟刺激性毒性作用的影响

目的:比较京大戟醋制前后的刺激性毒性作用。方法:采用家兔眼结膜和豚鼠损伤皮肤刺激性试验动物模型对京大戟醋制前后不同极性部位和粉末的刺激性毒性作用进行了研究;并测定了小鼠给药后胃和小肠PGE₂含量;进一步比较了生、醋品大鼠各给药组血清生化指标和胃、小肠、肝、肾等器官病理切片。结果:家兔眼结膜和豚鼠破损皮肤刺激性毒性试验、PGE₂含量及血清生化指标测定结果表明生品各给药组刺激性毒性作用均分别高于醋制品组;病理切片实验同样表明生品对各器官的毒性作用高于醋制品组。结论:京大戟具有明显的刺激性毒性作用,醋制后刺激性毒性作用降低,通过醋制保证京大戟临床用药安全有效。

Effects of vinegar processing on irritant toxicity of Euphorbia Pekinensis

OBJECTIVE To compare the irritant ant and toxic effects of Euphorbia Pekinensis before and after vinegar processing.METHODS The irritant and toxic effects of different polar fractions of crude drug and power of Euphorbia Pekinensis were studied before and after vinegar processing, by irritatant test on rabbit conjunctiva and damaged skin of guinea pig. The content of PGE₂ was determined in stomach and small intestine of mice after drug was administrated, and biochemical indexes and pathological sections of stomach, small intestine, liver and kidney were compared.RESULTS The irritant and toxic test on rabbit conjunctiva and damaged skin of guinea pig, PGE₂ content and biochemical results all indicated that, the irritant and toxic effects of Euphorbia Pekinensis were more severe in groups administered crude drug than those administered vinegar processed product. Pathological sections also showed that, toxicity in group administered crude drug was more severe than those administered vinegar processed product.CONCLUSION Euphorbia Pekinensis has obvious irritant and toxic effects, which can be reduced after vinegar processing, suggesting that vinegar processing can guarantee that Euphorbia Pekinensis is safe and effective.