栀子甘草豉汤加味对反流性食管炎患者胃肠功能的影响

目的探讨栀子甘草豉汤加味治疗反流性食管炎(RE)的效果及对患者胃肠功能的影响。方法选取2017年1月—2018年1月就诊的110例RE患者为研究对象,随机分为观察组(55例)与对照组(55例)。对照组给予常规治疗,观察组在对照组的基础上联合栀子甘草豉汤加味治疗,2组连续治疗8周。统计2组患者治疗前后中医证候积分及内镜检查积分;检测并比较2组患者治疗前后胃肠道激素水平。结果治疗后2组患者反酸、烧心、胸骨后灼痛等各项中医证候积分、内镜检查积分、立位反流时间、卧位反流时间、立位酸清除时间所占总监测时间百分比显著低于治疗前,且观察组显著低于对照组(P<0.05或P<0.01)。治疗后2组患者MTL、GAS、LES长度、LES松弛率均显著高于治疗前,且观察组显著高于对照组(P<0.01)。结论栀子甘草豉汤加味治疗RE可更加有效缓解患者临床症状,改善其胃肠功能,胃食管受到的酸损伤减少更为显著,因此值得推广。

Effect of Zhizi Gancaochi Decoction on Gastrointestinal Function in the Treatment of Reflux Esophagitis

Objective To investigate the effect of Zhizi Gancaochi decoction on gastrointestinal function in the treatment of reflux esophagitis(RE).Methods 110 patients with RE from January 2017 to January 2018 were randomly divided into the observation group(n=55) and the control group(n=55).The control group was given routine treatment,while the observation group was treated with Zhizi Gancaochi decoction on the basis of the control group.The 2 groups were treated for 8 weeks continuously.The scores of TCM syndromes and endoscopy before and after treatment were counted,and the levels of gastrointestinal hormones before and after treatment were detected and compared between the 2 groups.Results After treatment,the percentage of TCM symptom scores,endoscopy scores,percentage of total monitoring time of standing reflux time,horizontal reflux time,standing acid removal time in the 2 groups were significantly lower than those before treatment,and the observation group was significantly lower than that in the control group(P<0.05 or P < 0.01).After treatment,the levels of MTL,GAS,LES length and LES relaxation rate of the two groups were significantly higher than those before treatment,and the observation group was significantly higher than that of the control group(P<0.01).Conclusion The Zhizi Gancaochi decoction can relieve the clinical symptoms and improve the gastrointestinal function of patients with RE more effectively.The acid damage of gastroesophageal tract is reduced more significantly,so it is worth popularizing.