槟榔不同炮制品对胃肠功能的影响研究

目的:了解生槟榔及不同槟榔炮制品对胃肠功能的影响.方法:通过正常小鼠胃排空和小肠推进实验及有阿托品负荷的小鼠胃排空和小肠推进实验及胃液分泌实验测定.结果:生槟榔对正常小鼠胃排空有轻微抑制作用,炒黄槟榔、炒焦槟榔、槟榔炭促进胃排空;炒制程度较深的焦槟榔有明显促肠推进作用;槟榔炭、炒黄槟榔、焦槟榔对肠推进迟缓均有改善作用;各槟榔组胃液量均增加,其中焦槟榔组最明显;除槟榔炭组外各槟榔组胃液PH值均降低,其中焦槟榔组胃液PH值最低.结论:槟榔经过不同方法炮制后有不同的胃肠作用功效,炮制过后槟榔有促胃排空及小肠推进作用,且对阿托品负荷有抑制作用,尤以焦槟榔作用为佳.

Study on the Effect of Different Processed Betel Nut on Gastrointestinal Function

Objective: To understand the effect of health betel nuts and processed betel nut products on gastrointestinal function.Methods: Experiments of the gastric emptying and intestinal propulsion for healthy mice and atropine-loading mice were conductd to determine the gastric secretion of the mice.Results: The health betel nuts had slight inhibition on the gastric emptying of the healthy mice.Fried-brown betel nuts,fireburnt betel nuts and betel nut charcoal promoted the gastric emptying.Thedark brown betel nuts...