| 防己黄芪汤合煎与分煎药理作用比较研究 |
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| 引用本文： | 闫艳,杜晨晖,张淑蓉,黄慧,赵彬,郑德.防己黄芪汤合煎与分煎药理作用比较研究[J].山西中医学院学报,2011,12(1):23-24,78. |
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| 作者姓名： | 闫艳 杜晨晖 张淑蓉 黄慧 赵彬 郑德 |
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| 作者单位： | 山西中医学院中药系,山西,太原,030024 |
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| 基金项目： | 山西省卫生厅科技攻关项目(200651) |
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| 摘 要： | 目的:观察防己黄芪汤的抗炎镇痛作用,比较防己黄芪汤合煎与分煎的药效差异。方法:采用小鼠腹腔毛细血管通透性实验和大鼠棉球肉芽肿实验比较防己黄芪汤合煎与分煎抗炎作用的差异;采用热板法与醋酸扭体法比较防己黄芪汤合煎与分煎镇痛作用的差异。结果:防己黄芪汤合煎与分煎都有明显的抗炎和作用镇痛,均能降低小鼠腹腔毛细血管通透性,抑制大鼠肉芽肿增殖,提高小鼠痛阈,减少小鼠扭体次数,延长小鼠发生扭体反应的潜伏期。防己黄芪汤合煎与分煎在抗炎镇痛方面比较差异无统计学意义。结论:临床上服用防己黄芪汤组成成分的浓缩颗粒具有相似的抗炎镇痛作用。
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| 关 键 词： | 防己黄芪汤 抗炎 镇痛 |
Comparative Study on Pharmacological Effects of Ingredient-mingled and Ingredient-separated Fangji Huangqi Decoction |
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| Yan Yan,Du Chenhui,Zhang Shurong,Huang Hui,Zhao Bin,Zheng De.Comparative Study on Pharmacological Effects of Ingredient-mingled and Ingredient-separated Fangji Huangqi Decoction[J].Journal of Shanxi College of Traditional Chinese Medicine,2011,12(1):23-24,78. |
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| Authors: | Yan Yan Du Chenhui Zhang Shurong Huang Hui Zhao Bin Zheng De |
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| Institution: | Yan Yan,Du Chenhui,Zhang Shurong,Huang Hui,Zhao Bin,Zheng De(Shanxi College of TCM,Taiyuan Shanxi 030024) |
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| Abstract: | Objective:To observe anti-inflammatory and analgesic effects of ingredient-mingled(mix herbs together and then boil in water)and ingredient-separated(boil each herb separately in water and then mix them together)Fangji Huangqi decoction.Methods:Anti-inflammatory effect of Fangji Huangqi decoction was studied through celiac capillary permeability test and cotton ball granuloma test.Analgesic effect of Fangji Huangqi decoction was studied through hot plate test and acetic acid writhing test.Results:Ingredient... |
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| Keywords: | Fangji Huangqi decoction anti-inflammatory effect analgesic effect |
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