苍耳子炮制前后的抗炎、镇痛作用比较

目的：比较苍耳子炮制前后抗炎、镇痛作用的差别。方法：采用二甲苯耳肿胀实验、角叉菜胶足肿胀实验评价苍耳子炒制前后抗炎作用；以小鼠扭体法、热板法观察苍耳子炒制前后的镇痛作用。结果：苍耳子生品、炒品灌胃小鼠0.5，1.0 g·kg^-1剂量，能抑制二甲苯引起的耳肿胀（P<0.05）以及角叉菜胶引起的足肿胀（P<0.05）；对化学刺激性、热刺激性疼痛均有明显的镇痛作用（P<0.05），并呈现剂量依赖性。苍耳子炒品与生品比较，抗炎、镇痛作用无明显差异（P>0.05）。结论：苍耳子炒制前后具有较好的抗炎、镇痛作用，为其临床应用提供了实验依据。

Anti-inflammatory and analgesic actions of Xanthii Fructus and its processed product

OBJECTIVE To compare anti-inflammatory and analgesic actions of Xanthii Fructus (XF) and processed Xanthii Fructus (PXF). METHODS The xylene ear swelling test and the carrageenan paw edema test were used to evaluate the anti-inflammatory activities, hot plate test and acetic writhing test were used to study analgesic activities of Xanthii Fructus and its processed product in mice. RESULTS Both in mice at drug doses of 0.5 and 1.0 g·kg^-1, Xanthii Fructus and its processed product could significantly inhibit the xylene-induced ear swelling and carrageenan-induced paw swelling, reduce the writhing actions induced by the intraperitoneal injection of acetic acid in mice, increase the hot plate pain threshold in a dose dependent manner (P<0.05). Anti inflammatory and analgesic effects were not significantly different between Xanthii Fructus and processed Xanthii Fructus (P>0.05). CONCLUSION Xanthii Fructus and processed Xanthii Fructus show good anti-inflammatory and analgesic effects in mice, and the results provide an experimental basis for its clinical application.