配伍组分、配伍比例对芍药甘草汤抗炎镇痛作用的影响

目的：从配伍组分、配伍比例两方面考察对芍药甘草汤的抗炎、镇痛作用的影响。方法：分别将SD大鼠、昆明种小鼠随机分为空白组、阳性对照组、芍药甘草汤组（250 mg·kg-1），采用大鼠角叉菜胶足肿胀实验、二甲苯致小鼠耳肿胀实验观察芍药甘草汤的抗炎效果，采用小鼠热板法实验、小鼠醋酸扭体法实验观察镇痛效果。结果：白芍、炙甘草（1∶1）组抗炎作用显著，有一定的镇痛作用。醋白芍、炙甘草（1∶1）组显示出明显的抗炎、镇痛效果，其次是醋白芍、炙甘草（1.5∶1）组。醋白芍、炙甘草（6∶1）组仅显示微弱的抗炎作用，未显示出明显的镇痛效果。结论：醋白芍、炙甘草按照质量比1∶1配伍时具有显著的抗炎、镇痛作用，且效果优于其他组。

Influence of Compatibility Components Combination and Proportion on the Anti-Inflammatory and Analgesic Effects of Peony and Licorice Decoctions

To study the anti-inflammatory and analgesic effects of Peony and Licorice De-coction （PLD） from the aspects of compatibility components and proportion. Methods： SD rats, Kunming mice were randomly divided into control group, positive control group （aspirin or dexamethasone） and PLD groups （250 mg·kg-1）. Carrageenan induced rat paw edema test and xylene-induced ear edema in mice model were used to observe the anti-inflammatory effect of PLD. For analgesia effect, hot plate test and acetic acid writhing body test in mice were used. Results and Conclusion： The study shows that the combination of Radix Paeoniae alba（stir-baked with vinegar） and Radix Glycyrrhizae（stir-baked with honey）, with the ratio of 1∶1, produced the most significant anti-inflammatory and analgesic effects.