梭子蟹壳不同炮制品对水浸应激性致大鼠胃溃疡的影响

[目的]研究梭子蟹壳不同炮制品对水浸应激性大鼠胃溃疡的影响。[方法]采用束缚–水浸法制备大鼠胃溃疡模型,观察梭子蟹壳不同炮制品对大鼠胃溃疡及胃酸分泌量的影响。[结果]梭子蟹壳生粉组、炒黄组、炒炭组对水浸应激性大鼠胃溃疡的抑制率分别为28.57%,47.62%及40.47%,与模型组比较均有显著性差异（P〈0.01）。[结论]梭子蟹壳不同炮制品对水浸应激性大鼠胃溃疡均有预防治疗作用,其中炒黄组与炒炭组的效果优于生粉组。

Effect of Different Processed Products of Portunus Trituberculatus Shells on Rats With Gastric Ulcer Induced by Water Immersion Stress

[Objective]To study the effect of different processed products of portunus trituberculatus shells on rats with gastric ulcer induced by water immersion stress.[Methods]The effect of different processed products of portunus trituberculatus shells on gastric ulcer and gastric acid secretion in rats was observed through gastric ulcer model established by binding and immersing in water.[Results]The inhibition rate of gastric ulcer in rats induced by water immersion stress in raw powder group,yellow-fried group and carbon-fried group was 28.57%,47.62% and 40.47%,respectively,which showed significant difference compared with the model group（P 0.01）.[Conclusions]All different processed products of portunus trituberculatus shells can be used for prevention and treatment of gastric ulcer in rats induced by water immersion stress.The effect in yellow-fried group and carbon-fried group is better than that in raw powder group.