酒制丹参、大黄对大鼠血小板功能及抗凝血作用的研究

目的：探讨酒制对丹参、大黄活血祛阏作用的影响。方法：采用肾上腺素（Adr)致怒及寒冷造成大鼠血瘀模型，比较丹参、大黄各炮制品对血小板粘附与聚集、凝血酶原时间（PT）、凝血酶时间（TT）、凝血活酶时间（PTT）等指标的影响。结果：黄酒与白酒炙丹参与生丹参、酒炖大黄均可显著降低血小板粘附与聚集的作用，使PT、TT、PTT等显著延长，酒炙丹参和酒炖大黄均比其生品作用显著增强（P＜0．05或P＜0．01）。结论：酒制丹参、大黄可增强活血祛瘀作用，白酒制较黄酒制好。

Effects of Processed Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei with Wine on Functions of Blood Platelet and Anticoagulation of Rat

Objective: To study the effects of procession with wine on the blood-quickening and stasis-transforming actions of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei. Methods: The blood stasis model of rat was established by Adr or cold. The effects of the processed products of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei on thrombocyte adhesiveness and aggregaltion, prothrombin time (PT), thrombintime(TT), (PTT) were observed.Results: The raw and mix-fried Radix Salviae Miltiorrhizae with yellow wine and white liquor, the steamed Radix et Rhizoma Rhei with wine could obviously decrease thrombocyte adheziveness and aggregation, prolong PT, TT and PTT. The actions of the mix-fried Radix Salviae Miltiorrhizae with wine and the steamed Radix et Rhizoma Rhei with wine were stronger than that of their raw products (P<0.05 or P<0.01).Conclusion: The processing with wine can enhance the blood-quickening and stasis-transforming actions of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei. The processing with white liquor is more effective than the processing with yellow wine.