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目的研究分析不同炮制方法对大黄泻下、解热、抗炎作用的影响。方法选取不同炮制方法的大黄进行相同的对比研究,分别进行小鼠实验,对小鼠的泻下,解热、抗炎的作用进行详细记录并分析。结果三组不同炮制方法大黄对大鼠的排便时间,排便个数与对照组比较均缩短,P<0.05,具有统计学意义。酒蒸大黄、酒炒大黄前8小时对体温升高有抑制作用,与对照组比较具有显著差异,P<0.05,具有统计学意义。三种大黄不同炮制法对大鼠体温升高抑制具有作用,三种比较无显著差异,P>0.05,不具有统计学意义。三组不同炮制法大黄在抗炎作用中,肿胀率比较无显著差异,P>0.05,不具有统计学意义。结论生大黄的泻下作用强于其他炮制方法大黄的作用,抗炎、解热的作用比较无显著差异。
Objective To study the effects of different processing methods on the antipyretic and anti-inflammatory effects of Rhubarb. Methods The rhubarb with different processing methods were selected for the same comparative study. The mice were subjected to the same experiment and the effects of diarrhea, antipyretic and anti-inflammatory were recorded and analyzed in detail. Results Rhubarb in three different processing methods of the defecation time, the number of defecation were shortened compared with the control group, P <0.05, with statistical significance. Wine steamed rhubarb, wine rhubarb eight hours before the body temperature increased inhibition, compared with the control group had significant differences, P <0.05, with statistical significance. Three rhubarb different processing method has the effect of inhibiting body temperature in rats, there is no significant difference between the three, P> 0.05, not statistically significant. Rhubarb three different processing methods in the anti-inflammatory effect, the swelling rate was no significant difference, P> 0.05, not statistically significant. Conclusion Rhubarb rhubarb is stronger than other rhubarb processing methods, the role of anti-inflammatory, antipyretic no significant difference.