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北柴胡不同炮制品疏肝利胆药效作用初探
引用本文:赵晶丽,高红梅.北柴胡不同炮制品疏肝利胆药效作用初探[J].中国实验方剂学杂志,2013,19(16):235-238.
作者姓名:赵晶丽  高红梅
作者单位:1. 吉林工业职业技术学院,吉林吉林,132013
2. 长春中医药大学,长春,130117
基金项目:吉林省教育厅课题项目(2010-75)
摘    要:目的:探讨不同炮制方法对北柴胡疏肝利胆药效作用的影响.方法:选取Wistar大鼠,随机分为正常、模型、生用、醋炙、酒炙、蜜炙及阳性对照组,采用40% CC14制备大鼠慢性肝损伤模型,同时ig北柴胡不同炮制品(均为5 g·kg-1)进行干预,连续8周.测定大鼠血清丙氨酸氨基转移酶(ALT)、天门冬氨酸氨基转移酶(AST)、碱性磷酸酶(ALP)、总胆红素(TBiL)、白蛋白(Alb)、总蛋白(TP)水平,并计算白蛋白与球蛋白比值(A/G).采用胆总管插管术,观察北柴胡不同炮制品对大鼠胆汁流量的影响.结果:北柴胡醋炙组ALT,AST,ALP,TBiL含量降低最为显著(P<0.01);蜜炙组次之(P<0.05);生用组和酒炙组对ALT,AST,ALP含量有降低作用(P<0.05);醋炙组TP,Alb,A/G含量升高最为显著(P<0.01或P<0.05);蜜炙组能使TP,Alb含量升高(P<0.01或P<0.05);生用组和酒炙组仅能使TP含量升高(P<0.05).北柴胡醋炙组胆汁流出量增加最为显著(P<0.05).结论:北柴胡醋炙品疏肝利胆作用最强,蜜炙品次之,酒炙品与生柴胡作用相当.

关 键 词:北柴胡  炮制  疏肝  利胆
收稿时间:2012/12/3 0:00:00

Preliminary Study on Soothing Liver and Choleretic Effects of Bupleurum chinense and its Processed Products
ZHAO Jing-li and GAO Hong-mei.Preliminary Study on Soothing Liver and Choleretic Effects of Bupleurum chinense and its Processed Products[J].China Journal of Experimental Traditional Medical Formulae,2013,19(16):235-238.
Authors:ZHAO Jing-li and GAO Hong-mei
Affiliation:Jilin Vocational College of Industry and Technology, Jilin 132013, China;Changchun University of Chinese Medicine, Changchun 130117, China
Abstract:Objective: To explore the impact of different processing methods on soothing liver and choleretic effects of Bupleurum chinense. Method: Wistar rats were randomly divided into normal, model, health products, vinegar products, wine products, honey products and positive control group. Chronic hepatic injury model of rat was induced by 40%CC14.Then rats were treated with B. chinense and its processed products (both for 5 g·kg-1) for 8 weeks. Alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), total bilirubin (TBiL), Albumin (Alb) and total protein (TP) levels were measured, and of the albumin and globulin ratio (A/G) was calculated. The common bile duct was incubated, and the flow of bile was detected. Result: ALT, AST, ALP and TBiL contents in B. chinense vinegar product group was reduced significantly (P<0.01); honey product ranked the second place (P<0.05); ALT, AST and ALP contents of health product and wine product groups had a lowered effect (P<0.05). TP, Alb and A/G contents in vinegar product group was increased significantly (P<0.01 or P<0.05); Honey product increased TP and Alb contents (P<0.01 or P<0.05); health product and wine product increased TP content (P<0.05). The bile flow of vinegar product group increased significantly (P<0.05). Conclusion: The soothing liver and choleretic effects of B. chinense vinegar product are the strongest, honey product is the second, and wine product and health product effect is fair.
Keywords:Bupleurum chinense  processed products  soothing liver  choleretic
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