论文部分内容阅读
目的:探讨不同炮制方法对苍耳子成分、镇痛作用及毒性的影响。方法:以水浸出物、脂肪油含量及物理常数、扭体镇痛实验、毒性实验对苍耳子样品进行综合分析评定。结果:苍耳子以炒后碾去刺品水浸出物含量最高,苍耳子炮制后脂肪油含量降低,物理常数及化学组分无多大变化,镇痛作用最强,毒性较小。结论:苍耳子入药以炒后碾去刺为宜,为其临床用药提供参考依据。
OBJECTIVE: To investigate the effect of different processing methods on Xanthium schisandrae, analgesic effect and toxicity. Methods: Xanthium samples were analyzed and evaluated comprehensively with water extract, fatty oil content and physical constants, writhing analgesic experiments, and toxicity experiments. RESULTS: The content of water extract of cocklebur fruit was highest after frying and grinding, and the content of fatty oil decreased after cocklebur processing. The physical constants and chemical composition did not change much. The analgesic effect was the strongest and the toxicity was relatively small. Conclusion: The Xanthium sinensis as medicine is suitable for frying, grinding, and decoction, which provides reference for clinical use.