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目的以小鼠出血、凝血时间及没食子酸含量为指标,探讨生品及不同炒炭方法对铁苋菜止血作用及没食子酸含量的影响。方法采用剪尾法及玻片法测定小鼠出、凝血时间;HPLC法测定没食子酸。结果与空白组比较,生品及各炒炭制品对小鼠的止血作用均有显著性(P<0.01);与生品组比较,中火炒炭制品对小鼠的止血作用具显著性(P<0.05),文火炒炭和武火炒炭制品比较无显著性。铁苋菜生品中没食子酸含量最高,炒炭制品随火力增加没食子酸含量逐渐降低。结论铁苋菜炒炭宜选用中火炒制,可发挥更好止血作用。
Objective To study the effects of raw materials and different methods of carbon sequestration on hemostasis and gallic acid content of iron amaranth with mouse bleeding, clotting time and gallic acid content as indexes. Methods The tailing method and slide method were used to determine the clotting and clotting time of mice. The determination of gallic acid by HPLC was carried out. Results Compared with the blank group, the hemostatic effects of raw and fried charcoal products on mice were significant (P <0.01). Compared with the crude product group, the hemostatic effect of charcoal fried products on mice was significant P <0.05), Wenhuo fried charcoal and Wuhuo fried charcoal products were no significant. The content of gallic acid in fermented amaranth products is the highest, while the content of gallic acid in fried fermented products increases with firepower. Conclusion Iron amaranth fried charcoal should be fired in the fire, can play a better role in hemostasis.