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目的:探讨白芍不同炮制品中芍药苷含量及镇痛作用。方法:利用HPLC方法对芍药苷的含量进行测定,并借助热板法与醋酸扭体法分析其镇痛作用。结果:芍药苷的含量由高到低依次为生白芍、炒白芍、酒白芍与醋白芍;白芍不同炮制品的作用主要为增加小鼠痛阈值、抑制醋酸所致扭体反应,其中镇痛作用最为显著的为酒白芍与醋白芍。结论:白芍不同炮制品的镇痛作用存在差异,其所含芍药苷含量的多少与镇痛作用的强弱无直接联系。
Objective: To investigate the content and analgesic effect of paeoniflorin in different processed products of Radix Paeoniae Alba. Methods: The content of paeoniflorin was determined by HPLC method. The analgesic effect was analyzed by hot plate method and acetic acid writhing method. Results: The contents of paeoniflorin were from white peony root, white peony root, white peony root and white peony root from high to low. The effects of different processed peony root products were mainly to increase the pain threshold of mice and inhibit the writhing reaction induced by acetic acid , Of which the most obvious analgesic effect of wine white peony root and vinegar peony root. Conclusion: The analgesic effects of different processed products of Radix Paeoniae Alba are different, and the content of paeoniflorin contained in them is not directly related to the analgesic effect.