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4 炮制的研究 芫花的传统炮制方法为醋炙、醋煮等,均以去其毒性、增强其利水之功效为目的。卞如廉对生芫花与醋芫花(醋炙用醋量为每100kg芫花用醋30kg)的毒性和有关泻下的药理作用做了初步比较研究。急性毒性试验表明:在二者的水浸剂和煎剂中,生芫花的毒性较醋芫花大一倍,而在醇浸剂中,生芫花的毒性较醋芫花大七倍多,说明芫花经醋制后能使之毒性降低;对兔离体回肠的作用二者相似,小剂量呈兴奋作用,大剂量呈抑制作用。生芫花对兔离休回肠的抑制
4 Concocting Research The traditional method of confectionery production is vinegar vinegar, vinegar cooking, etc., all with the purpose of removing its toxicity and enhancing its efficacy of diuresis. For example, a preliminary comparative study was conducted on the toxicity of raw silk flowers and vinegar flowers (30 kg of vinegar per 100 kg of vinegar) and pharmacological effects associated with diarrhea. Acute toxicity tests showed that the toxicity of oyster blossoms was twice as high as that of vinegar pods in both the aquatic infusions and the decoctions, while the toxicity of oyster blossoms was more than seven times larger than that of vinegar in the alcohol infusions. , indicating that the wolfberry flower after vinegar can make it reduce the toxicity; the role of the rabbit isolated ileum is similar, a small dose was excited, a large dose was inhibited. Suppression of Rabbit’s Relaxation and Ileum by Oxygen Flower