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目的:优选胶艾汤中阿胶的最佳炮制方法。方法:以小鼠出血时间与凝血时间为指标,比较生品、蛤粉炒、蒲黄炒、蒲黄烘、烘法、微波法、真空法所得炮制品的止血作用差异。结果:阿胶6种炮制品均有明显的止血作用,与空白组比较P<0.05或0.01,其强弱顺序是:蛤粉炒、真空法>蒲黄烘、微波法>烘阿胶、蒲黄炒,生阿胶作用最差,真空法与蛤粉炒阿胶的止血作用与宫血宁相当,无显著性差异,P>0.05。结论:阿胶最佳炮制方法是蛤粉炒,其出血时间与凝血时间最短。
Objective: To optimize the best processing method of Jiaoyaitang in gelatin. Methods: The bleeding time and clotting time of mice were used as indexes to compare the hemostatic effects of the processed products obtained from raw products, clam meal fried, Puhuang fried, Puhuang baked, baking method, microwave method and vacuum method. Results: There were obvious hemostatic effects in all the 6 processed products of donkey-hide gelatin (P <0.05 or 0.01). The order of strength and weakness were as follows: clam powder, vacuum method> Puhuang drying, microwave method> , The role of raw donkey-hide gelatin is the worst, the vacuum method and clam powder gelatin hemostatic effect comparable with the palace blood Ning, no significant difference, P> 0.05. Conclusion: The best preparation method for donkey-hide gelatin is clam powder, the bleeding time and clotting time are the shortest.