摘要
目的考察采用免加热提取工艺得到的辣椒提取物的镇痛作用强弱。方法采用小鼠热板法疼痛模型,比较免加热工艺辣椒酯提取物(EE)和水提取物(AE)灌胃给药后对小鼠痛阈的影响。结果灌胃给予小鼠EE(960,1 920 mg/kg)和AE(960,1 920,3 840 mg/kg)明显延长热板致痛小鼠的痛阈。两种提取物中960 mg/kg剂量组出现镇痛作用的时间有差异。结论免加热辣椒水提取物和酯提取物均有镇痛作用,但相同剂量下酯提取物显效较快。
Objective To study the analgesic effects of extracts of Capsicum got with heating free technology. Methods Using analgestic model of hot - plate in mice. Observing the effects of the ester extract （EE） and the aqueous extract （AE）of Capsicum on latency of analgesia were observed. Results EE （960,1 920 mg/kg）and AE （960,1 920,3 840 mg/kg）intragastric（ig） significantly prolonged the latency of analgesia in hot - plate model in mice. But there was difference of hot - plate reaction times in EE and AE of 960mg/kg groups. Conclusion The EE and AE of Capsicum haue analgesic effects in mice ,but the analgesic effect of EE appeare faster than AE with equal dosage.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2006年第8期1451-1452,共2页
Lishizhen Medicine and Materia Medica Research
关键词
辣椒
镇痛
免加热法
Capsasin
Analgesia
Heating free technology
