摘要
目的:观察防己黄芪汤的抗炎镇痛作用,比较防己黄芪汤合煎与分煎的药效差异。方法:采用小鼠腹腔毛细血管通透性实验和大鼠棉球肉芽肿实验比较防己黄芪汤合煎与分煎抗炎作用的差异;采用热板法与醋酸扭体法比较防己黄芪汤合煎与分煎镇痛作用的差异。结果:防己黄芪汤合煎与分煎都有明显的抗炎和作用镇痛,均能降低小鼠腹腔毛细血管通透性,抑制大鼠肉芽肿增殖,提高小鼠痛阈,减少小鼠扭体次数,延长小鼠发生扭体反应的潜伏期。防己黄芪汤合煎与分煎在抗炎镇痛方面比较差异无统计学意义。结论:临床上服用防己黄芪汤组成成分的浓缩颗粒具有相似的抗炎镇痛作用。
Objective：To observe anti-inflammatory and analgesic effects of ingredient-mingled （mix herbs together and then boil in water）and ingredient-separated （boil each herb separately in water and then mix them together）Fangji Huangqi decoction. Methods：Anti-inflammatory effect of Fangji Huangqi decoction was studied through celiac capillary permeability test and cotton ball granuloina test. Analgesic effect of Fangji Huangqi decoction was studied through hot plate test and acetic acid writhing test. Results ：Ingredient-mingled and ingredient-separated Fangji Huangqi decoction had obviously anti-inflammatory effect and analgesic effect. They could decrease celiac capillary permeability of mice, in- hibit the proliferation of granuloma of rats,raise pain threshold of mice,reduce writhing frequency of mice and lengthen writhing latent period of mice. Conclusion：Ingredient-mingled and ingredient-separated Fangji Huangqi decoction have similar anti-inflammatory effect and analgesic effect.
出处
《山西中医学院学报》
2011年第1期23-24,78,共3页
Journal of Shanxi College of Traditional Chinese Medicine
基金
山西省卫生厅科技攻关项目(200651)
关键词
防己黄芪汤
抗炎
镇痛
Fangji Huangqi decoction
anti-inflammatory effect
analgesic effect
