大黄不同炮制品活血化瘀作用的比较研究
Comparative study on promoting blood circulation to remove blood stasis function of different processed rhubarb products
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摘要: 目的: 比较大黄4种炮制品(生大黄、熟大黄、大黄炭与酒大黄)的活血化瘀作用差异。 方法: 用大鼠急性寒凝血瘀证模型,观察大黄炮制品活血化瘀作用的差异。 结果: 大黄不同炮制品中,酒大黄活血化瘀作用最强,熟大黄稍弱,生大黄有一定的活血化瘀作用,大黄炭无活血化瘀作用。 结论: 活血化瘀选用酒大黄最合理。Abstract: Objective To select four processed rhubarb products(i.e.,crude rhubarb,prepared rhubarb,rhubarb charcoal and rhubard stir-fried with wine) and to compare their function on promoting blood circulation to remove blood stasis. Methods The different function on promoting blood circulation to remove blood stasis was observed using rat mode of blood stasis due to stagnation. Results Greatest function on promoting blood circulation to remove blood stasis in rats was found in rhubard stir-fried with wine,followed by prepared rhubarb,and crude rhubarb has a little function.However,rhubarb charcoal did not show the function. Conclusion Rhubard stir-fried with wine can be used for promoting blood circulation to remove blood stasis.
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