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目的:比较生熟五味子对玉泉丸降血糖作用及化学成分的影响,为五味子“生熟异用”提供实验依据,并分析炮制原理。方法:采用链脲佐菌素(STZ)构建高血糖SPF级大鼠模型,于给药第7天、14天采用血糖仪测定大鼠血糖值;采用HPLC法检测玉泉丸中葛根素、五味子醇甲的含量,比较生熟五味子对玉泉丸降糖作用及指标性成分含量的影响。结果:两种方法配制的玉泉丸降血糖作用无显著性差异:含生五味子玉泉丸中,五味子醇甲、葛根素的含量分别为0.011 7%、0.032%;含醋五味子玉泉丸中,五味子醇甲、葛根素的含量分别为0.006 1%、0.024%。结论:玉泉丸原方选用生五味子较为科学合理。
Objective: To compare the effects of Schisandra chinensis on the hypoglycemic effect and chemical composition of Yuquan pill, to provide experimental basis for Schisandra “raw and cooked”, and to analyze the principle of concoction. Methods: The model of high blood glucose and SPF rats was established by streptozotocin (STZ). Blood glucose was measured by blood glucose meter on the 7th day and 14th day after administration. The contents of puerarin, schisandrin A content, compare Shengshuangshuang on Yuquan pills hypoglycemic effect and the index of the composition of the content. Results: There was no significant difference in the hypoglycemic effect of Yuquan pill formulated by the two methods: the contents of schisandrin, puerarin and puerarin in the containing Schisandra Yuquan pill were 0.011 7% and 0.032% respectively; A, Puerarin content of 0.006 1%, respectively, 0.024%. Conclusion: Yuquan pill selection of raw Schisandra is more scientific and rational.