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目的:研究蓖麻子不同炮制品的抗炎镇痛作用。方法:以两种不同方法炮制的蓖麻子,应用醋酸致小鼠扭体法、小鼠热板法、二甲苯致小鼠耳肿胀法和大鼠蛋清足跖肿胀法分别研究其抗炎镇痛作用。结果:两种方法炮制的蓖麻子均可减少醋酸致小鼠扭体次数、延长小鼠舔足时间、减轻二甲苯致小鼠耳郭肿胀程度、减小蛋清致足跖肿胀程度,与正常对照组比较均有显著性差异;炒蓖麻子抗炎镇痛作用强于以鸡蛋为辅料加热炮制的蓖麻子作用效果。结论:中药蓖麻子炮制品均具有明显的抗炎镇痛作用,其中炒蓖麻子抗炎镇痛作用较好。
Objective: To study the anti-inflammatory and analgesic effect of different processed products of castor bean. Methods: Castor seeds were processed by two different methods, and their anti-inflammatory and analgesic effects were studied respectively by acetic acid-induced writhing method, mouse hot-plate method, xylene-induced mouse ear swelling method and rat egg plantar swelling method effect. RESULTS: Castor oil seeds prepared by both methods could reduce the number of writhing induced by acetic acid in mice, prolong the licking time of mice, alleviate the degree of ear swelling in mice induced by xylene, and reduce the degree of paw edema caused by egg white. Compared with the normal control Group compared with significant differences; fried castor bean anti-inflammatory analgesic effect is stronger than the egg as auxiliary material heat castor bean effect. Conclusion: The castor seeds of Chinese medicine have obviously anti-inflammatory and analgesic effects, and the anti-inflammatory and analgesic effect of castor bean is better.