| 引用本文: | 李军鸽,王永春,赵莹,孟珈同,李娜,邱智东,唐秋竹.温经汤中牛膝的酒炙工艺及炮制前后药效学对比研究[J].中国现代应用药学,2023,40(1):18-24. |
| LI Jun-ge,WANG Yong-chun,ZHAO Ying,MENG Jia-tong,LI Na,QIU Zhi-dong,TANG Qiu-zhu.Comparative Study of Stir-frying with Wine Process and Pharmacodynamics Before and After Processing of Achyranthis Bidentatae Radix in Wenjing Decoction[J].Chin J Mod Appl Pharm(中国现代应用药学),2023,40(1):18-24. |
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| 温经汤中牛膝的酒炙工艺及炮制前后药效学对比研究 |
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李军鸽, 王永春, 赵莹, 孟珈同, 李娜, 邱智东, 唐秋竹
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长春中医药大学, 长春 130117
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| 摘要: |
| 目的 建立经典名方—温经汤中牛膝的酒炙工艺,并比较炮制前后药理作用的区别。方法 结合古代和现代方法,优选净制、润、切、干燥工艺,采用单因素考察结合正交多指标综合评分法,对温经汤中牛膝酒炙炮制工艺研究。通过寒凝血瘀模型的大鼠扭体反应和血液流变学检测对比炮制前后功效区别。结果 酒牛膝最佳工艺为牛膝药材净制,抢水洗2次,每次用水量约为3~4倍药材量,闷润,切短段,低温干燥或自然晾干后,取牛膝段100g加10g黄酒+水10g拌匀,闷3h。置130℃预热炒锅内(30r·min-1),炒制25min,得酒牛膝。与模型组比较,牛膝组与酒牛膝组全血黏度明显降低(P<0.05或P<0.01),提示酒牛膝活血化瘀作用强于牛膝。结论 炮制工艺稳定可行,重复性良好,温经汤以酒牛膝入药合理。 |
| 关键词: 温经汤 牛膝 酒炙 活血化瘀 |
| DOI：10.13748/j.cnki.issn1007-7693.2023.01.003 |
| 分类号:R283.3 |
| 基金项目:吉林省科技发展计划项目(20200602034ZP) |
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| Comparative Study of Stir-frying with Wine Process and Pharmacodynamics Before and After Processing of Achyranthis Bidentatae Radix in Wenjing Decoction |
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LI Jun-ge, WANG Yong-chun, ZHAO Ying, MENG Jia-tong, LI Na, QIU Zhi-dong, TANG Qiu-zhu
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Changchun University of Traditional Chinese Medicine, Changchun 130117, China
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| Abstract: |
| OBJECTIVE To establish the stir-frying with wine process of Achyranthis Bidentatae Radix in the classical famous prescription of Wenjing decoction, and to compare the pharmacological effect before and after processing.METHODS Combined with the ancient and modern methods, the cleansing, moistening, cutting and drying process were preferred, and the one-factor investigation combined with the multi-index comprehensive scoring method was used to study the Achyranthis Bidentatae Radix processing method. The effect of the Achyranthis Bidentatae Radix before and after processing was compared by the rat torsion reaction and blood rheology.RESULTS The optimum stir-frying with wine process of Achyranthis Bidentatae Radix was as follows: clean Achyranthis Bidentatae Radix, wash with water quickly(water volumn was 3-4 times of the mass of herb), moisten, section, dry at low temperature or dry naturally, then take 100 g, mixed with rice wine 10 g and water 10 g,stuffy for 3 h; then stir-fry 25 min in frying pan(30 r·min-1) which has preheated to 130 ℃. Compared with the model group, the whole blood viscosity was significantly decreased(P<0.05 or P<0.01) in Achyranthis Bidentatae Radix group and the wine-processed group, indicated that the effect of promoting blood circulation and removing blood stasis of wine stir-fried Achyranthis Bidentatae Radix was better than Achyranthis Bidentatae Radix.CONCLUSION The optimazed process is stable and feasible with good repeatability. It's reasonable to use wine stir-fried Achyranthis Bidentatae Radix in the Wenjing decoction. |
| Key words: Wenjing decoction Achyranthis Bidentatae Radix stir-frying with wine activating blood circulation to dissipate blood stasis |
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