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。
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, nethonds 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, foliowed 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.
出处
《药学实践杂志》
CAS
2010年第5期354-355,358,共3页
Journal of Pharmaceutical Practice
关键词
大黄
炮制品
活血化瘀
rhubarb
processed products
promoting blood circulation to remove blood stasis
