摘要
为评价大麻药不同炮制品对小鼠的急性毒性反应,采用经典的急性毒性实验方法测定了生品、麸制品、姜制品和酒制品的小鼠口服半数致死量(LD50),观察小鼠急性毒性症状,记录其死亡率和体重变化.结果表明:大麻药生品和3种炮制品的LD50由大到小顺序为姜制品>麸制品>生品>酒制品,LD50值分别为17.93,16.77,12.11,9.45 g·kg-1.怠动、腹泻、心跳加速,唾液分泌增加是主要的急毒症状.故不同的炮制方法对大麻药的毒性影响较大,其毒性成分与中毒机理尚待进一步研究.
To evaluate the acute toxicity effects of the different processed products from Radix Dolichosae on mice, the LDso value of the raw Radix Dolichosae, the products processed by bran, ginger and wine was determined by the classic methods. The acute toxic symptoms, the death rate and the weight changes of mice were observed. The results indicated that among the raw Radix Dolichosae and 3 processed products, the LDs0 values of the ginger processed product was the highest, then the bran processed product, the raw product ranked third, the wine processed product was the lowest. They are 17.93, 16.77, 12.11 and 9.45 g . kg-l respectively. Hypokinesia, diarrhea, cardioacceleration and hypersalivation were the main acute toxicity symptoms. So it was concluded that the toxicity of Radix Dolichosae was significantly influenced by the different processing methods. Its toxic components and mechanisms remained further elucidation in the following study.
出处
《中南民族大学学报（自然科学版）》
CAS
2013年第3期54-59,共6页
Journal of South-Central University for Nationalities：Natural Science Edition
基金
国家科技部"十二五"科技支撑计划资助项目(2012BAI27B06)
关键词
大麻药
炮制
急性毒性
Radix Dolichosae
processing
acute toxicity
