Objective: To clarify the mechanism of purgative and promoting blood circulation on stewed rhubarb and rhubarb

by comparing the influence of them on hemorheological parameters in rats with blood stasis induced by high molecular dextran; and the influence of yellow wine in processing rhubarb on promoting blood circulation to remove blood stasis. Method: Rats with blood stasis were made by injected high molecular dextran into the abdominal cavity

in the same time

stewed rhubarb without yellow wine

stewed rhubarb and rhubarb in different doses (2.5

5.0 g·kg-1

ig

for 7 days) were given. Then the hemorheological parameters of the rats were observed and compared. Result: The parameters of stewed rhubarb were lower than those for rhubarb at the same dose

and there was extremely significant difference in whole blood viscosity between stewed rhubarb at low dose and rhubarb at low dose (P<0.01). The parameters of stewed rhubarb without yellow wine were higher than those of stewed rhubarb

and there was significant difference in whole blood viscosity and hematocrit between stewed rhubarb and rhubarb (P<0.01 or P<0.05). Conclusion: The efficiency on promoting blood circulation to remove blood stasis of stewed rhubarb is definitely better than rhubarb

and stewed rhubarb is definitely better than stewed rhubarb without yellow wine.