Impact of Vinegar Processing on Toxic and Pharmacological Actions of

ZHANG Le-lin; GE Xiu-yun; SUN Li-li; SUN Fu-jun

doi:10.11653/syfj2013190276

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Impact of Vinegar Processing on Toxic and Pharmacological Actions of

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- Impact of Vinegar Processing on Toxic and Pharmacological Actions of
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 19, Pages: 276-279(2013)
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- DOI：10.11653/syfj2013190276
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- Published：2013
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ZHANG Le-lin, GE Xiu-yun, SUN Li-li, et al. Impact of Vinegar Processing on Toxic and Pharmacological Actions of [J]. Chinese journal of experimental traditional medical formulae, 2013, 19(19): 276-279.
DOI：

ZHANG Le-lin, GE Xiu-yun, SUN Li-li, et al. Impact of Vinegar Processing on Toxic and Pharmacological Actions of [J]. Chinese journal of experimental traditional medical formulae, 2013, 19(19): 276-279. DOI： 10.11653/syfj2013190276.

摘要

目的: 考察醋制对京大戟的毒性和药效的影响。方法: 昆明种小鼠

分别灌胃给予京大戟和醋京大戟石油醚部位、乙酸乙酯部位、正丁醇部位、水提物和醇提物样品溶液

各样品剂量为(生药量)3.9 g·kg-1

进行碳末肠推进试验、利尿试验和小鼠耳肿胀试验。结果: 乙酸乙酯部位是京大戟的毒性部位。京大戟和醋京大戟的半数致死量(LD50)分别为160.3

234.8 g·kg-1

二者95%可信区间分别为(142.5~180.3)

(209.7~262.8) g·kg-1。醋制后京大戟毒性明显降低。与空白对照组相比

京大戟、醋京大戟醇提物、石油醚部位、乙酸乙酯部位可明显促进小肠推进运动和利尿作用(P<0.05)

并且二者的乙酸乙酯部位肠推进作用和利尿作用非常明显(P<0.01)

与生品各组比较

醋制后各组墨汁推进率和利尿作用皆有所降低

药性缓和。醋制后乙酸乙酯部位抗炎作用较生品明显提高(P<0.05)

抗炎作用增强。结论: 京大戟的乙酸乙酯部位既是其毒性部位

又是其药效学主要部位。京大戟醋制后药性缓和

毒性作用显著降低

抗炎作用明显增强。

Abstract

Objective: To study the impact of vinegar processing on toxic and pharmacological actions of Euphorbia pekinensis. Method: The different concentration samples of different polarity parts of Euphorbia pekinensis and vinegar-proccessing E. pekinensis were administered in mice. The toxic reactions were recorded. The different polar samples of E. pekinensis and vinegar-proccessing E. pekinensis were administered in mice which were divided randomly into groups

the dose of samples were 3.9 g·kg-1 (equal to crude herb). Charcoal powder movement in small intestine peristalsis

diuretic effect and anti-inflammatory effect were employed to evaluate the effects of the water and ethanol extractions and different polar parts of E. pekinensis and Vinegar-processed E. pekinensis. Result: The medium lethal dose (LD50) was calculated by SPSS 13.0.The LD50of E. Pekinensis and vinegar-processed E. Pekinensis was 160.3

234.8 g·kg-1

its 95% confidence interval was 142.5-180.3 g·kg-1and 209.7-262.8 g·kg-1 respectively. As compared with the control group

the purgative effect and diuretic effect of the ethanol extractions and different polar parts of E. pekinensis and vinegar-processed E. pekinensis had significant differences(P<0.05). The effects of the parts of ethyl acetate is strongest(P<0.01). The purgative effect and diuretic effect of Vinegar-processed E. pekinensis werereduced. anti-inflammatory effects of ethyl acetate of vinegar-processed E. pekinensis wassignificantly increased (P<0.05). Conclusion: The ethyl acetate extraction shows toxicity of E. pekinensis and pharmacodynamics effects. Vinegar-processed E. pekinensis can significantly reduce efficacy and toxicity

increase anti-inflammatory effect.

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