不同炮制法对广西五月艾总黄酮含量及镇痛作用的影响

覃文慧; 黄克南; 黄慧学

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不同炮制法对广西五月艾总黄酮含量及镇痛作用的影响

更新时间：2024-01-04

- 不同炮制法对广西五月艾总黄酮含量及镇痛作用的影响
- Affect of Different Processing Methods on Flavonoids Content and Analgesic Effect in from Guangxi
- 中国实验方剂学杂志 2012年18卷第12期页码：51-53
- 作者机构：
- 作者简介：
- 基金信息：
  
  广西科技基础条件平台建设项目(桂科能0907006)
- DOI：
  中图分类号：
- 纸质出版日期：2012
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覃文慧, 黄克南, 黄慧学. 不同炮制法对广西五月艾总黄酮含量及镇痛作用的影响[J]. 中国实验方剂学杂志, 2012,18(12):51-53.

QIN Wen-hui, HUANG Ke-nan, HUANG Hui-xue. Affect of Different Processing Methods on Flavonoids Content and Analgesic Effect in from Guangxi[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(12): 51-53.
覃文慧, 黄克南, 黄慧学. 不同炮制法对广西五月艾总黄酮含量及镇痛作用的影响[J]. 中国实验方剂学杂志, 2012,18(12):51-53. DOI：

QIN Wen-hui, HUANG Ke-nan, HUANG Hui-xue. Affect of Different Processing Methods on Flavonoids Content and Analgesic Effect in from Guangxi[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(12): 51-53. DOI：

摘要

目的: 探讨不同炮制方法对广西五月艾总黄酮含量及镇痛作用的影响。方法: 采用紫外分光光度法测定总黄酮含量;采用热板法、扭体法观察不同五月艾炮制品对小鼠的镇痛作用。结果: 不同炮制品中广西五月艾总黄酮含量大小为酒炙品＞醋炙品＞生品。醋炙品中总黄酮含量较生品提高6.60%

酒炙品则提高7.46%;扭体法中

醋炙组镇痛率较生品提高27.11%

酒炙组则提高29.11%;热板法中

广西五月艾醋炙品和酒炙品较生品对热板致痛能大幅提高止痛作用。结论: 广西五月艾生品、醋炙品、酒炙品对冰乙酸所致的小鼠扭体反应有明显的抑制作用

均能提高对小鼠不同时段热板致痛的痛阈。

Abstract

Objective: To discuss affect of different processing methods on the content of total flavonoids and analgesic effect in Artemisiae indica. Method: The content of total flavonoids from A. indica was determined by ultraviolet spectrophotometer;Analgesic effect of different processed products on mice was conducted by twisting test and hot plate method. Result: The content of total flavonoids from different processed products of A. indica was as follows:wine-fried>vinegar-fried>raw products.Compared with raw products

the content of total flavonoids from vinegar fried products increased by 6.60%

wine fried products increased by 7.46%;In twisting method

analgesic ratio of vinegar fried products increased by 27.11% as raw products

wine fried products increased by 29.11%;In hot plate method

analgesic effect of vinegar fried products and wine fried products was improved greatly as raw products

which was caused by hot plate. Conclusion: Raw products

vinegar fried products and wine fried products of A. indica had obvious inhibition on twisting response in mice which was caused by glacial acetic acid

they all could increase the pain threshold caused by hot plate of different periods in mice.

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