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纸质出版日期:2011
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王艳宏, 王秋红, 夏永刚, 等. 麻黄化学拆分组分的性味药理学评价——麻黄化学拆分组分"辛宣苦泄"平喘作用的研究[J]. 中国实验方剂学杂志, 2011,17(24):136-139.
WANG Yan-hong, WANG Qiu-hong, XIA Yong-gang, et al. Evaluation on the Property and Flavor Pharmacology of the Chemical Split Fraction of Ephedrae Herba——Study on the 'Pungent Dispersing Bitter Evacuant’ Antiasthmatic Effect of the Chemical Split Fraction of Ephedrae Herba[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(24): 136-139.
王艳宏, 王秋红, 夏永刚, 等. 麻黄化学拆分组分的性味药理学评价——麻黄化学拆分组分"辛宣苦泄"平喘作用的研究[J]. 中国实验方剂学杂志, 2011,17(24):136-139. DOI:
WANG Yan-hong, WANG Qiu-hong, XIA Yong-gang, et al. Evaluation on the Property and Flavor Pharmacology of the Chemical Split Fraction of Ephedrae Herba——Study on the 'Pungent Dispersing Bitter Evacuant’ Antiasthmatic Effect of the Chemical Split Fraction of Ephedrae Herba[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(24): 136-139. DOI:
目的 :阐明麻黄化学拆分组分与"辛宣苦泄"平喘作用的关系
为开展麻黄性味的可拆分性和可组合性研究
进而为"中药一味一性
一药X味Y性(Y≤X)"中药性味理论新假说的客观性提供科学依据。 方法 :以2%乙酰胆碱-0.1%组胺引喘法
考察分别按人临床给药剂量和豚鼠等效剂量折算ig给药水煎液组(775 mg·kg-1)、生物碱组(7.8 mg·kg-1)、挥发油组(3.87×10-4 mL·kg-1)、多糖组(45.6 mg·kg-1)、酚酸组(36.4 mg·kg-1)、生物碱+多糖组(7.8 mg·kg-1+45.6 mg·kg-1)、空白对照组后
对豚鼠变态性哮喘模型抽搐潜伏期的影响;制备豚鼠气管螺旋条标本
通过观察其张力变化考察水煎液组(6.48 g·L-1)、生物碱组(0.06 g·L-1)、挥发油组(0.03×10-5 mL·L-1)、多糖组(0.38 g·L-1)、酚酸组(0.30 g·L-1)对组织胺和乙酰胆碱所致痉挛离体豚鼠气管平滑肌的影响。 结果 :与空白对照组比
麻黄水煎液、生物碱组、多糖组对药物所致豚鼠变态性哮喘有极显著差异(P<0.01)
且生物碱组、多糖组与水煎液组比较有显著差异(P<0.05)
但二者按原比例配伍后
与水煎液组差异不明显。与空白对照组比较
水煎液和生物碱组分对正常离体豚鼠气管条的影响
具有显著性差异(P<0.05);水煎液、生物碱组、酚酸组和挥发油组对组织胺引起的痉挛状态气管条的影响具有显著性差异(P<0.01
P<0.05);水煎液及生物碱组对乙酰胆碱引起的痉挛状态气管条的影响具有极显著性差异(P<0.01)。 结论 :麻黄具有显著的平喘作用
物质基础主要为生物碱组分和多糖组分
此外可能还有挥发油组分、酚酸组分。并且生物碱组分平喘的作用机制有可能与多糖组分不同
可能分别是其"辛味"、"苦味"的物质基础。
Objective : To study relationship between ‘pungent dispersing bitter evacuant’ antiasthmatic effect and the chemical split fraction of Ephedrae Herba and to provide scientific evidence for the verification of the new assumption on the theory of properties and flavors of Chinese medicine ‘one herbal contains X flavors and Y properties (Y≤X)’. Method :Equal volume of acetylcholine chloride and histamine phosphate solution were used to induce abnormalism asthma in guinea
and water decoction(775 mg·kg-1)
alkaloids fraction(7.8 mg·kg-1)
naphtha fraction(3.87×10-4 mL·kg-1)
polysaccharide fraction(45.6 mg·kg-1)
phenolic acids fraction(36.4 mg·kg-1)
alkaloids and polysaccharide fraction(7.8 mg·kg-1+45.6 mg·kg-1) were given The latent period of asthmatic convulsion was observed The effects of water decoction fraction
alkaloids fraction
naphtha fraction
polysaccharide fraction
phenolic acids fraction on spasm tracheal smooth muscle caused by histamine and acetylcholine in guinea was observed. Result : Compared with blank control group
water decoction
alkaloids fraction and polysaccharide fraction inhibited abnormalism asthma occurrence(P<0.01)
Compared with water decoction
alkaloids fraction and polysaccharide fraction showed significant difference(P<0.05). Compared with water decoction
alkaloids fraction compatibility with polysaccharide fraction according to the former proportion
there was no significant difference. Compared with blank control group
water decoction and alkaloids fraction take the effect to normal tracheal strips from guinea body showed significant difference(P<0.05); water decoction
phenolic acids fraction
alkaloids fraction and naphtha fraction take the effect to spasticity tracheal strips caused by histamine showed significant difference(P<0.01
P<0.05); water decoction and alkaloids fraction showed significant difference(P<0.01)to spasticity tracheal strips caused by acetyl choline. Conclusion : Ephedrae Herba has significant antiasthmatic effect
and it is the comprehensive embodiment of ‘Pungent
Bitter’
Material base are alkaloids fraction
naphtha fraction
phenolic acids fraction and polysaccharide fraction from the chemical split fractions of Ephedra
among them alkaloids fraction is the material base of ‘Flavor Pungent Property Warm’
and naphtha fraction
phenolic acids fraction and polysaccharide fraction are the material base of ‘Flavor Bitter’.
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