摘要
目的:探讨不同炮制方法对广西莪术姜黄素含量及镇痛抗炎作用的影响。方法:HPLC测定广西莪术生品、醋煮品、醋炙品姜黄素的含量;采用小鼠耳廓肿胀法、腹腔染料渗出法研究其抗炎作用;采用热板法、扭体法观察其镇痛作用。结果:广西莪术各炮制品姜黄素的含量为生品>醋炙品>醋煮品;醋制炮制后具有较强的抗炎、镇痛作用。结论:不同炮制方法对广西莪术质量有一定的影响。
Objective：To discuss the content of curcumin and the anti-inflammation,analgesic effects on different processed products of Curuma kwangsiensis.Method： The content of curcumin from different processed products of C.kwangsiensis was determined by HPLC.The anti-inflammation effect was studied with mouse auricle swelling model induced by xylene and the model with reinforce permeability of abdominal cavity capillary caused by acetic acid in mice.The analgesic was conducted by twisting test and hot plate methods.Result： The content of curcumin in different processed products of C.kwangsiensis was as follows： primitivevinegar-friedvinegar-cooked.Stronger inflammation and analgesic effects were found in the vinegar processed product.Conclusion： Different processed methods may have some affection to the quality of C.kwangsiensis.
出处
《中国实验方剂学杂志》
CAS
北大核心
2011年第10期35-38,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
广西科学研究与技术开发计划项目(桂科攻0718002-4-3)
关键词
广西莪术
炮制
姜黄素
抗炎、镇痛
Curuma kwangsiensis
processed
curcumin
inflammation
analgesic
