白花前胡总香豆素解热镇痛抗炎作用的实验研究

Experimental Study on the Antipyretic-analgesic and Anti-inflammatory of Total Coumarins from Peucedanum Praeruptorum Dunn

目的 观察白花前胡总香豆素组分(TCP)的解热镇痛抗炎作用。方法 采用大鼠酵母致热法、小鼠扭体法和热板法、小鼠耳廓肿胀法和大鼠蛋清足跖肿胀法。结果 TCP对酵母引起的大鼠发热有显著解热作用;对热板所致的小鼠疼痛和醋酸所致的小鼠扭体反应均有显著抑制作用;并能对抗二甲苯所致的小鼠耳肿胀和蛋清所致的大鼠足肿胀。结论 TCP具有较好的解热镇痛抗炎作用。

Objective To observe the antipyretic-analgesic and anti-inflammatory effects of total coumarins from Peucedanum Praeruptorum Dunn (TCP). Methods The rat febrile models were induced by injecting dry yeast subcutaneously. The pain models were established by acetic acid and hot plate in mice. The mouse and rat inflammatory models were caused with dimethylbenzene (auricle smear method) and egg white (injection under the aponeurosis) respectively. Results TCP depressed the fervescence by yeast effectively in rat, inhibited the pain caused by acetic acid and hot plate evidently in mice. At the same time, it was found that the mouse's ear edema induced by dimethylbenzene and the rat's hind paw edema induced by egg white were all significantly suppressed by TCP. Conclusion TCP has notable antipyretic-analgesic and anti-inflammatory effects.