绿豆柑皮汁缓解酒精中毒及利尿作用的研究

A Study on Assuaging Alcoholism and Diurese of Compound Juice Extracted from Mung Bean and Orange Skin

试验研究了绿豆柑皮汁(MBOSJ)缓解酒精中毒及利尿作用。结果表明:给小鼠1次口服绿豆柑皮汁10mL kg,与对照组相比,可延长酒精引起的小鼠死亡时间74min,缩短戊巴比妥钠引起的小鼠睡眠时间55min,并能显著抑制四氯化碳引起的小鼠谷丙转氨酶(SGPT)的升高,说明绿豆柑皮汁具有明显的缓解酒精中毒的作用。此外,按2mL 100g的剂量给小鼠1次口服绿豆柑皮汁,还具有较强的利尿作用。

The functions of compound juice extracted from mung bean and orange skin(MBOSJ)in assuaging alcoholism and diuresis were studied. The results showed that when (10 mL/kg) compound juice was given orally to tested rats once, the time of their death caused by alcohol was delayed for 74 min compared with the control group,and the time of their sleep caused by barbital sodium shortened 55 min. The rise of rats′ SGPT caused by CCl_4 was also controlled. It followed that compound juice extracted from mung bean and orange skin(MBOSJ)is of lysing alcoholism. Additionally, compound juice given at the amount of 2 mL/100g has the effect of diuresis.