金铃子散分煎与合煎药效学的比较研究

Comparative Study on Anti-inflammatory and Analgesic Action of Ingredient-separated Decoction and Ingredient-mingled Decoction of Jinlingzisan

目的观察金铃子散抗炎镇痛作用,比较金铃子散分煎与合煎液的药效差异。方法建立二甲苯致炎和醋酸所致小鼠腹腔毛细血管通透性增高模型,并通过醋酸所致扭体法、热板法致痛实验,比较金铃子散分煎与合煎液的药效。结果金铃子散分煎与合煎都能明显减少小鼠醋酸所致扭体反应次数,提高小鼠痛阈值,具有良好的镇痛作用,且呈现剂量依赖性;分煎与合煎都有明显的抗炎作用,并能明显降低醋酸致小鼠腹腔毛细血管的通透性增高。结论金铃子散有显著的抗炎镇痛作用,其分煎与合煎液在抗炎镇痛方面无明显差异。

Objective To observe the effects of anti-inflammatory and analgesic of Jinlingzisan and compare the difference of Ingredient-separated Decoction and Ingredient-mingled Decoction of Jinlingzisan. Methods The mice inflammatory model were established by dimethyl benzene （auricle smear method）, and the model of vascular permeability caused by acetic acid. Acetic acid test tall-flick and hot plate test were used to compare analgesic action of Jinlingzisan. Result The number of writhes induced by acetic acid, the ear edema induced by dimethyl benzene and the increased vascular permeability caused by acetic acid are all significantly suppressed by Ingredient- separated Decoction and Ingredient-mingled Decoction of Jinlingzisan. Conclusion Ingredient- separated Decoction and Ingredient-mingled Decoction of Jinlingzisan all had the effects of anti- inflammatory and analgesic, they had not significant difffrences.