摘要
目的:探讨马钱子炮制减毒原理,优选炮制工艺。方法:对马钱子生品及各炮制品进行急性毒性实验研究,实验数据用改良寇氏法计算LD50。结果:炮制品较生品LD50都有所增大,醋制马钱子LD50最大,其炮制工艺简便可控。结论:炮制可降低马钱子的毒性,不同炮制方法的减毒作用有差异,通过比较研究有利于实现饮片规范化、标准化。
Objective:Searches the principle of the processing method, and finds out the best processed products of Semen Strychni. Method: Apply experknental method of acute toxicity, spastics of LD50 by koushi. Result: the processed products of Semen Strychni value of LD50 are increased, the Semen Strychni processed product with vinegar value of LD50 is maximum,and the processing method is easy. Conclusion:Processed Products of Semen Strychni is lower toxicity than its crude drug, the study is useful to build up the standardization of Chinese herb slices.
出处
《江西中医学院学报》
2007年第3期47-48,共2页
Journal of Jiangxi College of Traditional Chinese Medicine
基金
江西省科技攻关项目(No.2003245)
关键词
马钱子
急性毒性
炮制
饮片
Seamen Strychni
acute toxicity
processing