生甘遂和醋甘遂提取物急性毒性和刺激性实验研究

Experimental study on acute toxicity and irritation of extracts from raw kansui and vinegared kansui

目的:比较生甘遂和醋甘遂水提取物和醇提取物的急性毒性及刺激性。方法:将生甘遂和醋甘遂分别用水和醇提取。提取物分别配成不同浓度的水溶液,并用其对小鼠进行半数致死量(LD50)急性毒性实验,对家兔进行眼和皮肤刺激性实验,对照品为0.9%氯化钠溶液。结果:生甘遂醇提取物的LD50为(24.64±6.57)mg/g,95%可信区间为18.07～31.21mg/g,醋甘遂醇提取物LD50为(106.35±15.88)mg/g,95%可信区间为90.47～122.23mg/g,醋甘遂醇提取物的毒性显著低于生甘遂醇提取物(P<0.01)。生甘遂醇提取物具有强烈刺激性,醋甘遂醇提取物刺激性显著降低,二者相比以及二者与对照组相比差异均有统计学意义(均P<0.01);生甘遂水提取物与醋甘遂水提取物均不具备刺激性,与对照组相比差异无统计学意义。结论:生甘遂水提取物与醋甘遂水提取物几乎无毒性或刺激性。醋甘遂醇提取物的毒性和刺激性明显低于生甘遂醇提取物,安全性相对较高。

Objective： To compare the acute toxicity and irritation of water extracts and alcohol extracts from raw kansui and vinegared kansui. Methods： Raw kansui and vinegared kansui were extracted with water and alcohol, respectively. The extracts were prepared to solutions at different concentrations in water. Then acute toxicity test （LD50） in mice and eye and skin irritation test in rabbits was performed with the solutions. The control was normal saline. Results： The half lethal dose （LD50） and 95% confidence interval of alcohol extract of raw kansui were （24.64±6.57） mg/g and 18.07 to 31.21 mg/g, respectively. The half lethal dose （LD50） and 95% confidence interval of alcohol extract of vinegared kansui were（106.35± 15.88） mg/g and 90.47 to 122.23 mg/g, respectively. The toxicity of alcohol extract of vinegared kansui was significantly diminished as compared with alcohol extract of raw kansui （P〈0.01）. The alcohol extract of raw kansui had severe irritation. The irritation of alcohol extract of vinegared kansui was markedly diminished. There was statistically significance in comparison between the two alcohol extract groups or between the both groups and the control group （all P〈0.01）. The water extract of raw kansui and vinegared kansui had no irritation. There was no statistically significance in comparison between the two groups and the control group. Conclusion： The water extract of raw kansui and vinegared kansui had no toxicity approximately. The toxicity and irritation of alcohol extract of vinegared kansui was markedly lower than that of raw kansui, it was comparatively safer.