豨莶草炮制品抗炎作用的实验研究

Experimental Research on Anti-inflammation of Processed Herba Siegesbeckiae

目的对豨莶草用黄酒蒸制不同时间所制得炮制品的抗炎作用的强弱进行实验研究。方法采用致大鼠慢性棉球肉芽肿和二甲苯致小鼠耳肿胀的方法,观察不同炮制时间的豨莶草对棉球肉芽肿的重量及小鼠耳肿胀度的影响。结果豨莶草酒蒸8 h蒸制的炮制品对两种炎症模型均显示出明显的抑制作用。结论实验样品中8 h蒸制品的抗炎作用最全面。提示豨莶草用黄酒蒸8 h抗炎作用最佳。

Objective To study the anti - inflammatory effect of processed Herba Siegesbeckiae with millet wine for different time. Methods The swelling of ears in mice induced by xylene and the proliferation of granulation induced by cotton bailing were adopted. Results Processed Herba Siegesbeckiae steamed for 8 hours had obvious inhibitory effect on two kinds of inflammation models. Conclusion It seems that processed Herba steamed with millet wine for 8 hours has the most extensive effect on inflammation,