不同蒸制时间首乌对鼠肠蠕动的影响

Effect of the Polygonum miltiflorum thunb wifh different steamed times on intestine enterocinesia in mice and rats

[目的]探讨不同蒸制时间的首乌对鼠肠蠕动的影响.[方法]采用肠道炭末推进法分析不同蒸制时间首乌对小鼠排便次数、小肠墨汁推进率和大鼠结肠墨汁推进率的影响.[结果]生首乌组及清蒸制2,4,6 h组小鼠排便次数增加,与生理盐水组比较有显著性差异;生首乌组及清蒸制2,4,6,8 h组大、小鼠肠推进率较生理盐水组明显增加,相比较有显著性差异.[结论]生首乌及蒸制2,4,6,8 h的制首乌具有促进鼠肠蠕动的作用,而蒸制10 h的制首乌的肠蠕动作用则明显减弱,故制首乌的最佳蒸制时间为10 h.

OBJECTIVE To investigate the effects of the Polygonum miltiflorum thumb （PMT） with the different steamed times on intestine enterocinesia in mice and rats. METHODS Using the method of intestine carbon powder pushing, and it was analyzed that the effects of the PMT with the different steamed times for the frequency of mice defecation and the rate of intestine ink pushing in mice and colon ink pushing in rats. RESULTS The frequency of mice defecation was increased in groups of the raw PMT and the PMT steamed for 2, 4, 6 h, and rate of intestine pushing in mice and rats was increased in groups of the raw PMT and the PMT steamed for 2, 4, 6, 8 h, and the differences were significant as compared with the saline group. CONCLUSION The raw PMT and the PMT with steamed for 2, 4, 6, 8 h have the role of enhancing the enterokinesia, and the PMT with steamed for 10 h attenuates the intestine enterokinesia, therefore, steamed times for 10 h is the best steamed time.