十味板蓝根颗粒解热镇痛作用的实验研究

Experimental Study on the Antipyretic and Analgesic Effects of Compound Radix Isatidis Granule

目的:研究十味板蓝根颗粒的解热镇痛作用。方法:皮下注射啤酒酵母悬液致发热模型,观察十味板蓝根解热作用及对发热大鼠下丘脑中前列腺素E(2PGE2)含量的影响,初步探索其解热机制;醋酸扭体法致腹痛模型(acetic acid writhing,AW)及热板法(hot plate,HP)观察十味板蓝根的镇痛作用。结果:十味板蓝根颗粒能明显降低啤酒酵母所致的大鼠直肠温度升高,并在给药后明显抑制PGE2含量的增高(P<0.05);使醋酸所致小鼠腹痛时的扭体次数明显减少,同时显著延长小鼠热板的痛阈时间。结论:十味板蓝根颗粒具有明显的解热和镇痛作用,而且能降低发热大鼠下丘脑的PGE2含量。

Objective： To research the analgesic and antipyretic effects of compound radix isatidis and the possible antipyretic mechanism. Methods： The antipyretic effect was determined with the model of subcutaneous injection of dried yeast suspension in rats. The content of prostaglandin E2 （PGE2） was measured by enzyme-linked immunosorbnent assay （ELISA）. The analgesic effect was determined with the model of acetic acid writhing （AW） and hot plate （HP） in mice. Results： Compound radix isatidis could significantly inhibit the fever induced by yeast as well as the rising of PGE2 （P 〈 0.05）, lessen writhing times in mice. The pain threshold time of hot plate was extended obviously by the compound radix isatidis in mice. Conclusion： Compound radix isatidis possesses obvious analgesic and antipyretic effects. It can decrease the PGE2 content in febrile rats＇ hypothalamus obviously.