摘要
目的:研究乳香不同炮制方法所得炮制品及生品的镇痛效果。方法:利用热板法和扭体法对乳香炮制品及生品的镇痛作用进行了比较研究。结果:乳香经烘制法炮制所得炮制品与生品对小白鼠痛阈的影响差异有统计学意义(P<0.05);乳香烘制法与醋炙所得炮制品与生品比较,对醋酸致痛的镇痛作用的潜伏期都有明显的延长,差异有统计学意义(P<0.05)。结论:烘制法所得炮制品较其它炮制品镇痛作用强。
Objective： To study the frankincense of different processing methods, derived from processed products and the analgesic effect of health products. Methods： hot plate and writhing on the frankincense processed products and health products to conduct a comparative study of analgesic effects. Results： frankincense cooked by baking method from processed products and health products on the pain threshold of mice was significantly （P0.05）; frankincense baking method and vinegar products from processed products and compare health, induced by acetic acid The analgesic effect of the incubation period pain has significantly extended, the difference was statistically significant （P0.05）. Conclusion： compare the baked method with the other processed products ,it has more strong analgesic effect.
出处
《中医药导报》
2010年第7期118-119,共2页
Guiding Journal of Traditional Chinese Medicine and Pharmacy
关键词
乳香
烘制法
热板法
扭体法
镇痛
Frankincense
Baked method
Hot plate
Writhing
Analgesic
