姜炭止血有效部位的实验研究

Experimental study on the active hemostatic components of baked ginger

目的优选姜炭止血作用的有效部位。方法选取健康小鼠,给予姜炭不同极性部位的混悬液,用玻片法测凝血时间,筛选出有效部位,研究有效部位不同剂量对小鼠凝血时间的影响。结果与正常对照组比较,姜炭乙酸乙酯部位和水部位的高剂量组分别缩短小鼠凝血时间30.82%和28.46%,均与阳性对照药三七相当。石油醚和正丁醇部位对小鼠的凝血时间没有影响。结论姜炭乙酸乙酯部位、水部位的高剂量有较好的止血作用,为姜炭止血的有效部位。

Objective Study the active hemostatic components of baked ginger in mice. Methods The mice were administered with different suspensions of baked ginger extracted with different solvents. Slide method was used to evaluate the coagulation effects of active hemostatic components of baked ginger in mice. Result Suspensions of baked ginger extracted with ethyl acetate and water extract could decrease the coagulation time by 30.82% and 28.46% at high doses respectively. The effects were similar to those of suspension of notoginseng powder that was used as the positive control. Conclusion Suspensions of baked ginger extracted with ethyl acetate and water at high doses demonstrated hemostatic effects.