小青龙汤分煎与合煎药理作用对比研究

Comparative study on pharmacological effects of ingredient-separated decoction and ingredient-mingled decoction of Xiaoqinglong Tang

目的 研究小青龙汤分煎与合煎在等量下是否有等效关系。方法 对比研究小青龙汤分煎、合煎在等剂量下的平喘、止咳、抗炎作用 ,观察两者量效关系。结果 小青龙汤分煎与合煎对所选指标均有一定的作用 ,两者等剂量组比较 ,除在二氧化硫刺激致咳实验中 ,分煎止咳作用明显优于合煎外 ,其余数值虽有所差别 ,但差异均无显著性。结论 小青龙汤分煎在等剂量下与合煎效应相等 。

Objective To compare the efficacy of ingredient-separated decoction and ingredient-mingled decoction of equal dosage of Xiaoqinglong Tang.Methods Effects in relieving astham, suppressing cough, and anti-inflammation of different decoction of equal dosage of Xiaoqinglong Tang was compared and their effect-dosae ratio was assessed.Results Both decoctions of Xiaoqinglong Tang had remarkable effects when assessed by the aboved parameters. Ingredient- separated decoction was better than ingredient-mingled one in suppressing cough induced by SO 2. No statistical significance was found between the two decoction for other parameters assessed.Conclusion The effects of the ingredient-separated decoction of Xiaoqinglong Tang are similar to or even better than those of the ingredient-mingled one.