胶艾汤中阿胶炮制对其止血作用影响的研究

The Influence of Different Processing Methods on Hemostatic Actions of Colla Corii Asini

目的:优选胶艾汤中阿胶的最佳炮制方法。方法:以小鼠出血时间与凝血时间为指标,比较生品、蛤粉炒、蒲黄炒、蒲黄烘、烘法、微波法、真空法所得炮制品的止血作用差异。结果:阿胶6种炮制品均有明显的止血作用,与空白组比较P<0.05或0.01,其强弱顺序是:蛤粉炒、真空法>蒲黄烘、微波法>烘阿胶、蒲黄炒,生阿胶作用最差,真空法与蛤粉炒阿胶的止血作用与宫血宁相当,无显著性差异,P>0.05。结论:阿胶最佳炮制方法是蛤粉炒,其出血时间与凝血时间最短。

Objectives：To find the best processing methods of colla corii asini according to its hemostasis actions.Methods：Indexed by bleeding time（BT） and clotting time（CT）of mice,the hemostatic actions of crude colla corii asini and its processed products（stir-frying with clam meal,stir-frying with cattail pollen,baking with cattail pollen,baking,microwave method,vacuum process） were compared.Results：The significant hemostatic actions of colla corii asini and its processed products were shown in following descending order： stir-frying with clam meal vacuum process baking with cattail pollen microwave method baking stir-frying with cattail pollen crude colla corii asini（P0.05,P0.01）.The heomostatic actions of vacuum process and stir-frying with clam meal were equivalent to Gongxuening without significant differences（P0.05）.Conclusions： The best processing method of colla corii asini is stir-frying with clam meal,which can obtain the most powerful hemostatic actions with minimum BT and CT of mice.