青果总黄酮的抗炎作用研究

Study on Anti-inflammatory Effect of Total Flavonoids from FRUCTUS CANARII

[目的]研究青果总黄酮的抗炎作用。[方法]采用二甲苯致小鼠耳廓肿胀、蛋清致小鼠足跖肿胀、醋酸致小鼠毛细血管通透性增加3种模型,每种模型分为5组,分别给药,即青果总黄酮80、40、20 mg/kg剂量组、地塞米松组(10 mg/kg)、空白对照组(含浓度5%吐温-80的生理盐水),以抑制率为考察指标,研究青果总黄酮的抗炎作用。[结果]青果总黄酮对二甲苯致小鼠耳廓肿胀、蛋清致小鼠足跖肿胀、醋酸致毛细血管通透性增加等急性炎症模型均有抑制作用。[结论]青果总黄酮具有一定的抗炎作用。

[Objective] To observe anti-inflammatory effects of total flavonoids from FRUCTUS CANARII.[Method] Using the inhibition rate as index,3 conventional models including dimethylbenzene-induced ear swelling,egg white-induced paw edema swelling and acetic acid-induced celiac capillary permeability addition in mice were applied to evaluate the anti-inflammatory effect total flavonoids from FRUCTUS CANARII.For each model,mice were divided into 5 groups,which were respectively injected with 80,40,20 mg/kg total flavonoids from FRUCTUS CANARII,10 mg/kg dexamethasone and normal saline containing 5% Tween-80（as blank control）.[Result] Total flavonoids from FRUCTUS CANARII could inhibit the mouse ear swelling induced by dimethylbenzene,inhibit the mouse paw edema swelling induced by e egg white and inhibit the increase of the mouse celiac capillary permeability induced by acetic acid.[Conclusion] Total flavonoids from FRUCTUS CANARII have certain anti-inflammatory effect.