加减柴胡疏肝散炮制前后对肠易激综合征临床疗效的对比研究

Comparing Research of Clinical Effects Between Modified Chaihu Shugan San and its Processed Product on Symptoms of Irritable Bowel Syndrome

目的对比加减柴胡疏肝散中君药柴胡醋炙前后对肠易激综合征的临床疗效。方法将86例肠易激综合征患者随机分为对照组和观察组,每组43例。观察组给予以醋炙柴胡为君药的加减柴胡舒肝散治疗,对照组给予加减柴胡舒肝散治疗,4周后观察并比较两组的临床疗效。结果观察组总有效率为83.7%,对照组总有效率为72.1%,观察组总有效率明显高于对照组,差异有统计学意义(P<0.05)。结论柴胡经醋炙后入加减柴胡疏肝散对肠易激综合征的疗效较生品更为显著。

Objective To compare clinical effect between modified Chaihu shugan san and vinegar stir fried modified Chathu shugan san on symptoms of irritable bowel syndrome （IBS）. Methods 86 IBS patients were equally randomized into two groups. The observation group received vinegar stir fried modified Chaihu shugan san while the control group was treated with modified Chaihu shugan san .The course of treatment lasted 4 weeks. After treatment, the clinical effect was evaluated. Results The total effective rate was 83.7% in the observation group, and was 72.1% in the control group, the difference between the two groups after treatment was significant（P〈0.05）.Conclusion vinegar stir fried modified Chathu shugan san is more effective on IBS patients than Chathu shugan san.