醋制对京大戟毒性和药效的影响

Impact of Vinegar Processing on Toxic and Pharmacological Actions of Euphorbia pekinensis

目的:考察醋制对京大戟的毒性和药效的影响。方法:昆明种小鼠,分别灌胃给予京大戟和醋京大戟石油醚部位、乙酸乙酯部位、正丁醇部位、水提物和醇提物样品溶液,各样品剂量为(生药量)3.9 g·kg-1,进行碳末肠推进试验、利尿试验和小鼠耳肿胀试验。结果:乙酸乙酯部位是京大戟的毒性部位。京大戟和醋京大戟的半数致死量(LD50)分别为160.3,234.8 g·kg-1,二者95%可信区间分别为(142.5～180.3),(209.7～262.8)g·kg-1。醋制后京大戟毒性明显降低。与空白对照组相比,京大戟、醋京大戟醇提物、石油醚部位、乙酸乙酯部位可明显促进小肠推进运动和利尿作用(P<0.05),并且二者的乙酸乙酯部位肠推进作用和利尿作用非常明显(P<0.01),与生品各组比较,醋制后各组墨汁推进率和利尿作用皆有所降低,药性缓和。醋制后乙酸乙酯部位抗炎作用较生品明显提高(P<0.05),抗炎作用增强。结论:京大戟的乙酸乙酯部位既是其毒性部位,又是其药效学主要部位。京大戟醋制后药性缓和,毒性作用显著降低,抗炎作用明显增强。

Objective： To study the impact of vinegar processing on toxic and pharmacological actions of Euphorbia pekinensis. Method： The different concentration samples of different polarity parts of Euphorbia pekinensis and vinegar-proccessing E. pekinensis were administered in mice. The toxic reactions were recorded. The different polar samples of E. pekinensis and vinegar-proccessing E. pekinensis were administered in mice which were divided randomly into groups, the dose of samples were 3.9 g ·kg^-1 （equal to crude herb）. Charcoal powder movement in small intestine peristalsis, diuretic effect and anti-inflammatory effect were employed to evaluate the effects of the water and ethanol extractions and different polar parts of E. pekinensis and Vinegar-processed E. pekinensis. Result： The medium lethal dose （LD50） was calculated by SPSS 13.0. The LDsoof E. Pekinensis and vinegar-processed E. Pekinensis was 160. 3, 234.8 g ·kg^-1 , its 95% confidence interval was 142.5-180.3 g ·kg^-1 and 209.7-262.8 g ·kg^-1 respectively. As compared with the control group, the purgative effect and diuretic effect of the ethanol extractions and different polar parts of E. pekinensis and vinegar-processed E. pekinensis had significant differences （P 〈 0.05 ）. The effects of the parts of ethyl acetate is strongest （P 〈 0.01 ）. The purgative effect and diuretic effect of Vinegar-processed E. pekinensis were reduced, anti-inflammatory effects of ethyl acetate of vinegar-processed E. pekinensis was significantly increased （P 〈 0.05 ）. Conclusion： The ethyl acetate extraction shows toxicity of E. pekinensis and pharmacodynamics effects. Vinegar-processed E. pekinensis can significantly reduce efficacy and toxicity, increase anti-inflammatory effect.