麸炒白术“减酮减燥,增酯增效”炮制理论的再印证

Verification of processing theory of "reducing ketone and dryness,and increasing ester and effect" for bran-fried atractylodes

课题组在前期研究中提出麸炒白术"减酮减燥,增酯增效"的炮制理论,并进行了初步探索,为进一步证明该理论的科学合理性,该研究通过测定白术麸炒前后白术内酯Ⅰ,Ⅱ,Ⅲ及苍术酮含量变化;比较测定白术生品、麸炒品对大鼠饮水量及尿量的影响;同时考察了白术生品、麸炒品影响脾虚大鼠4种胃肠激素、2种神经递质在血清中含量,试图印证麸炒白术"减酮减燥,增酯增效"炮制理论的科学合理性。

We previously proposed the processing theory of ＂reducing ketone and dryness, and increasing ester and effect＂ for bran-fried atraetylodcs, and made a preliminary study. To further verify the science and rationality of the theory, we determined the changes in the eoment of atractylenolide I, II, III and atractylon in atractylodes after and before being fried with bran, in order to com- pare the effect of raw and bran-fried atractylodes on the water intake and urination in rats in this study. The effect of raw and bran-fried atractylodes on the content of four gastrointestinal hormones and two neurotransmitters in serum was observed in an attempt to verify the science and rationality the processing theory of ＂ reducing ketone and dryness, and increasing ester and effect＂ for bran-fried atrac- tylodes.