蛇六谷饮片煎煮前后刺激性比较及煎煮时间研究

Comparison of Irritant Property of Amorphophallus rivieri Decoction Pieces before and after Decocting and Decocting Time Study

目的:比较蛇六谷饮片煎煮前后的刺激性,并确定其最佳煎煮时间。方法:以口腔黏膜刺激性强度和刺激持续时间的综合评分为判断标准,考察不同煎煮时间下蛇六谷饮片及其水煎液的口腔黏膜刺激性,优选蛇六谷饮片的煎煮时间。结果:蛇六谷饮片经沸水煎煮后的上清液无口腔黏膜刺激性,且蛇六谷饮片的口腔黏膜刺激性显著降低。随着煎煮时间延长,蛇六谷饮片刺激性微弱增加,最佳煎煮时间为60 min。结论:应进一步探讨蛇六谷饮片的炮制方法与其药理作用的关系,为临床合理用药提供参考。

OBJECTIVE： To compare the irritant property of Amorphophallus rivieri decoction pieces before and after decocting, and to determine optimal decocting time. METHODS： Using comprehensive score of oral mucosa irritation and irritation dura- tion as criteria, the oral mucosa irritation of A. rivieri decoction pieces in different decocting time were investigated to optimize de- cocting time of A. rivieri. RESULTS： After decocting, the oral mucosa irritation was not found in A. rivieri supematant, while the oral rnucosa irritation of A. rivieri decoction pieces decreased significantly. With the extension of decocting time, the irritant proper- ty of decoction pieces increased slightly; the best decocting time was 60 min. CONCLUSIONS： The processing method of A. riv- ieri decoction pieces and relationship of it with pharmacology effect should be further investigated to provide reference for rational drug use in the clinic.