炮制对铁苋菜止血作用及没食子酸含量的影响

Influence of processing on the hemostation and the content of gallic acid in Acalypha australis

目的考察不同炮制方法对铁苋菜止血作用及没食子酸含量的影响。方法采用剪尾法及玻片法测定小鼠出血、凝血的时间,用HPLC法测定没食子酸的含量。结果与空白对照比较:生品与炒黄、炒焦、炒炭制品均能显著缩短小鼠的出血时间;生品、炒炭制品能显著缩短小鼠的凝血时间;与生品比较:炒炭制品能显著缩短小鼠的凝血时间和出血时间。没食子酸含量的顺序依次为:炒黄>炒焦>生品>炒炭。结论炒炭能增强铁苋菜的止血作用并与止血成分没食子酸的含量无相关性。

OBJECTIVE To investigate the impact of processing on the hemostation and the content of gallic acid in Acalypha australis. METHODS The bleeding and clotting time were determind in mice by the minus tail method and the slide method. The content of gallic acid was detected by HPLC. RESULTS Compared with the blank control ： each dose product could shorten bleeding time in mice. The raw product and fried carbon product could shorten the clotting time in mice at the same time. Compared with the raw prod- uct, the fried carbon product could significantly shorten the clotting time in mice. The order of the content of gallic acid in A. australis were ： fried yellow 〉 fried coke 〉 raw product 〉 fried carbon. CONCLUSION Fried carbon product can enhance the hemostatic effect of A. australis and it has no correlation with the content of gallic acid which is the hemostatic active ingredient.