苍耳子药用研究进展

The Medical Research Progress on Siberian Cocklebur Fruit

本文简单介绍了炮制对苍耳子毒性及活性成分的影响,毒性、预防,如加热温度为150℃,并保温60分钟时,苍耳子中绿原酸含量最高,而绿原酸为主的酚酸类成分被认为是苍耳子中的主要镇痛抗炎活性成分。炒后去刺不但镇痛作用增强,而且毒性降低,可能是苍耳子毒蛋白受热后凝固变性不易浸出使然。重点从苍耳子复方制剂、中西结合、外用等4方面综述了近年苍耳子治疗急慢性鼻炎、鼻窦炎等的进展情况。

This paper introduced the effect of processing on toxicity and active ingredient of siberian cocklebur fruit. When it is heated to 150℃ , and maintains the constant temperature 60 minutes, the content of chlorogenicacid in siberian cocklehur fruit reaches its highest density, therefore chlorogenic acid, such kind of the acid phenol acids, is considered as the main active components of analgesic ＆ anti - inflammatory in siberian cocklebur fruit. The siberian cocklehur fruit＇ s analgesic result will he enhanced, and toxicity reduced after stir - frying. We assumed that poisonous protein in siberian coeklebur fruit was resist being leached. This paper reviewed the recent research progress on siberian cocklebur fruit in the treatment of acute or chronic rhinitis and sinusitis. This paper had four sections： siberian cocklebur fruit compound preparations, therapy of integrated medicine and external use, etc.