不同制法马钱子抗炎镇痛作用研究

Study on Anti-Inflammatory and Analgesic Effects of Different Processing Products of Strychnos nux-vomica Seeds

目的:研究油马钱子、砂马钱子和醋马钱子的抗炎镇痛作用差异。方法:分别采用小鼠耳廓肿胀法、醋酸扭体法和小鼠热水甩尾潜伏期影响法研究和比较油马钱子、砂马钱子和醋马钱子的抗炎及镇痛作用。结果:抗炎镇痛实验中,等剂量醋制马钱子抗炎镇痛效果优于油马钱子和砂马钱子。结论:该研究可为优化临床应用马钱子制剂的减毒增效炮制工艺提供理论依据。

Objective： To study the differences of anti-inflammatory and analgesic effects between oil,sand and vinegar processing Strychnos nux-vomica seeds. Methods： Mouse auricular swelling and writhing test and mice hot water tail flick latency effect method were used to study and compare the anti-inflammatory and analgesic effects of different processing products of Strychnos nux-vomica seeds. Results： The anti-inflammatory and analgesic effects of vinegar processing Strychnos nux-vomica seeds was better than that of oil and sand processing products. Conclusion： This study can provide theoretical basis for the optimization of processing technology of reducing toxicity and enhancing effects of processed Strychnos nux-vomica seeds.