麦芽及不同炮制品对小肠推进和胃排空的影响

Influence of Hordeum Vulgare L. and Its Various Processed Products on Small Intestine Propulsion and Gastric Emptying

目的:研究生麦芽、炒麦芽和焦麦芽对小鼠胃肠运动功能的影响,比较麦芽不同炮制品间消食作用的差异。方法:采用炭末推进实验,测定各受试药物组小鼠胃残留率、小肠推进率。采用酶联免疫(Elisa)法测定血浆胃动素(MTL)和血清胃蛋白酶(PG)含量。结果:生麦芽高、中剂量组,炒麦芽高剂量组和焦麦芽高剂量组与空白对照组比较能显著降低胃残留率(P<0.05或P<0.01),增加小肠推进率(P<0.01或P<0.05),提高MTL(P<0.01或P<0.05)和PG含量(P<0.01或P<0.05)。结论:麦芽生品及不同炮制品能够增强胃肠运动功能,且生麦芽强于炒麦芽强于焦麦芽。

Objective： To study the influence of raw, fired and burnt products of Hordeum wdgare L. on gastrointestinal motion function in mice to compare the differences in digestion promotion among raw and processed products. Methods： A charcoal propulsion method was used to detect the gastric residual rate and intestinal driving ratio. An Elisa method was used to determine the content of plasma motilin （MTL） and serum pepsinogen （PG）. Results： Compared with the control group, ）aw Hordeum vulgate 1,. at high and medium dose, fired and burnt products at high dose could significantly reduce the gastric residual rate （ P 〈 0.05 or P 〈 0.01 ）, enhance the intestinal propulsion rate （ P 〈 0.01 or P 〈 0.05 ） and increase the content of MLT （ P 〈 0.01 or P 〈 0.05 ） and PG （ P 〈 0.01 or P 〈 0.05 ）. Conclusion： Raw and processed products of Hordeum vulgate L. can enhance the gastrointestinal motion function with the order of raw Hordeum vulgate L. 〉 fired Hordeum vulgare L. 〉 burnt Hordeum vulgate L .