绿豆对小鼠巴豆中毒的减毒作用研究

Effect of mung bean in reducing croton poisoning in mice

目的:研究绿豆对巴豆中毒的减毒作用。方法:实验分为单用巴豆组(对照组)及巴豆与绿豆配伍比1∶1(1组)、1∶2(2组)、1∶3(3组),通过提高巴豆、绿豆的配伍比,观察灌胃后72h实验小鼠中毒反应,记录每组小鼠的死亡率。结果:灌胃后4组小鼠中毒表现基本一致,但出现反应的时间先后不同,对照组小鼠反应迅速,灌胃2h时即出现狂躁表现,后活动性下降,腹部抽搐不停,随即有淡黄色稀薄粪便泻出,4h后小组内出现小鼠死亡现象;巴豆与绿豆配伍的第3组小鼠出现反常表现的时间最晚,小组内死亡数量最少。结论:于巴豆中加入绿豆后实验小鼠中毒的时间有所延长,中毒表现有所减弱,绿豆对巴豆有一定的减毒作用。

Objective： To investigate the effect of mung bean in reducing croton poisoning. Methods： The mice were divided into control group（treated with croton alone） and groups 1,2,and 3（treated with croton and mung beans at a ratio of 1∶ 1,1∶ 2,and 1∶ 3,respectively）. The ratio between croton and mung beans was increased to observe the poisoning reaction of these mice at 72 hours after gavage,and the mortality rate of the mice was recorded for each group. Results： The four groups had basically the same manifestations after poisoning,but there was a difference in the time to the occurrence of these manifestations. The control group developed reactions early after poisoning,with mania,reduced activities,abdominal tics,and light yellow loose feces at 2 hours after gavage,and death was observed at 4 hours after gavage. Group 3 had the longest time to the occurrence of abnormal manifestations and the lowest number of deaths. Conclusion： After mung beans are added to croton,and poisoning manifestations are reduced in experimental mice,suggesting that mung bean has a certain effect in reducing croton poisoning.