不同炮制规格的麦芽回乳作用量效关系研究

Dose-efficacy study of delactation effect of malt with different processing specifications

目的:观察不同剂量炒麦芽与生麦芽回乳的效果,对比其量效关系,为临床选择正确的炮制麦芽和制定合理的给药剂量提供参考。方法:将480例自愿回乳的健康哺乳期妇女随机分为6组,每组各80例,分别采用炒麦芽60 g、90 g、120 g,生麦芽60 g、90 g、120 g,水煎服,每天1剂,分两次早晚各服1次,7 d后统计回乳疗效。结果:实际入组363例,各组回乳疗效以其总有效率进行对比,不同炮制规格的麦芽回乳疗效随剂量的增加而升高,同剂量的炒麦芽组疗效略高于生麦芽组,生麦芽60g组总有效率最低为74.14%,生麦芽、炒麦芽90 g组疗效接近,炒麦芽120 g组疗效最高为83.87%,但各组差异无统计学意义(P> 0.05)。结论:大剂量的生麦芽或炒麦芽,均具有较好的回乳的作用。

Objective： To observe the effects of different doses of fried malt and raw malt and to compare the dose-effect relationship, to provide reference for selecting the correct malt preparation and formulating a reasonable dose. Methods： Four hundred and eighty healthy breast-feeding women who volunteered to return milk were randomly divided into six groups, with 80 cases in each group. Fried malt 60 g, 90 g, 120 g, raw malt 60 g, 90 g, 120 g, decocted water, 1 dose per day,were used. Two agents were taken once each morning and evening, and the curative effect was evaluated after 7 days. Results：Actually, the 363 were included in groups. The efficacy of each group was compared with its total efficacy. The curative effect of different processed malt was increased with the increase of dose, the effect of fried malt group was slightly higher than the effect of raw malt group under the same dose. The total effective rate of 60 g raw malt group was the lowest, which was 74.14%. The curative effect of 90 g raw malt group and 90 g fried malt group were close to each other （80.5%）, and the effect of fried malt 120 g group was the highest, which was 83.87%. But there were no statistically significant differences between the groups （P 〉 0.05）. Conclusion： Large doses of raw malt or fried malt all have good delactation effect.