不同炮制法白芍制品的芍药苷含量检测对比及其镇痛效果研究

Comparison of paeoniflorin content in different processed products of Radix Paeoniae Alba and its analgesic effect

目的:研究不同炮制法制备白芍制品的芍药苷含量及其镇痛效果对比。方法:采用高效液相法分别检测白芍的炒制品、醋制品、酒制品、麸炒制品以及生白芍的芍药苷含量;以小鼠扭动实验评估上述炮制法白芍的镇痛效果。结果:生白芍的芍药苷含量最高,且与各炮制品的芍药苷含量均具有差异性(P<0.05)。各白芍泡制组扭体次数均少于空白对照组(P<0.05);酒制组、醋制组间、炒制组间无差异(P>0.05);酒制组、醋制组间扭体次数少于生白芍组(P<0.05)。结论:白芍不同泡制法制品的芍药苷含量不同,其镇痛作用也具有差异性,但镇痛作用与芍药苷的含量无相关性,因此临床应用中应根据临床治疗的需要选择不同的白芍炮制品。

Objective:To study the content of paeoniflorin in Radix Paeoniae Alba processed by different processing methods and to compare the analgesic effect.Methods:High performance liquid phase method was used to test the content of paeoniflorin and paeoniflorin of paeoniae radix paeoniae.The analgesic effect was evaluated by the mouse wriggling experiment.Results:The content of paeoniflorin in Radix Paeoniae Alba was the highest,and the content of paeoniflorin was different from that of processed products(P<0.05).The peony brewing writhing group were lower than control group(P<0.05);wine group,vinegar group,no difference between the groups was fried(P>0.05);wine group,vinegar group writhing times less than the effect of the group.Conclusion:The content of paeoniflorin in Radix Paeoniae Alba different brewing method of different products,the analgesic effect is also different,but the content of paeoniflorin and analgesic effects and no correlation,so the clinical application should be selected according to different processed products of Radix Paeoniae Alba in clinical treatment.