1. 南京中医药大学
2. 南通大学
纸质出版:2016
移动端阅览
[1]卞尧尧,杨丽丽,王中立,王庆,徐桂华.柴胡加龙骨牡蛎汤不同静置时间对大鼠血铅值及肝肾功能的影响[J].中医杂志,2016,57(02):157-160.
BIAN Yaoyao, YANG Lili, WANG Zhongli, et al. The Effect of Chaihu Jia Longgu Muli Decoction(柴胡加龙骨牡蛎汤) in Different Standing Time on Blood Level of Lead and Hepatorenal Function of Mice[J]. Journal of Traditional Chinese Medicine2016, 57(2): 157-160.
[1]卞尧尧,杨丽丽,王中立,王庆,徐桂华.柴胡加龙骨牡蛎汤不同静置时间对大鼠血铅值及肝肾功能的影响[J].中医杂志,2016,57(02):157-160. DOI: 10.13288/j.11-2166/r.2016.02.017.
BIAN Yaoyao, YANG Lili, WANG Zhongli, et al. The Effect of Chaihu Jia Longgu Muli Decoction(柴胡加龙骨牡蛎汤) in Different Standing Time on Blood Level of Lead and Hepatorenal Function of Mice[J]. Journal of Traditional Chinese Medicine2016, 57(2): 157-160. DOI: 10.13288/j.11-2166/r.2016.02.017.
目的探讨柴胡加龙骨牡蛎汤煎煮后最佳服用时间。方法分别于柴胡加龙骨牡蛎汤煎煮后即刻(0 min)及静置5、10、20、30、60、100 min时取水煎液
检测各组水煎液温度和铅含量。将SD大鼠按照柴胡加龙骨牡蛎汤煎煮后静置时间随机分为10 min组、20 min组、30 min组、40 min组、50 min组、60 min组及对照组
每组16只。对照组每日予蒸馏水2 ml灌胃1次
其余各组每日予相应柴胡加龙骨牡蛎汤2 ml浓缩液(含2.244 g生药)灌胃1次
连续7天。检测各组大鼠血铅、丙氨酸氨基转移酶(ALT)、门冬氨酸氨基转移酶(AST)、尿素氮(BUN)、肌酐(Cr)、尿酸(UA)含量及肝脏、肾脏HE染色。结果柴胡加龙骨牡蛎汤的温度随着静置时间的延长呈下降趋势
在50
1
00 min时温度所在区间为59.14
4
3.57℃。水煎液铅含量随着时间的延长呈下降趋势
各时间点组间两两比较铅含量差异均有统计学意义(P
<
0.05)。与对照组比较
其余各组大鼠血铅值明显升高(P
<
0.05);40 min组、50 min组、60 min组血铅值明显低于10 min组、20 min组、30 min组(P
<
0.05)。10 min组、20 min组及30 min组大鼠ALT、AST、Cr、UA水平明显高于对照组(P
<
0.05);40 min组、50 min组及60 min组ALT、AST、Cr、UA水平明显低于20 min组、30 min组(P
<
0.05)。各组大鼠肝肾脏组织HE染色未见异常。结论柴胡加龙骨牡蛎汤煎煮后静置50
1
00 min时口感温度合适
铅含量已经下降至150μg/L以下
此时服用对大鼠肝肾功能无影响。
Objective To explore the best taking time of Chaihu Jia Longgu Muli Decoction( 柴胡加龙骨牡蛎汤)after being decocted. Methods After Chaihu Jia Longgu Muli Decoction having being decocted
samples of the decoction were kept stand for 0. 5 min
5 min
10 min
20 min
30 min
60 min and 100 min
respectively
and then temperature and lead level of each sample was examined. According to the standing time
Sprague Dawley rats were randomly divided into the control group
the 10 min group
20 min group
30 min group
40 min group
50 min group
and 60 min group( n = 16 in each group). The control group was given 2 ml of distilled water once daily for gavage for7 days. Each of other groups was given with 2 ml of the corresponding Chaihu Jia Longgu Muli Decoction concentrated solution( containing 2. 244 g of crude herbs) once daily for gavage
for 7 days. Blood levels of lead
alanine aminotransferase( ALT)
aspartate aminotransferase( AST)
blood urea nitrogen( BUN)
creatinine( Cr)
and uric acid( UA)
and HE dye of liver and kidney tissues of rats in each group were examined. Results The temperature of Chaihu Jia Longgu Muli Decoction showed decreasing tendency with standing time. The temperature was between59. 14℃ to 43. 57℃ when the decoction was kept stand for 50 min to 100 min. There was significant difference in blood level of lead between any two time point groups( P < 0. 05). Compared with that in the control group
blood levels of lead in other groups remarkably increased( P < 0. 05). Blood levels of lead in the 40 min group
50 min group and 60 min group were remarkably lower than those in the 10 min group
20 min group and 30 min group( P <0. 05). Levels of ALT
AST
Cr and UA in the 10 min group
20 min group and 30 min group were remarkably higher than those in the control group( P < 0. 05). Levels of ALT
AST
Cr and UA in the 40 min group
min group and 60 min group were remarkably lower than those in the 20 min group and 30 min group( P < 0. 05). No abnormity was observed in HE dye of liver and kidney tissues of rats in any group. Conclusion When standing for 50 min to100 min after being decocted
the temperature of Chaihu Jia Longgu Muli Decoction is appropriate for taking
and the lead level in the decoction has dropped to less than 150μg / L
which has no side effect on hepatorenal function of rats.
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