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醋炙火候对甘遂毒性的影响 被引量:6

Effects of Vinegar-preparing Time and Temperature on Toxicity of Kansui
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摘要 目的:探讨醋炙火候对甘遂毒性的影响。方法:将甘遂用醋浸润后,分别用文火和武火炒干,用改良蔻氏法测定甘遂及两种醋炙甘遂对小鼠的半数致死量;以半数致死量为依据设计不同剂量给药,观察其提取物对小鼠肝脏的毒性。结果:武火炮制品较文火对小鼠的肝脏毒性小。结论:醋炙火候对甘遂毒性有一定的影响,醋炙甘遂工艺中有必要明确对炮制火候的要求,以武火(280℃)10 min炒干为佳。 Objective: To explore the effects of baking time and temperature on the toxicity of Kansui. Method: Kansui were baked with high and low temperature in differently after soaked enough in vinegar. The acute toxicity of LD50 of Kansui and the other two vinegar-preparing were determined on mice. The mice were administered different doses based on the LD50 ,then the liver funtions were measured and the morphology of organ tissue was observed. Result: The vinegar-preparing Kansui with high temperature has less liver toxicity in mice. Conclusion: Baking time and temperature had some effect on the toxicity of Kansui. So the request on baking time and temperature would be necessary in the processing technology of vinegar-preparing Kansui. It was better in 10 minutes at 280℃.
出处 《中国药师》 CAS 2010年第7期922-924,共3页 China Pharmacist
基金 2009年湖北省教育厅中青年人才项目(编号:Q20091601)
关键词 甘遂醋炙 小鼠 半数致死量 炮制工艺 Vinegar-preparing Kansui Mice LD50 Processing technology
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