期刊论文

中文

中成药

1001-1528

2001

23

5

341-342

10.3969/j.issn.1001-1528.2001.05.012

湖南省科技厅课题!编号 :98SSY2 0 2 0；

本校为第一机构

目的:探讨酒制对丹参、大黄活血祛瘀作用的影响.方法:采用肾上腺素(Adr)致怒及寒冷造成大鼠血瘀模型,比较丹参、大黄各炮制品对血小板粘附与聚集、凝血酶原时间(PT)、凝血酶时间(TT)、凝血活酶时间(PTT)等指标的影响.结果:黄酒与白酒炙丹参及生丹参、酒炖大黄均可显著降低血小板粘附与聚集的作用,使PT、TT、PTT等显著延长;酒炙丹参和酒炖大黄均比其生品作用显著增强(P＜0.05或P＜0.01).结论:酒制丹参、大黄可增强活血祛瘀作用,白酒制较黄酒制好.

Objective: To study the effects of procession with wine on the blood-quickening and stasis-transforming actions of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei. Methods: The blood stasis model of rat was established by Adr or cold. The effects of the processed products of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei on thrombocyte adhesiveness and aggregaltion, prothrombin time (PT), thrombintime(TT), (PTT) were observed.Results: The raw and mix-fried Radix Salviae Miltiorrhizae with yellow wine and white liquor, the steamed Radix et Rhizoma Rhei with wine could obviously dec...