文章摘要
龚千锋,周道根,张的凤,陈泣.马钱子不同炮制品急性毒性实验研究[J].江西中医药大学学报,2007,(3):47-48. |
马钱子不同炮制品急性毒性实验研究 |
Experimental Study on Acute Toxicity of Semen Strychni and its Processed Products |
投稿时间:2006-02-15 修订日期:2006-02-15 |
DOI: |
中文关键词: 马钱子 急性毒性 炮制 饮片 |
英文关键词: Seamen Strychni; acute toxicity; processing |
基金项目:江西省科技攻关项目(No.2003245). |
龚千锋,周道根,张的凤,陈泣 |
江西中医学院,南昌330004 |
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中文摘要: |
目的:探讨马钱子炮制减毒原理,优选炮制工艺。方法:对马钱子生品及各炮制品进行急性毒性实验研究,实验数据用改良寇氏法计算LD50。结果:炮制品较生品LD50都有所增大,醋制马钱子LD50最大,其炮制工艺简便可控。结论:炮制可降低马钱子的毒性,不同炮制方法的减毒作用有差异,通过比较研究有利于实现饮片规范化、标准化。 |
英文摘要: |
Objective:Searches the principle of the processing method,and finds out the best processed products of Semen Strychni.Method:Apply experknental method of acute toxicity,spastics of LD 50 by koushi.Result:the processed products of Semen Strychni value of LD 50 are increased,the Semen Strychni processed product with vinegar value of LD 50 is maximum,and the processing method is easy.Conclusion:Processed Products of Semen Strychni is lower toxicity than its crude drug,the study is useful to build up the standardization of Chinese herb slices. |
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