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米炒和烘烤炮制均明显地降低斑蝥的急性毒性.小鼠 LD_(50)值由生品230.66mg/kg分别变为346.74mg/kg 和338.84m/kg。P 值均<0.001;炮制后对大鼠的肾脏毒性亦有一定的降低。但对体重与肝脏毒性均无明显影响,P 值>0.05。
Both rice frying and roasting significantly reduced the acute toxicity of cantharidin. The mouse LD 50 value was changed from raw 230.66 mg/kg to 346.74 mg/kg and 338.84 m/kg, respectively. P values were <0.001; the renal toxicity of rats after concoction also decreased. However, there was no significant effect on body weight and hepatotoxicity, P value>0.05.