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目的:通过对大鼠和家兔离体胃肠实验,了解山楂不同炮制品对离体胃肠平滑肌收缩的影响。方法:通过大鼠胃底平滑肌及家兔十二指肠和回肠平滑肌的离体实验,研究山楂不同炮制品作用下平滑肌的振幅变化。结果:各组对大鼠胃底平滑肌张力均有明显影响(P<0.01或P<0.05),炒黄山楂组作用为佳;各组均增加家兔十二指肠平滑肌振幅且均有统计学意义(P<0.05),山楂炭组作用为佳;各组均增加家兔回肠平滑肌振幅且有统计学意义(P<0.05),其中焦山楂组作用最佳。结论:各山楂炮制品对离体胃肠肌条均有促进收缩作用,且山楂炮制后作用强于生山楂,各山楂炮制品明显增高胃肠平滑肌的振幅,对收缩频率影响不大。
OBJECTIVE: To understand the effects of different processed products of hawthorn on contraction of isolated gastrointestinal smooth muscle in vitro and in vivo in rats and rabbits. Methods: The changes of the amplitude of smooth muscle in different processed products of hawthorn were studied through the in vitro experiments of gastric fundus and rabbit duodenum and ileum smooth muscle. Results: Each group had significant effects on the gastric fundus smooth muscle tension (P <0.01 or P <0.05), and the effect of the hawthorn yellowing group was better. The amplitude of duodenal smooth muscle in rabbits increased (P <0.05). The effect of hawthorn charcoal group was better. The amplitude of ileum smooth muscle in rabbits increased significantly in each group (P <0.05). The coke hawthorn group had the best effect. CONCLUSION: All hawthorn processed products can promote contractile effect on isolated gastrointestinal muscle strips, and hawthorn processed stronger than raw hawthorn, hawthorn processed products significantly increased the amplitude of gastrointestinal smooth muscle, little effect on the frequency of contraction.