不同炮制方法对艾叶止血作用的影响

摘要

目的 用不同炮制方法研究艾叶止血作用,以优化其炮制工艺.方法 以小鼠出血时间与凝血时间为指标,比较艾叶生品、炒炭、砂烫、烘法、醋制所得炮制品的止血作用差异.结果 艾叶不同炮制方法对缩短小鼠凝血时间的作用强弱排序是:砂烫艾叶炭＞生艾叶＞烘艾叶＞炒艾叶炭＞醋艾叶炭;与空白组比较,生艾叶、烘艾叶、砂烫艾叶、炒艾叶均差异有统计学意义(P＜0.05);与生艾叶比较,烘艾叶、砂烫艾叶、炒艾叶均差异无统计学意义(P＞0.05).其中砂烫艾叶炭凝血时间最短.结论 生艾叶、烘艾叶、砂烫艾叶、炒艾叶止血作用显著,艾叶最佳炮制方法是砂烫艾叶炭,其凝血时间最短.%Objective To study the different processing methods on the hemostatic effect of Folium Artemisiae Argyi and optimize processing technology for it. Methods With the bleeding time and clotting time in mice as the indexes, the differences of the raw, carbon fried, sand ironed, baked and vinegar fried Folium Artemisiae Argyi in hemostatic effect were compared.Results The orders of hemostatic effects in five processing products was: sand ironed ＞raw＞baked＞fried carbon＞ fried carbon with vinegar. Compared with blank group, the differences of the raw, the fried carbon, the sand ironed and the baked Folium Artemisiae Argyi were significant(P＜0.05), and the differences between control group and raw, the fried carbon, sand ironed and baked were not significant(P＞0.05), in which the sand ironed -x±s was the smallest. Conclusions The hemostatic effects of four processing methods including raw, fried carbon, sand ironed,baked are very effective, and the best processing method of Folium Artemisiae Argyi is sand ironed, which is the shortest for blood coagulation.