不同炮制的茜草对家兔凝血的影响

研究茜草不同炮制方法对家免凝血、凝血酶原时间的影响.选取1.5～2.0 kg健康家兔24只,雌雄不分,随机分成2组,每组12只.第1组静注生茜草水煎醇沉液,第2组静注炒茜草水煎醇沉液,剂量均为1g/kg,给药前及给药后30 min,心脏采血,用试管法分别测定两组家兔凝血时间及凝血酶原时间.结果表明,静注生、炒茜草水煎醇沉液均有促进凝血和缩短凝血酶原时间的作用,用药前后差异极显著(P＜0.01),且生茜草优于炒茜草,但差异不显著(P＞0.05).

Effects of rubiae processed differently on coagulation in rabbit

To study the effects of Rubiae processed differently on coagulation time (CT) and prothrombin time (PT) of rabbit in the paper. 24 healthy rabbits were selected randomly without sex division, whose live weight varied from 1.5kg to 2.0kg, and were divided into two groups, there were 12 rabbits in every group. Rabbits in the first group were injected the liquid containing unprocessed Rubiae and alcohol at 1g/kg dose by vein injection (VI), and rabbits in the second group were injected the liquid containing roasted Rubiae and alcohol at 1g/kg dose by VI. Blood taking at heart of rabbits were conducted 30 min before injection and 30 min behind injection twice, CT and PT of rabbits of two groups were determined respectively through test tube experiment. The results were showed as follow: both the liquid containing unprocessed Rubiae and alcohol and the liquid containing roasted Rubiae and alcohol had promoted coagulation and reduced PT of rabbit by VI, there was significant difference (p<0.01) between before injection and behind injection. At the same time, the effect of unprocessed Rubiae was better than that of roasted Rubiae, but there wasn't significant difference (p>0.05) between them.