麸炒白术“减酮减燥，增酯增效”炮制理论的再印证(4)
[16] 岳鑫凤.消化性溃疡与一氧化氮的关系研究述略[J].中医药学刊，2004，22(11)：2159.
Verification of processing theory of "reducing ketone and dryness， and
increasing ester and effect" for bran-fried atractylodes
ZHAO Wen-long1， WU Hui1， SHAN Guo-shun1， JIA Tian-zhu1，2*
(1. College of Pharmacy， Liaoning Universtity of Traditional Chinese Medicine， Dalian 116600， China；
2. Liaoning Provincial Engineering Technology Research Center for Processing of
Traditional Chinese Medicine， Dalian 116600， China)
[Abstract] We previously proposed the processing theory of "reducing ketone and dryness， and increasing ester and effect" for bran-fried atractylodes， and made a preliminary study. To further verify the science and rationality of the theory， we determined the changes in the content of atractylenolide I， II， III and atractylon in atractylodes after and before being fried with bran， in order to compare the effect of raw and bran-fried atractylodes on the water intake and urination in rats in this study. The effect of raw and bran-fried atractylodes on the content of four gastrointestinal hormones and two neurotransmitters in serum was observed in an attempt to verify the science and rationality the processing theory of "reducing ketone and dryness， and increasing ester and effect" for bran-fried atractylodes.
[Key words] atractylodes； processing theory； decreasing ketone and dryness， and increasing ester and effects
doi：10.4268/cjcmm20132017, http://www.100md.com(赵文龙 吴慧 单国顺 贾天柱)
Verification of processing theory of "reducing ketone and dryness， and
increasing ester and effect" for bran-fried atractylodes
ZHAO Wen-long1， WU Hui1， SHAN Guo-shun1， JIA Tian-zhu1，2*
(1. College of Pharmacy， Liaoning Universtity of Traditional Chinese Medicine， Dalian 116600， China；
2. Liaoning Provincial Engineering Technology Research Center for Processing of
Traditional Chinese Medicine， Dalian 116600， China)
[Abstract] We previously proposed the processing theory of "reducing ketone and dryness， and increasing ester and effect" for bran-fried atractylodes， and made a preliminary study. To further verify the science and rationality of the theory， we determined the changes in the content of atractylenolide I， II， III and atractylon in atractylodes after and before being fried with bran， in order to compare the effect of raw and bran-fried atractylodes on the water intake and urination in rats in this study. The effect of raw and bran-fried atractylodes on the content of four gastrointestinal hormones and two neurotransmitters in serum was observed in an attempt to verify the science and rationality the processing theory of "reducing ketone and dryness， and increasing ester and effect" for bran-fried atractylodes.
[Key words] atractylodes； processing theory； decreasing ketone and dryness， and increasing ester and effects
doi：10.4268/cjcmm20132017, http://www.100md.com(赵文龙 吴慧 单国顺 贾天柱)