The Effects of Dachengqi Tang Based on Raw Rhubarb and Vinegar Rhubarb on Serum ET,NO and TNF-α in Mice with Faecal Peritonitis
Objective:To investigate the influene of Dachengqi Tang based on raw rhubarb and vinegar rhubarb on serum ET,NO and TNF-α in mice with faecal peritonitis with excessive heat stagnation(ABP).Methods:All 105 Kunming mice were randomized into Dachengqi Tang groups of raw rhubarb and vinegar rhubarb(6 and 10 g/kg),positive control group,blank control group and the model group,dosed at 20 mL/kg by volume,to detect the contents of serum ET,NO and TNF-α in mice.Results:Dachengqi Tang groups of raw rhubarb and vinegar rhubarb could increase the contents of NO in ABP mice,decrease the contents of ET and TNF-α.Conclusion:The influence of Dachengqi Tang based on raw rhubarb and vinegar rhubarb on the contents of serum ET,NO and TNF-α in ABP mice might be related to the processings of raw and vinegar products and its combination with Houbo(Magnoliae officinalis cortex),Zhishi(Aurantii fructus immaturus)and Mangxiao(Natrii sulfas).
NETL
NSTL
万方数据
维普
