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作 者 ：徐钢,孙娜,赵敏杰,鞠成国,贾天柱

期 刊 ：中国中药杂志 2014年 39卷 6期 页码：1011.

关键词：狗脊；炮制品；水煎液；维甲酸；骨质疏松症；破骨细胞；

Keywords:Cibotium barometz, processed products, decoction, retinoic acid, osteoporosis, osteoclast,

摘 要 ：该研究比较了生狗脊、酒狗脊、盐狗脊、烫狗脊和蒸狗脊的水煎液HPLC图谱，在此基础上，以砂烫骨碎补水煎液为阳性组，又比较了各组灌胃水煎液（质量浓度为104.2 g·L^-1）4周后对维甲酸致骨质疏松雄性大鼠血清抗酒石酸酸性磷酸酶s-TRAP水平和作用机制指标血清护骨素OPG，血Ca和P，IL-6，TNF-α和IL-1水平及总评分的影响。结果表明，酒狗脊和砂烫狗脊效果较好，而蒸狗脊、盐狗脊以及生狗脊作用次之。在炮制方法的选择方面，加热方式中干热的砂烫法优于湿热的水蒸法，辅料中黄酒优于食盐。该结果为阐明狗脊炮制原理和抗骨质疏松症作用机制提供参考。

Abstract:This study compared the decoction‘s HPLC figures of the different processed rhizomes of Cibotium barometz including the raw, the sand-baked, the wined, the steamed and the salted, on the basis of which, with the sand-baked Drynaria fortunei decoction as the positive control group, comparingall groups‘decoction, concentration of which was 104.2 g·L^-1, for 4 weeks, by their effects (s-TRAP and total scores of OPG, Ca, P, IL-6, TNF-α and IL-1) on retinoic acid induced male rats osteoporosis. The experiment results showed the sand-baked and the wined were better than the steamed, the salted and the raw;in the processing methods‘ selection, the sand-baked was a better heating method than the steamed and the rice wine was the better excipient than the salt. It provided a reference to explain the processing principle of rhizomes of C. barometz and work mechanism of anti-osteoporosis.

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