Xu Shan, Zhang Fan, Liu Peng-peng, Jia Tian-zhu
Zhong Yao Cai. 2015 Sep;38(9):1835-41.
To compare the pharmacodynamic indicators of Phellodendri Chinensis Cortex with its processed products, in order to study the processing mechanism.
The effects of raw Phellodendri Chinensis Cortex and its processed products on 17 kinds of indicators in rats were compared, such as the biological characteristics (weight and rectal temperature), material metabolism (lactic acid, acetone acid and triglyceride), energy metabolism (Na+ - K+ -ATPase, Ca2+ -Mg2+ -ATPase, LDH, SDH and liver glyco- gen), thyroid function axis (T3, T4, TSH and TRH), cyclic nucleotide ( cAMP, cGMP and cAMP/cGMP value).
Phellodendri Chinensis Cortex and its salt processing product changed the indicators including weight, rectal temperature, material metabolism, energy metabolism, thyroid function shaft and cyclic nucleotide in rats. The effect of salt processing product was better than that of the raw one, but wine processing product had little effects.
The "cold" influence of Philodendri Chinensis Cortex is enhanced after pro- cessing with salt,but induced after processing with wine.
比较黄柏及其炮制品的药效学指标，以探讨炮制机理。
比较黄柏生品及其炮制品对大鼠生物学特性（体重、直肠温度）、物质代谢（乳酸、丙酮酸、甘油三酯）、能量代谢（Na⁺-K⁺-ATP酶、Ca²⁺-Mg²⁺-ATP酶、乳酸脱氢酶、琥珀酸脱氢酶、肝糖原）、甲状腺功能轴（T3、T4、促甲状腺激素、促甲状腺激素释放激素）、环核苷酸（环磷腺苷、环磷鸟苷、环磷腺苷/环磷鸟苷值）等17项指标的影响。
黄柏及其盐制品对大鼠的体重、直肠温度、物质代谢、能量代谢、甲状腺功能轴及环核苷酸等指标均有影响，盐制品的作用优于生品，而酒制品作用不明显。
黄柏经盐制后“寒”性增强，酒制后则产生温热之性。
