1) Paeoniae and Glycyrrhizae and Aconiti Decoction(PGAD)
芍药甘草附子汤
1.
Objective:To investigate the mechanism of the therapy of Paeoniae and Glycyrrhizae and Aconiti Decoction(PGAD)on the rheumatoid arthritis.
目的:探讨芍药甘草附子汤对类风湿性关节炎的作用机理。
2) shaoyao-gancao decoction
芍药甘草汤
1.
Controlled study of shaoyao-gancao decoction and bromicripton in hyperprolactinemia;
芍药甘草汤治疗高催乳素血症对照研究
2.
OBJECTIVE To study compatibility rationality of Shaoyao-gancao decoction.
目的研究经典方芍药甘草汤的配伍合理性。
3.
OBJECTIVE To study the adscription of plasma effective constituents of rat after oral administration of Shaoyao-gancao decoction ( SGD ) by HPLC-DAD-MS/MS, and confirm the effective constitutes in plasma.
目的采用HPLC-DAD-MS/MS分析芍药甘草汤大鼠给药后血浆样品,确认芍药甘草汤入血移行成分。
3) Paeoniae-Glycyrrhizae Decoction
芍药甘草汤
1.
Professor Chen Yiren s Experience in Prescribing Paeoniae-Glycyrrhizae Decoction;
陈亦人教授运用芍药甘草汤的经验
2.
Objective: To study the optimum extracting procedure for Paeoniae-Glycyrrhizae decoction.
目的:优选芍药甘草汤中芍药苷的最佳提取工艺。
4) Shaoyaogancao decoction
芍药甘草汤
1.
The Effect of Shaoyaogancao Decoction on Neurotransmitter in Brain of Spasmo-rats
芍药甘草汤对大鼠偏瘫痉挛模型神经递质的影响
2.
Objective To investigate the influence to the quantity of Peoniflorin in different doses matching Shaoyaogancao decoction.
目的探讨不同剂量配比对芍药甘草汤中芍药苷煎出量的影响。
5) Shaoyao Gancao Decoction
芍药甘草汤
1.
Study on Anti-inflammatory and Analgesic Action of Total Glucosides from Shaoyao Gancao Decoction and Its Compound Mechanism;
芍药甘草汤总苷抗炎镇痛作用的配伍研究
2.
Inhibition and compatibility of Shaoyao Gancao Decoction on phospholipase A_2 by fluorescent liposome;
荧光脂质体法研究芍药甘草汤对磷脂酶A_2的抑制效应及其配伍作用
3.
Objective:To investigate the analgesic mechanism of Shaoyao Gancao Decoction.
目的 :探讨芍药甘草汤的镇痛作用机制。
6) Paeonia and Glycyrrhizae and Aconite Decoction(PGAD)
芍甘附子汤
1.
Objective:To observe the effect of the Paeonia and Glycyrrhizae and Aconite Decoction(PGAD) on the immunoregulation in rat AA model and on the ultrastructure of synoviocyte and to explore the mechanism of its therapy to RA.
目的 观察芍甘附子汤对佐剂性关节炎(AA)大鼠免疫调节作用及关节滑膜超微结构形态的影响 ,初步探讨其治疗RA的机理。
补充资料：甘草西瓜子
原料配方西瓜子500克花生油10克精盐25克甘草3克生石灰50克制作方法1.将生石灰倒入大碗中，注入500毫升清水，拌匀，兑成石灰水，再倒入西瓜子浸泡4～5小时，然后捞出，用清水漂洗干净，去掉壳上粘膜。2.将精盐和甘草放入锅中，倒入150毫升清水，置于旺火上煮沸10～15分钟，滤去甘草，兑成甘草盐汁。3.取铁锅加4克花生油置于旺火上烧至八成熟，倒入洗净的西瓜子不断翻炒，待西瓜子中水分快干时，再加3克花生油，改用文火翻炒至西瓜子肉熟后，第三次加入3克花生油，稍加翻炒即可离火。4.将炒好的西瓜子趁热倒入甘草盐汁中，盖盖浸焖1～2小时即成。产品特点黑壳晶莹，甘草香味浓郁，具有镇咳止喘的功效，是理想的疗效风味小食品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条