关键词: 飞龙掌血[Toddalia asiatica（Linn）Lam.], 根和茎, 炮制品, 小鼠急性毒性, 中药炮制减毒

Abstract: The purpose was to understand the acute toxicity of different processing methods of the stems and roots of Toddalia asiatica on mice. After adaptive feeding for 3 days, 130 KM mouses were randomly divided into 13 groups, including the solvent control group and 12 drug-treated groups（including 1 group of raw stem product, 5 groups of processed stem products, 1 group of raw root product and 5 groups of processed root products. Processed products of stems and roots covered 5 categories： Boiled products, washed products, steamed products, wine steamed products and wine roasted products）. Mice in the solvent group were given pure water at a dose of 40 mL/kg by gavage for 3 times with an interval of 4~5 h. Mice in the drug-treated group of stem and its processed products were given 40 mL/kg by gavage for 3 times with an interval of 4~5 h. Mice in the drug-treated group of root and its processed products were given by gavage at the rate of 30 mL/kg twice, with an interval of 4~5 h. The main clinical symptoms and weight changes of mice in each group were recorded for 14 days after administration, and the mortality rate was counted. The results showed that Toddalia asiatica and its processed products could have acute toxic effects on mice and the clinical symptoms of toxicity included decreased voluntary activity, inactivity, prone position and disappearance of righting reflex. Compared with the solvent control group, the processed products of stems and roots could significantly reduce the weight of mice within 14 d, and the mortality rate was significantly higher than that of the solvent group（P<0.05 or P<0.01）. Compared with the raw product group, the five processed products of stems and roots had no significant effect on the weight of mice within 14 d, and effectively reduced the mortality of mice, and the best effect of reducing toxicity was the boiling method. Boiling, washing, steaming with water, steaming with wine and roasting with wine reduced the toxic effects of raw stems and roots of Toddalia asiatica on mice, but had no significant effects on body fat of mice.

Key words: Toddalia asiatica（Linn） Lam., roots and stems, processed products, acute toxicity in mice, reducing toxicity by processing traditional Chinese medicine