CN106511954A - 一种治疗呕吐的药物及其制备方法 - Google Patents
一种治疗呕吐的药物及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种治疗呕吐的药物及其制备方法,它主要是由肉桂、高良姜、砂仁、红豆蔻、山楂、神曲等药物按一定重量配比制备而成,本发明药物具有健脾和胃,消食调中,散寒止呕的功能,用于治疗呕吐见效快,疗效好,无副作用。
Description
技术领域
本发明涉及一种治疗呕吐的药物及其制备方法,属中药领域。
技术背景
呕吐是胃内容物反入食管,经口吐出的一种反射动作。可分为三个阶段,即恶心、干呕和呕吐,但有些呕吐可无恶心或干呕的先兆。呕吐可将咽入胃内的有害物质吐出,是机体的一种防御反射,有一定的保护作用,但大多数并非由此引起,且频繁而剧烈地呕吐可引起脱水、电解质紊乱等并发症。目前,西药治疗呕吐效果不佳,且有较多副作用,因此,人们对有效治疗呕吐的中药存在很大的需求。
发明内容
本发明人依据中医理论的研究及临床反复的试验和验证,终于找到了快速有效治疗呕吐的药物,从而完成了本发明。
本发明的目的就是提供一种能够快速有效治疗呕吐的组合药物。
本发明的另一个目的就是提供了该组合药物的制备方法。
本发明药物是选择肉桂、高良姜、砂仁、红豆蔻、山楂、神曲、藿香、木香、苍术、紫苏子、延胡索、香附、枳壳、槟榔、甘草、生姜进行组合的,将这些药物组合使得各药物功效产生协同作用,从而能够快速有效治疗呕吐的复发。其中选用肉桂是因为其性味辛甘,热,入肾、脾、膀胱经,有补元阳,暖脾胃,除积冷,通血脉的功能,治命门火衰,肢冷脉微,亡阳虚脱,腹痛泄泻,寒疝奔豚,腰膝冷痛,经闭癥瘕,阴疽,流注,及虚阳浮越,上热下寒。选用高良姜是因为其性味辛温,入脾,胃经,有温胃,祛风,散寒,行气,止痛的功能,治脾胃中寒,脘腹冷痛,呕吐泄泻,噎膈反胃,食滞,瘴疟,冷癖。选用砂仁是因为其性味辛,温,入脾、胃经,有行气调中,和胃、醒脾的功能,治腹痛痞胀,胃呆食滞,噎隔呕吐,寒泻冷痢,妊娠胎动。选用红豆蔻是因为其性味辛,温,入手、足太阴经,有散寒,燥湿,消食的功能,治脘腹冷痛,哎吐泄泻,噎膈反胃,疟疾,痢疾。选用山楂是因为其性味酸甘,微温,入脾、胃、肝经,有消食积,散瘀血,驱绦虫的功能,治肉积,癥瘕,痰饮,痞满,吞酸,泻痢,肠风,腰痛,疝气,产后儿枕痛,恶露不尽,小儿乳食停滞。选用神曲是因为其性味甘辛,温,入碑、胃经,有健脾和胃,消食调中的功能,治饮食停滞,胸痞腹胀,呕吐泻痢,产后瘀血腹痛,小儿腹大坚积。选用藿香是因为其性味辛,微温,入肺、脾、胃经,有快气,和中,辟秽,祛湿的功能,治感冒暑湿,寒热,头痛,胸脘痞闷,呕吐泄泻,疟疾,痢疾,口臭。选用木香是因为其性味辛苦,温,入肺、肝、脾经,有行气止痛,温中和胃的功能,治中寒气滞,胸腹胀痛,呕吐,泄泻,下痢里急后重,寒疝。选用苍术是因为其性味辛苦,温,入脾、胃经,有健脾,燥湿,解郁,辟秽的功能,治湿盛困脾,倦怠嗜卧,脘痞腹胀,食欲不振,呕吐,泄泻,痢疾,疟疾,痰饮,水肿,时气感冒,风寒湿痹,足痿,夜盲。选用紫苏子是因为其性味辛,温,入肺、大肠经,有下气,消痰,润肺,宽肠的功能,治咳逆,痰喘,气滞,便秘。选用延胡索是因为其性味辛苦,温,入肝、胃经,有活血,散瘀,理气,止痛的功能,治心腹腰膝诸痛,月经不调,癥瘕,崩中,产后血晕,恶露不尽,跌打损伤。选用香附是因为其性味辛微苦干,平,入肝、三焦经,有理气解郁,止痛调经的功能,治肝胃不和,气郁不舒,胸腹胁肋胀痛,痰饮痞满,月经不调,崩漏带下。选用枳壳是因为其性味苦辛,凉,入肺、脾、大肠经,有破气,行痰,消积的功能,治胸膈痰滞,胸痞,胁胀,食积,噫气,呕逆,下痢后重,脱肛,子宫脱垂。选用槟榔是因为其性味苦辛,温,入脾、胃、大肠经,有杀虫,破积,下气,行水的功能,治虫积、食滞,脘腹胀痛,泻痢后重,疟疾,水肿,脚气,痰癖,癥结。选用甘草是因为其性味甘,平,入脾、胃、肺经,有和中缓急,润肺,解毒,调和诸药的功能;炙用,治脾胃食少,腹痛便溏,劳倦发热,肺痿咳嗽,心悸,惊癎;生用,治咽喉肿痛,消化性溃疡,痈疸疮疡,解药毒及食物中毒。选用生姜是因为其性味辛,温,入肺、胃、脾经,有发表,散寒,止呕,开痰的功能,治感冒风寒,呕吐,痰饮,喘咳,胀满,泄泻,解半夏、天南星及鱼蟹、鸟兽肉毒。
具体实施方式
本发明组合的药物用量也是发明人经过大量摸索总结得出的,各组分的用量在下述重量范围内都具有较好疗效
肉 桂 8-15克 高良姜 8-15克 砂仁 8-12克
红豆蔻 10-20克 山 楂 10-20克 神曲 15-25克
藿 香 8-15克 木 香 15-25克 苍术 15-25克
紫苏子 8-15克 延胡索 15-25克 香附 15-25克
枳 壳 15-25克 槟 榔 15-25克 甘草 10-20克
生 姜 8-12克。
优选用量为
肉 桂 10克 高良姜 10克 砂仁 10克
红豆蔻 15克 山 楂 15克 神曲 20克
藿 香 10克 木 香 20克 苍术 20克
紫苏子 10克 延胡索 20克 香附 20克
枳 壳 20克 槟 榔 20克 甘草 15克
生 姜 10克。
本发明药物的制备方法如下
一、备料
1、肉桂:拣净杂质,刮去粗皮,用时打碎,或刮去粗皮,用温开水浸润片刻,切片,晾干;
2、高良姜:拣净杂质,水洗,稍浸,捞出,润透,切片,晾干;
3、砂仁:拣去杂质及果壳,捣碎;
4、红豆蔻:拣去杂质,筛去灰屑,捣碎;
5、山楂:拣净杂质,筛去核;
6、神曲:取麸皮撒匀于热锅内,待起烟,将神曲倒入,炒至黄色,取出,筛去麸皮,放凉;
7、藿香:拣去杂质,除去残根及老茎,先将叶摘下另放,茎用水润透,切段,晒干,然后与叶和匀;
8、木香:将原生药放清水内洗净,捞出,闷润12-24小时使软,切片,晒干;
9、苍术:拣去杂质,用水泡至七、八成透,捞出,润透后切片,晒干;
10、紫苏子:簸去灰屑,洗净,晒干;
11、延胡索:拣去杂质,用水浸泡,洗净,晒晾,润至内外湿度均匀,切片或打碎;
12、香附:拣去杂质,碾成碎粒,簸去细毛及细末;
13、枳壳:除去瓤、核,冼净,稍浸,捞出,润软,以手能捏对折为度,切片,晾干;
14、槟榔:拣去杂质,以清水浸泡,按气温情况换水,至泡透为止,捞起,切片,晾干;
15、甘草:拣去杂质,洗净,用水浸泡至八成透时,捞出,润透切片,晒干;
16、煨姜:取净生姜,用纸六、七层包裹,水中浸透,置火灰中煨至纸色焦黄,去纸用。
二、制备
1、将所述重量的肉桂、高良姜、砂仁、红豆蔻、山楂、神曲、藿香、木香、苍术、紫苏子、延胡索、香附、枳壳、槟榔、甘草、生姜原料药加水煎煮二次,第一次加水6倍量,浸泡100分钟后,武火煎煮沸腾,再用文火煎煮35分钟过滤得第一次煎煮液,将第一次煎煮液倒入容器内;
2、将过滤的药渣加水4倍量,武火煮沸,再用文火煎煮20分钟过滤得第二次煎煮液;
3、将两次煎煮液混合搅拌均匀,分成3剂服用。
本发明药物具有健脾和胃,消食调中,散寒止呕的功能,用于治疗呕吐,疗程短、见效快、无毒副作用。
以下通过试验例来进一步阐述本发明所述药物的有益效果,这些试验例包括本发明药物的动物毒性试验报告和临床疗效观察资料。
[试验例1]本发明药物的动物毒性试验报告:
取家兔30只,雌雄兼用,体重2.0-2.4kg,分两组,每组15只,其中一组为超剂量试验组,另一组为正常量试验组。超常量组为20ml/kg,正常量为10ml/kg,给药方式为灌胃法给药,每天2次,连服7天,每天观察给药反应,结果表明二组家兔活动、饮食正常,药物无不良毒副作用。
[试验例2]本发明药物治疗呕吐的临床观察资料:
1、一般资料
收治门诊患者共50例。
2、诊断标准
呕吐是由于食管、胃或肠道呈逆蠕动,并伴有腹肌强力痉挛性收缩,迫使食管或胃内容物从口、鼻腔涌出。呕吐是胃内容物或一部分小肠内容物通过食管逆流出口腔的一种复杂的反射动作,呕吐可将有害物质从胃排出人体从而起保护作用,属于自动防卫行为,但持久而剧烈的呕吐可引起水电解质紊乱。呕吐是临床常见症状,恶心常为呕吐的前驱感觉,也可单独出现,表现上腹部特殊不适感,常伴有头晕、流涎、脉缓、血压降低等迷走神经兴奋症状。
3、治疗方法
选用上述药剂,给患者服用,每次服用1剂,每天早、中、晚各服1次,5天为一个疗程,连续服用3个疗程。
4、疗效评定标准
显效:症状消失,体质恢复正常,痊愈;
好转:症状明显好转,体质逐步恢复正常;
无效:达不到好转标准者。
5、治疗结果(见下表)
在上述的治疗中,用本发明药物治疗呕吐患者50例,结果显效47例,显效率为94%,好转2例,好转率为4%,无效1例,总有效率为98%。
Claims (3)
1.一种治疗呕吐的药物,其特征在于:它是由下列重量范围内的原料药制成:
肉 桂 8-15克 高良姜 8-15克 砂仁 8-12克
红豆蔻 10-20克 山 楂 10-20克 神曲 15-25克
藿 香 8-15克 木 香 15-25克 苍术 15-25克
紫苏子 8-15克 延胡索 15-25克 香附 15-25克
枳 壳 15-25克 槟 榔 15-25克 甘草 10-20克
生 姜 8-12克。
2.根据权利要求1所述的药物,其中各原料药的用量为:
肉 桂 10克 高良姜 10克 砂仁 10克
红豆蔻 15克 山 楂 15克 神曲 20克
藿 香 10克 木 香 20克 苍术 20克
紫苏子 10克 延胡索 20克 香附 20克
枳 壳 20克 槟 榔 20克 甘草 15克
生 姜 10克。
3.根据权利要求1或2所述药物的制备方法,它包括下列步骤:
(一)备料
(1)肉桂:拣净杂质,刮去粗皮,用时打碎,或刮去粗皮,用温开水浸润片刻,切片,晾干;
(2)高良姜:拣净杂质,水洗,稍浸,捞出,润透,切片,晾干;
(3)砂仁:拣去杂质及果壳,捣碎;
(4)红豆蔻:拣去杂质,筛去灰屑,捣碎;
(5)山楂:拣净杂质,筛去核;
(6)神曲:取麸皮撒匀于热锅内,待起烟,将神曲倒入,炒至黄色,取出,筛去麸皮,放凉;
(7)藿香:拣去杂质,除去残根及老茎,先将叶摘下另放,茎用水润透,切段,晒干,然后与叶和匀;
(8)木香:将原生药放清水内洗净,捞出,闷润12-24小时使软,切片,晒干;
(9)苍术:拣去杂质,用水泡至七、八成透,捞出,润透后切片,晒干;
(10)紫苏子:簸去灰屑,洗净,晒干;
(11)延胡索:拣去杂质,用水浸泡,洗净,晒晾,润至内外湿度均匀,切片或打碎;
(12)香附:拣去杂质,碾成碎粒,簸去细毛及细末;
(13)枳壳:除去瓤、核,冼净,稍浸,捞出,润软,以手能捏对折为度,切片,晾干;
(14)槟榔:拣去杂质,以清水浸泡,按气温情况换水,至泡透为止,捞起,切片,晾干;
(15)甘草:拣去杂质,洗净,用水浸泡至八成透时,捞出,润透切片,晒干;
(16)煨姜:取净生姜,用纸六、七层包裹,水中浸透,置火灰中煨至纸色焦黄,去纸用;
(二)制备
(1)将所述重量的肉桂、高良姜、砂仁、红豆蔻、山楂、神曲、藿香、木香、苍术、紫苏子、延胡索、香附、枳壳、槟榔、甘草、生姜原料药加水煎煮二次,第一次加水6倍量,浸泡100分钟后,武火煎煮沸腾,再用文火煎煮35分钟过滤得第一次煎煮液,将第一次煎煮液倒入容器内;
(2)将过滤的药渣加水4倍量,武火煮沸,再用文火煎煮20分钟过滤得第二次煎煮液;
(3)将两次煎煮液混合搅拌均匀即得。
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