文章介绍了古今医家对过敏性紫癜的病因病机、辨证论治的认识,如八纲辨治、分期辨治及其它辨治过敏性紫癜的相关认识探讨,并总结了中医防治过敏性紫癜的相关认识,以期尽可能预防过敏性紫癜的发生,达到未病先防,既病防变之效.

敷和汤出自陈无择《三因极一病证方论》.本文从运气理论出发,多个方面探讨己亥年运用敷和汤治疗肾病综合征的疗效.己亥年厥阴风木司天,少阳相火在泉,气候变化剧烈,小儿更易受外邪侵扰,肾病综合征每因小儿感受外邪而复发.应用敷和汤加减可祛风清热,体现了中医学"异病同治"理念,印证了运气方的有效性.

细胞焦亡是一种溶解性、促炎性的特殊细胞死亡形式,其典型特征是炎症体的激活导致天冬氨酸特异性半胱氨酸蛋白酶(caspase)活化及消皮素D(GSDMD)蛋白的裂解并形成细胞膜孔,从而引起细胞肿胀、溶解,白细胞介素(IL-1β、IL-18)等炎性因子释放,引发局部炎症反应.焦亡及其引起的炎症反应参与了肾脏固有细胞损伤,可加速糖尿病肾病(DKD)的进展.而中药通过抑制焦亡炎症体的激活、促炎因子的释放,可改善DKD的病理变化,延缓DKD的病程进展.本文就细胞焦亡在DKD中的作用以及中药基于焦亡干预DKD的研究进展进行综述,以期为DKD的治疗提供新思路.

目的:考察荆芥穗炭及其有效部位对大鼠凝血系统的影响,筛选荆芥穗炭的止血活性部位并初步探讨其止血作用的机理。方法:以SD大鼠为研究对象,观察荆芥穗炭及其提取部位对大鼠凝血酶原时间(PT)、活化部分凝血活酶时间(APTT)、凝血酶时间(TT)、血浆纤维蛋白原(FIB)的影响。结果:荆芥穗炭品组、荆芥穗炭品鞣质组均可缩短实验动物凝血酶原时间(PT)(P<0.01、P<0.05)、活化部分凝血活酶时间(APTT)(P<0.05、P<0.05)、凝血酶时间(TT)(P<0.05、P<0.05),同时均能提高血浆中纤维蛋白原(FIB)的含量(P<0.05、P<0.05),荆芥穗炭品乙酸乙酯组能缩短实验动物活化部分凝血活酶时间(APTT)(P<0.05),荆芥穗生品则无明显影响(P>0.05)。结论:荆芥穗炭品及其鞣质部位通过影响实验动物的内、外源性凝血途径的共同发挥其止血作用,荆芥穗炭品乙酸乙酯提取物通过影响内源性凝血系统发挥止血作用。

OBJECTIVE:The spikes of Schizonepeta tenuifolia from different habits were predicted by UV-Vis spectrum.METHOD:The dimensions of spectrum data obtained from ten habits were reduced by principal component analysis, and the first six new variables with 99.82% of cumulative reliability were put into the backpropagation neural network for model building.RESULT:The recognition rate of backpropagation neural network coupled with principal component analysis (PCA-BPNN) was 100%, and its mean square error was 0.001 0.CONCLUSION:PCA-BPNN can be used for the classifying of spikes of S. tenuifolia from different producing area, and this method is simple and fast.

OBJECTIVE:To study the variation of 5-HMF content in charred Paeonia suffruticosa during its processing.METHODS: Charred P.suffruticosa obtained through different degrees of charring process were added with 70% ethanol 20 mL for ultrasounding of 2 times (30 min/time) . The content of 5-HMF was determined by HPLC. RESUTLS: Below 320 ℃, the content of 5-HMF increased with the increase of stir-frying time and stir-frying temperature, but which began to decrease with the increase of stir-frying time when the temperature rose to 320℃.CONCLUSION: Different processing degrees have great impact on the content of 5-HMF in charred Cortex Moutan, and this study provided a theoretical basis for further study on the hemostatic mechanism and quality control of charred Cortex Moutan.