中文摘要：

目的 观察苦养麦黄酮对缺血再灌注大鼠心肌的保护作片用,并初步探讨其可能机制.方法 SD大鼠随机分成假手术组、模型组、苦荞麦黄酮处理组,建立心肌缺血再灌注损伤模型,观察并记录缺血和再灌注状态下大鼠的血流动力学指标[左室收缩压（LVSP）、左室舒张末期压力（LVDEP）、左室内压上升最大速率（±dp/dtmax）、左室内压下降最大速率（-dp/dtmax）]的变化;测定血清中血清乳酸脱氢酶（LDH）、肌酸激酶（CK）、超氧化物歧化酶（SOD）、丙二醛（MDA）、谷胱甘肽过氧化物酶（GSH-PX）、一氧化氮（NO）的含量;采用TTC法计算心肌梗死程度.结果 与模型组相比,黄酮组的LVSP及±dp/dtmax的绝对值均显著升高,LVEDP值显著下降：黄酮组能有效降低心肌缺血再灌注大鼠血清中LDH、CK和MDA的含量,显著增加SOD、GSH-PX和NO的含量,减轻心肌梗死程度.结论 苦荞麦黄酮对大鼠缺血再灌注心肌具有一定的保护作用,其机制可能与苦荞麦黄酮可以提高氧自由基清除能力,抑制氧自由基产生,降低脂质过氧化损伤,增强NO水平有关.

英文摘要：

Objective： To observe the protective effect of buckwheat flavonoids on myocardial ischemia reperfu- sion injury in rats. Methods： 30 SD rats were divided into the sham operation group （SHAM group）,the model group （MIRI group） and the buckwheat flavonoids treatment group （BWF group） randomly. We used the methods of ligatured the coronary artery 45rain and reperfusion 60 rain to establish the model of myocardial ischemia reperfusion injury to observe and record the bemodynamic parameters （LVSP,LVDEP and ＋ dp/dtmax） changes under the condition of ischemia and reperfusion. Serum lactate dehydrogenase （LDH）, creatine kinase （CK）,su- peroxide dismutase （SOD）, malondialdehyde （ MDA ）, glutathione peroxide （GSH-PX） and nitric oxide （NO） con- tent were measured, and the degree of myocardial infraction was calculated with TYC method to observe the pro- tective effect of buckwheat flavonoids on myocardial ischemia reperfusion injury in rats. Results： Compared with the MIRI group, the LVSP and the absolute value of ＋dp/dtmax were increased significantly;the LVEDP value was decreased significantly in BWF group. The BWF group reduced the content of LDH, CK, MDA,increased the con- tent of SOD,GSH-PX and NO significantly,and reduced the extent of myocardial infarction. Conclusion： The buckwheat flavonoids have a protective effect on myocardial ischemia reperfusion injury in rats. The mechanism may be related to buckwheat favnoids＇ improving the oxygen free radical scavenging ability,the inhibition of oxy- gen free radical, reducing lipid peroxidation, and enhance the level of NO.