中文摘要：

目的：研究大黄不同炮制品对发热大鼠的解热作用,并对其机制进行初步探讨。方法：合格大鼠随机分组后,除空白组外,每只大鼠背部皮下注射20%酵母菌悬液15 mL·kg^-1;造模1 h后,立即给大鼠灌胃相应的药物,灌胃体积0.02 mL.g-1,给药剂量按生药量计为1.75 g·kg^-1;在给药的第1,2,4,6 h测体温1次,求各时间点每只大鼠相对于其正常体温的体温变化值;于末次测完体温重复给药1次后取材,用放射免疫分析法检测大鼠下丘脑中环磷腺苷（cAMP）的含量。结果：空白组大鼠在实验过程中体温无明显变化;模型组大鼠皮下注射酵母菌后,各测试时间点温差均显著高于同时间点正常组（P〈0.01）;大黄各炮制品给药后,4 h内均显示出不同程度的解热作用,其中生大黄、酒大黄与熟大黄组分别在1,2,4 h时间点均显著低于相同时间点模型组（P〈0.05或P〈0.01）,大黄炭组在2 h时间点亦显著低于相同时间点模型组（P〈0.05或P〈0.01）;在相同时间点各炮制品之间比较,在1 h时间点,熟大黄和大黄炭组均显著高于生大黄和酒大黄（P〈0.05或P〈0.01）,在2 h和4 h时间点,熟大黄和大黄炭组均显著高于酒大黄（P〈0.05或P〈0.01）;酵母模型组下丘脑中cAMP的含量明显增高（P〈0.01）;大黄各炮制品除熟大黄外,其余各组含量均明显低于模型组（P〈0.05或P〈0.01）,各给药组之间未见显著性差异。结论：生大黄、酒大黄、熟大黄和大黄炭均有不同程度的解热作用,但解热作用强度前两者明显高于后两者,其机制可能与抑制下丘脑中cAMP含量的升高有关。

英文摘要：

Objective： To investigate and compare the antipyretic effect of different processed rhubarb products as well as the mechanism of their antipyretic effect.Method： SD rats were given subcutaneous injection of dry yeast and treated with the processed rhubarb products an hour later.And then anal temperatures of the rats were measured at the 1st,2nd,4th and 6th hour,respectively.Radioimmunoassay was adopted to detect the level of cyclic adenosine monophosphate（cAMP） in the hypothalamus of rats.Result： All the processed rhubarb products could lower the rised body temperature to a certain degree and the effect duration could last more than 4 hours.Regarding the effects of all the processed products,the wine-cooked and crude rhubarb showed stronger action than the other two processed products of rhubarb.The correlation analysis further showed that content of cAMP in hypothalamus was positively correlated with the change of body temperature of rats.Conclusion： All the processed rhubarb products have antipyretic effects and their antipyretic mechanisms may be associated with lowering the increased content of cAMP in hypothalamus.