| 麻黄果多糖的抗凝血机制研究 |
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| 引用本文： | 邱丽颖,王书华,吕莉,王德宝.麻黄果多糖的抗凝血机制研究[J].河北北方学院学报(医学版),1999(1). |
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| 作者姓名： | 邱丽颖 王书华 吕莉 王德宝 |
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| 作者单位： | 张家口医学院 075000
(邱丽颖，王书华，吕莉)，张家口医学院 075000(王德宝) |
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| 摘 要： | 从麻黄果中提取的多糖成分,使体外凝血时间、凝血活酶时间和白陶土部分凝血活酶时间均较正常对照组延长(P<0.01).说明麻黄果中多糖成分可以通过内外源凝血两条途径影响血液凝固过程。
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| 关 键 词： | 麻黄果 多糖 抗凝血 |
STUDIES ON THE MACHANISM OF ANTICOAGULANT OF EPHEDRA VULGANS FRUIT POLYSACCHARIDE |
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| Qiu Liying ..WangSuhua,LiLi,et al.STUDIES ON THE MACHANISM OF ANTICOAGULANT OF EPHEDRA VULGANS FRUIT POLYSACCHARIDE[J].Journal of Hebei North University:Medical Edition,1999(1). |
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| Authors: | Qiu Liying WangSuhua LiLi |
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| Institution: | Qiu Liying *******************..WangSuhua,LiLi,et al |
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| Abstract: | The polysaccharide was refined from ephedra vuigaris fruit prolong the coagulation time,hromboplastin time and kaolin partial thromboplastin time,There was significantly different between experiment group and control group)p<0.01).It indicated thai the macharusm of anticoagulant was by both imtrinsic and extrinsic pathway. |
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| Keywords: | ephedra vulgaris fruit polysaccharide anticoagulant |
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