Effects of Processing on Phellodendri Chinensis Cortex Based on Material and Energy Metabolism

To compare the pharmacodynamic indicators of Phellodendri Chinensis Cortex with its processed products, in order to study the processing mechanism.The effects of raw Phellodendri Chinensis Cortex and its processed products on 17 kinds of indicators in rats were compared, such as the biological characteristics (weight and rectal temperature), material metabolism (lactic acid, acetone acid and triglyceride), energy metabolism (Na+ - K+ -ATPase, Ca2+ -Mg2+ -ATPase, LDH, SDH and liver glyco- gen), thyroid function axis (T3, T4, TSH and TRH), cyclic nucleotide ( cAMP, cGMP and cAMP/cGMP value).Phellodendri Chinensis Cortex and its salt processing product changed the indicators including weight, rectal temperature, material metabolism, energy metabolism, thyroid function shaft and cyclic nucleotide in rats. The effect of salt processing product was better than that of the raw one, but wine processing product had little effects.The "cold" influence of Philodendri Chinensis Cortex is enhanced after pro- cessing with salt,but induced after processing with wine.