摘要
通过抗菌谱、最低抑菌浓度、耐药性实验等手段,对柿子抑制化脓性感染菌的机制进行了初步研究。结果证明,柿提取液对化脓性感染致病菌的抗菌能力较强。各级提取物的抗菌活性普遍高于粗提液,其中柿浆乙酸乙酯提液、柿浆正丁醇提液对各菌种的抑菌能力明显强于其它样品;各级提取物随着浓度的升高,细菌生长所受到的抑制也越明显;经过9天的耐药培养,柿浆石油醚提取液产生了较弱的耐药性。经过10天的无药传代后,其耐药性明显消退,但不能回到诱导前的抗菌水平。
In this paper, the mechanism based on which persimmons cure of bacteria caused pyogenic infection is discussed using the disc diffusion method, minimal inhibitory concentration （MIC）, drug resistance. The results show that the extracts of persimmons have strong antibacteria effect on bacteria that may cause pyogenesis infection and extracts of different levels all have stronger antibacteria activity than the primary extract. Among those extracts, the acetic ether extraction and n-butanol extraction of persimmons are obviously more effective in suppressing different kinds of bacteria than other samples. With increasing concentration, extracts of different levels all have an increased bacteriastastic effect. After a 9-day drug- sustaining culturing, the petroleum extraction of persimmon solution obtained weak drug resistance. After a 10-day non-drug passage culturing, the drug resistance gradually lost, but the antibacteria activity cannot recover as the level before inducing.
出处
《辽宁中医药大学学报》
CAS
2008年第9期7-10,共4页
Journal of Liaoning University of Traditional Chinese Medicine
基金
国家自然科学基金资助项目(60178034)
关键词
柿子提取物
化脓性感染
金黄色葡萄球菌
耐药性
Persimmon extractions
Pyogenic infection
Staphylococcus aureus
Drug resistance
