摘要
采用煎煮法,对三叉苦等5味中草药组配的9个复方制剂进行活性成分提取,并通过测定抑菌率、抑菌圈大小、最小抑菌浓度和最小杀菌浓度等指标,研究其对大肠杆菌的体外抑菌效果.结果显示:各复方制剂的抑菌效果有明显差异,同一复方制剂的抑菌效果随浓度增加而增强,抑菌效果与复方制剂中所含的中草药种类多少并非呈正相关,而是由中草药种类及各种中草药之间的用量配比决定的.筛选出的对大肠杆菌抑制效果较好的复方制剂为三叉苦20g,白英20g,刺五加20g,半枝莲20g和三叉苦15g,白英20g,刺五加10g,龙葵20g,半枝莲10g.
The decoction method was used for extracting the active ingredients of nine compound preparations equipped with five kinds of Chinese herbs such as evodia lepta, solanum lyratum, acanthopanax root, nightshade and seulellaria barba- ra. The inhibition effect of nine compound preparations on E. coli was researched by determining baeteriostatic rate, inhibi- tion zone size, the minimum inhibitory concentration and the minimum bactericidal concentration. The results indicated that nine compound preparations had different baeteriostatic and sterilization effect on E. coli, E. coli had different sensitivity un- der different concentrations of the same kind of compound preparation, bacteriostatic effect enhanced with the increase of concentration. There was not positive correlation between bacteriostatic effect and the number of types of Chinese herb con- tained in compound preparation, the bacteriostatie effect decided by types of Chinese herb and ratio of various herbs. The fifth and ninth compound preparations which had better inhibitory effect on E. coli had been selected by experiment.
出处
《周口师范学院学报》
CAS
2014年第2期119-122,共4页
Journal of Zhoukou Normal University
基金
周口师范学院2013年实验室开放项目(No.K201339)
关键词
中草药
复方制剂
活性成分
抑菌性能
大肠杆菌
Chinese herb
compound preparation
active ingredients
antibacterial activity
Escherichia coli
