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为了探讨黄连的不同炮制方法对不同微生物的抑菌效果,采用各炮制品饮片加水煎煮,提取有效成分,运用试管连续稀释的方法对大肠杆菌、沙门氏菌、葡萄球菌、链球菌进行抑菌实验,研究结果表明:姜黄连对大肠杆菌的抑菌效果是黄连、酒黄连的2倍;酒黄连对沙门氏菌的抑菌作用是黄连、姜黄连、萸黄连的2倍;酒黄连和姜黄连对链球菌的抑菌作用分别是黄连和萸黄连的4倍和2倍。
In order to explore the antibacterial effect of different processing methods of Coptis chinensis on different microorganisms, the decoction of various processed products was decocted with water and decocted, the active ingredients were extracted, and the bacteriostasis experiments of Escherichia coli, Salmonella, Staphylococcus and Streptococcus were carried out by means of continuous dilution in vitro. The results showed that the antibacterial effect of turmeric on Escherichia coli was twice as that of coptis chinensis and coptis chinensis. The antibacterial activity of berberine on Salmonella was twice that of Coptis chinensis, The bacteriostatic effect of Coptis chinensis and Fructus Corni were 4-fold and 2-fold, respectively.