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目的:考察用合煎、分煎2种方法制备的香薷散中香荆芥酚和麝香草酚含量的变化并比较其体外抗菌作用。方法:(1)有效成分含量测定用HPLC法,采用Phenomenex Luna C18色谱柱(4.6 mm×250 mm,5μm),以甲醇-5%乙酸水(60∶40)为流动相,流速1.0 mL·min-1,检测波长274nm,柱温30℃;(2)采用微量稀释法体外测试香薷散不同煎液对常见菌种的最低抑菌浓度。结果:(1)合煎液中香荆芥酚和麝香草酚的平均含量高于分煎液;(2)合煎液对金黄色葡萄球菌、乙型溶血性链球菌和绿脓杆菌的抑菌作用大于分煎液。结论:与分煎液比较,合煎液中香荆芥酚和麝香草酚的含量较高,抑菌作用较强。
OBJECTIVE: To investigate the changes of the contents of phenolics and thymol in the essential oil of Radix Angelicae Sinensis by combining two methods of combined decoction and decoction, and to compare the antibacterial effects in vitro. Methods: (1) Determination of active ingredients by HPLC method using Phenomenex Luna C18 column (4.6 mm × 250 mm, 5μm) with methanol-5% acetic acid in water (60:40) as mobile phase at a flow rate of 1.0 mL · min -1, the detection wavelength of 274nm, the column temperature of 30 ℃; (2) the micro-dilution method in vitro test different concentrations of common decoction of different concentrations of common antibacterial bacteria concentration. Results: (1) The average content of carvacrol and thymol in co-decoction was higher than that of decoction decoction; (2) The decoction of decoction on Staphylococcus aureus, hemolytic streptococcus bpp and Pseudomonas aeruginosa Bacteria more than decoction. Conclusion: Compared with decoction decoction, the contents of podophyllin and thymol in co-decoction are higher, and the antibacterial effect is stronger.