Antibacterial Effect in vitro of Sanhuang Shaoshangling after Preparation Technology Change
- VernacularTitle:改变制备工艺后三黄烧伤灵体外抑菌作用考察
- Author:
Sumei LI
;
Baiqing GAO
;
Yuping ZHAO
- Publication Type:Journal Article
- Keywords:
Sanhuang Shaoshangling;
Preparation process;
Antibacterial effect;
Minimum inhibitory concentration
- From:
China Pharmacist
2016;19(9):1686-1688
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the antibacterial activity in vitro of Sanhuang Shaoshangling on several common bacteria after changing the preparation process. Methods:Using the new technology of ethanol reflux extraction and water extraction, Sanhuang Sha-oshangling was prepared. A micro-broth dilution method was used to determine the minimum inhibitory concentration ( MIC) of San-huang Shaoshangling for escherichia coli, pseudomonas aeruginosa, staphylococcus aureus and type B paratyphoid salmonella after chan-ging the preparation process. The antibacterial effect of Sanhuang Shaoshangling prepared by the new and the old technology was com-pared, and the inhibition zone was detected by a paper strip method. Results:The antibacterial effect of Sanhuang Shaoshangling pre-pared by the new technology on escherichia coli, pseudomonas aeruginosa, staphylococcus aureus and type B paratyphoid salmonella was better than that of the products prepared by the old technology with the minimum inhibitory concentration ( MIC) of 16 μg·ml-1 , 16μg·ml-1 , 8 μg·ml-1 and 16 μg·ml-1 , respectively, while that of the product prepared by the old technology was 32 μg·ml-1 , 64 μg·ml-1 , 16 μg·ml-1 and 64 μg·ml-1 , respectively. Conclusion: The antibacterial effect of Sanhuang Shaoshangling after changing the preparation process is more significant, which shows certain clinical significance.
