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大承气汤微米制剂与传统汤剂体外抑菌作用的对比研究 被引量:2

Comparative study of ultra-fine preparation and traditional decoction of Dachengqi decoction on bacteriostasis in vitro
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摘要 目的对大承气汤微米制剂与传统汤剂体外抑菌作用进行对比研究。方法采用平皿打孔法,分别测量大承气汤微米制剂与传统汤剂、大黄微粉及大黄传统饮片4种溶液抑菌圈直径。结果4种溶液均有抑菌作用,当其浓度在0.5~2.0g/mL时,抑菌作用呈增强趋势。经统计学分析,大承气微米制剂、传统汤剂,大黄微粉、传统饮片4种溶液与阳性对照比较,差异具有统计学意义(P<0.05);大黄微粉与传统饮片比较,样品溶液浓度在2.5g/mL、3.0g/mL时,差异具有统计学意义(P<0.05)。结论大承气汤微米制剂的抑菌作用优于其传统汤剂,大黄微粉的抑菌作用优于大黄传统饮片。 Objective To compare the bacteriostasis between ultra-fine preparation and traditional decoction of Daehengqi decoction in vitro. Methods The bacteriostasis diameters in the plate perforate were measured in the solution of ultra-fine preparation with traditional decoction of Dachengqi decoction, micro-powder and drinking pieces of rhubarb. Result All the four samples could inhibit the bacteria growth in vitro, and when the concentration was gradually increased at 0.5-2.0 g/mL, the bacteriostasis was strengthened. The differences between the four samples and control material were significant (P〈0.05), and compared the micro-powder with drinking pieces of rhubarb, the solution concentration at 2.5 g/mL and 3.0 g/mL the difference was significant (P〈0.05). Conclusion The bacteriostasis of Dachengqi decoction ultra-fine preparation is better than that of traditional decoction, and that of micro-powder better than that of rhubarb decoction pieces in vitro.
出处 《湖南中医药大学学报》 CAS 2008年第6期26-28,共3页 Journal of Hunan University of Chinese Medicine
基金 湖南省自然科学基金资助项目(03JJY3044)
关键词 大承气汤 微米制剂 传统饮片 体外抑菌 大黄 厚朴 枳实 Dachengqi decoction ultra-fine preparation traditional decoction bacteriostasis in vitro rhubarb magnolia bark
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