黄连不同的炮制方法和制剂工艺体外抑菌作用的比较研究

Comparison of Antibacterial Activity of Different Processing Methods and Preparation Technology of (Coptis Chinensis Huanglian) in Vitro

目的:通过体外抑菌试验,探讨不同炮制方法(生黄连与酒制黄连)和不同制剂工艺(传统水煎液与超微粉水浸液)对黄连抑菌作用的影响,为黄连的临床应用提供指导。方法:以金黄色葡萄球菌、大肠杆菌为受试菌株,采用固体培养基连续稀释法,观察不同炮制方法、不同制剂工艺的黄连对实验菌株的抑制作用。结果:生黄连超微粉水浸液对金黄色葡萄球菌的最低抑菌浓度(MIC)值为0.6 g/L、对大肠杆菌的MIC值为2.5 g/L,传统水煎液对金黄色葡萄球菌的MIC值为1.25 g/L、对大肠杆菌的MIC值为5g/L;酒制黄连超微粉水浸液对金黄色葡萄球菌的MIC值为1.25 g/L、对大肠杆菌的MIC值为10 g/L,传统水煎液对金黄色葡萄球菌的MIC值为1.25 g/L,对大肠杆菌的MIC值为10 g/L。结论:1)生黄连的体外抑菌作用强于酒制黄连;2)黄连超微粉水浸液的抑菌作用优于黄连水煎液。

Objective： To explore the antibacterial activity of different processing methods of Coptis chinensis（ raw Coptis chinensis and wine Coptis chinensis） and preparation technology（ traditional decoction and aqueous extracts of ultra micro- powder） by bacteriostatic test in vitro. Methods： Solid culture medium dilution method were adopted to observe the antibacterial activity of different processing methods of Coptis chinensis and preparation technology on staphylococcus aureus and E. Coli. Results： The minimum inhibitory concentration（ MIC） of aqueous extracts of Ultra Micro- powder of raw Coptis chinensis to the staphylococcus aureus was 0. 6 g / L and the E. Coli was 2. 5 g / L; the water decoction to the staphylococcus aureus was 1. 25 g / L and the E. Coli was 5g / L. For the wine- processed Coptis chinensis,the MIC of aqueous extracts of ultra micro- powder to the staphylococcus aureus was 1. 25 g / L and the E. Coli was 10 g / L; the MIC of the water decoction to the Staphylococcus aureus was 1. 25 g / L and the E. Coli was 10 g / L. Conclusion：（ 1） Antibacterial activity in vitro of raw Coptidis rhizoma is better than wine- processed Coptidis Rhizoma.（ 2） Antibacterial activity of aqueous extracts of ultra micro- powder is superior to the water decoction.