摘要
在单因素实验的基础上,运用响应面法优化了甘肃丹参、黄芪、甘草、金银花4种甘肃地道中药材乙醇提取物配伍后对变形杆菌的抑制作用。结果表明中药材提取物的最优配伍浓度为:丹参0.14g/m L、黄芪0.11g/m L、甘草0.17g/m L、金银花0.07g/m L,在此条件下抑菌率实测值为57.24%,测得配伍组合的最低抑菌浓度为0.39g/m L。配伍中药材提取物对变形杆菌的抑菌圈直径达到18.5mm,与对照组的抑菌效果接近,表明对变形杆菌有较好的抑制作用。
Based on the single-factor experiments, the responses surface methodology（ RSM） were applied to study the bacteriostatic effect of four Chinese herbal medicine of salvia, astragalus, glycyrrhiza and honeysuckle extracted by ethanol on the proteus vulgaris. The results showed that the optimal con？centration of salvia, astragalus, glycyrriza, and honeysuckle was 0. 14 g/mL, 0. 11 g/mL, 0. 17g/mL and 0. 07g/mL, respectively. Under this condition, the bacteriostatic rate was 57. 24%. The minimum inhibitory of compatibility concentration was 0. 39g/mL. And the diameter of inhibition zone was 18？5mm, closed to the control group, which indicated the bacteriostatic effect on the Proteus vulgaris was distinctly.
出处
《肉类工业》
2015年第5期32-37,共6页
Meat Industry
关键词
中药材提取物
响应面
变形杆菌
抑菌作用
Chinese herbal medicine
responses surface
proteus vulgaris
bacteriostatic effect
