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目的:研究在相同环境、同样温度、同等含水量的条件下,不同的微波灭菌时间对于地榆灭菌效果的影响,从而证明微波灭菌在医院制剂灭菌中运用的可行性,为今后的广泛应用提供理论依据和实际操作规范。方法:通过微波灭菌试验,灭菌后的地榆饮片在无菌条件下进行打粉处理后,应用薄膜过滤方法进行微生物限度检查。结果:随着时间的增加,地榆所含细菌、霉菌、酵母菌、大肠菌群、大肠埃希菌逐渐减少,并且微波灭菌相较传统灭菌方法效果更为明显。结论:地榆的微波灭菌时间、灭菌温度以及中药材的含水量可直接影响地榆微波灭菌的效果。
OBJECTIVE: To study the effect of different sterilization time on the sterilization of Ulmus ulmoides under the same environment, the same temperature and the same water content, so as to prove the feasibility of using microwave sterilization in the sterilization of hospital preparations. The widely used to provide a theoretical basis and practical norms. Methods: Microwave sterilization test was carried out to test the microbial limit by the membrane filtration method after the powder was dried under aseptic conditions. Results: The bacteria, mold, yeast, coliform bacteria and Escherichia coli in Burnet were decreased gradually with the increase of time, and microwave sterilization was more effective than the traditional sterilization method. Conclusion: The microwave sterilization time, sterilization temperature and the water content of Chinese herbal medicines can directly affect the microwave sterilization effect of Ulmus pumila.