论文部分内容阅读
目的:探讨药食两用的洁口爽漱口液的制备方法及抑菌作用。方法:主要采用传统煎煮,将组方单味药按不同剂量、制药浓度,研制成不同型号洁口爽漱口液,用管碟法观察其作用,用灭滴灵漱口液作对照。结果:洁口爽制剂澄明,淡褐黄色,PH:6.7~6.8,其中3号洁口爽漱口液口感最好,除对枯草杆菌、大肠杆菌无抑制作用外,对其余细菌均有不同程度的抑制作用。结论:洁口爽漱口液与临床使用的灭滴灵漱口液比较抑制作用相当,但口感明显优于后者,而且属药食两用。本研究将为进一步研制洁口爽漱口液提供实验依据。
Objective: To investigate the preparation method and bacteriostasis of Jiekoushuang mouthwash for medicine and food. Methods: The traditional decocting method was adopted. The single herbs of different prescriptions were formulated into different types of mouthwash at different doses and concentrations. The effect of the mouthwash was observed by the tube plate method. The control group was treated with metronidazole mouthwash. Results: Jiekoushuang preparations were clear, light brownish yellow, PH: 6.7 ~ 6.8, among them, No.3 Jiekoushuang mouthwash had the best mouthfeel, except for Bacillus subtilis and Escherichia coli, the remaining bacteria had different degrees Inhibition. Conclusions: Jiekoushuang mouthwash and clinical use of metronidazole mouthwash relatively inhibitory effect, but the taste was significantly better than the latter, and is a dual-use medicine. This study will provide experimental basis for the further development of Jiekou mouthwash.