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目的研究黄芩的有效化学成分,寻找其中所具备的抑菌作用。方法使用水煮法及乙醇回流法提取黄芩当中的有效成分,并通过硅胶等取得其结晶物,对结晶物进行抑菌对比分析。结果黄芩水煮法提取液的最低抑菌浓度范围在125～500 mg/ml,乙醇回流法提取液的最低抑菌浓度范围在62.5～250 mg/ml。水煮法提取黄芩结晶物对肠炎沙门氏菌的最低抑菌浓度为1.25～5.00 mg/ml,乙醇回流法提取的黄芩结晶物对肠炎沙门氏菌的最低抑菌浓度为0.625～1.25 mg/ml。结论通过提取,从黄芩当中可以获得抑菌作用的物质,且乙醇回流法比水煮法所提取的效果更好。
Objective To study the effective chemical components of Scutellaria baicalensis Georgi and to find out the antibacterial activity of Scutellaria baicalensis Georgi. Methods The active ingredients in Scutellaria baicalensis Georgi were extracted by boiling method and ethanol refluxing method, and their crystallites were obtained by silica gel. The antibacterial properties of the crystals were compared. Results Scutellaria baicalensis extract extract of the minimum inhibitory concentration in the range of 125 ~ 500 mg / ml, ethanol extract of the minimum inhibitory concentration range of 62.5 ~ 250 mg / ml. The minimum inhibitory concentration of Scutellaria baicalensis Georgi crystals extracted by boiling method was from 1.25 to 5.00 mg / ml against Salmonella enteritidis, and the minimum inhibitory concentration of Scutellaria baicalensis Georgi against ethanol extract was 0.625-1.25 mg / ml. Conclusion The antibacterial substance can be obtained from Scutellaria baicalensis Georgi by extraction, and the effect of ethanol refluxing is better than that of boiling water method.