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本文就大黄的二种主要有效成分——大黄酸和大黄素的稳定性、抗菌性貭和拮抗物对其抗菌作用的影响等方面提出初步研究結果:(1)大黄酸和大黄素結晶較为稳定,其溶液对热也較为稳定,但对光很敏感(尤其是大黄酸在碱性溶液中);并且在放置过程中也易被破坏(尤其是大黄素在中性溶液中)。大黄酸和大黄素遭受破坏以后抗菌活性也随之消失。(2)大黄酸和大黄素对金黄色葡萄球菌的最低抑菌浓度分別为15及10微克/毫升,不同培养基对抑菌效价无多大影响。药物浓度高至200微克/毫升仍只呈抑菌而无杀菌作用。(3)金黄色葡萄球菌經过12代的培育对大黄酸不形成抗药性,而对大黄素仍能生长的最高浓度为3O微克/毫升。(4)大黄酸和大黄素抑菌作用的拮抗物为核黄素、烟酸、黄嘌呤、谷胱甘肽、鳥甙和叶酸。
In this paper, the preliminary results of the study on the stability, antibacterial properties and antibacterial effects of rhein and emodin, the two main active components of rhubarb, are presented. (1) Rhein and emodin crystals are more crystalline. Stable, the solution is also stable to heat, but sensitive to light (especially rhein in alkaline solutions); and it is also susceptible to damage during placement (especially emodin in neutral solutions). The antibacterial activity of rhein and emodin has also disappeared after its destruction. (2) The minimum inhibitory concentrations of rhein and emodin against Staphylococcus aureus were 15 and 10 μg/ml, respectively, and different media had little effect on the antibacterial titer. Drug concentrations as high as 200 μg/ml are still only bacteriostatic and have no bactericidal effect. (3) Staphylococcus aureus did not develop resistance to rhein after 12 generations of incubation, and the highest concentration of emodin was still 3O micrograms/ml. (4) Antagonists of bacteriostatic action of rhein and emodin were riboflavin, niacin, xanthine, glutathione, coccus and folic acid.