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目的考察用合煎、分煎两种方法制备的三拗汤中盐酸麻黄碱含量的变化并比较其体外抗菌作用。方法含量测定用HPLC法,采用Agilent Zorbax SB-C18色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.1%磷酸(8:92)为流动相,流速1 m.lmin-1,检测波长207 nm。采用稀释法体外测试三拗汤不同煎液对常见菌种的最低抑菌浓度和最低杀菌浓度。结果合煎液中盐酸麻黄碱的平均含量高于分煎液。合煎液对绿脓杆菌和金黄色葡萄球菌的抑菌作用略大于分煎液。结论与分煎液比较,合煎液中麻黄碱的含量较高,抑菌作用较强。
Objective To investigate the changes of the content of ephedrine hydrochloride in Sanqi decoction prepared by Hejian and Dijian and compare their antibacterial activities in vitro. Method content was determined by HPLC using Agilent Zorbax SB-C18 column (250 mm×4.6 mm, 5 μm) with methanol-0.1% phosphoric acid (8:92) as mobile phase, flow rate 1 m.lmin-1, detection wavelength 207 nm. Dilutions were used to test in vitro the minimum inhibitory concentration and the minimum bactericidal concentration of three different decoctions of common bacillus of common bacteria. Results The average content of ephedrine hydrochloride in decoction was higher than that of decoction. The antibacterial effect of decoction on Pseudomonas aeruginosa and Staphylococcus aureus was slightly greater than that of decoction. Conclusion Compared with decoction, the content of ephedrine in the combined decoction is high and the antibacterial effect is strong.