鳖甲五灵脂等12味中药炮制前后细菌含量的变化  

The Quantity of Bacteria in 12 Ckinese Medicines Before and After Processing

作　　者：产美英[1] 庞国兴[1] 乐红霞 

机构地区：[1]安徽中医学院

出　　处：《中药新药与临床药理》1996年第1期38-39,共2页Traditional Chinese Drug Research and Clinical Pharmacology

摘　　要：比较了鳖甲、五灵脂等１２味中药炮制前后所带污染菌的数量与种类，包括杂菌（兼性厌氧菌、厌氧菌），大肠杆菌及霉菌等。结果表明，中药经净选炮制后，不仅能使药物达到所需成品性状，治疗上的要求，且具有明显的降菌作用。The quantity and variety of contaminated bacteria were compared before and after pro-cessing in 12 Chinese medicines, e. g., Carapax Trionycis, Faeces Trogopterori,etc. The contaminated mi-croorganisms included facultative anaerobe,anaerobe,Bacillus coli and fungi. It was shown that the Chi-nese medicine after processed not only had a better quality and accorded with therapeutic requirementbut also decreased the number of bacteria significantly.

关 键 词：鳖甲 五灵脂 中药炮制学 细菌含量 

分 类 号：R283.1[医药卫生—中药学]