大承气汤微米制剂与传统汤剂体外抑菌作用的对比研究  

Comparative study of ultra-fine preparation and traditional decoction of Dachengqi decoction on bacteriostasis in vitro

作　　者：李跃辉[1] 郭伟伟[1] 张水寒[1] 蔡光先[1] 

机构地区：[1]湖南省中医药研究院,湖南长沙410006

出　　处：《湖南中医药大学学报》2008年第6期26-28,共3页Journal of Hunan University of Chinese Medicine

基　　金：湖南省自然科学基金资助项目(03JJY3044)

摘　　要：目的对大承气汤微米制剂与传统汤剂体外抑菌作用进行对比研究。方法采用平皿打孔法,分别测量大承气汤微米制剂与传统汤剂、大黄微粉及大黄传统饮片4种溶液抑菌圈直径。结果4种溶液均有抑菌作用,当其浓度在0.5～2.0g/mL时,抑菌作用呈增强趋势。经统计学分析,大承气微米制剂、传统汤剂,大黄微粉、传统饮片4种溶液与阳性对照比较,差异具有统计学意义(P<0.05);大黄微粉与传统饮片比较,样品溶液浓度在2.5g/mL、3.0g/mL时,差异具有统计学意义(P<0.05)。结论大承气汤微米制剂的抑菌作用优于其传统汤剂,大黄微粉的抑菌作用优于大黄传统饮片。Objective To compare the bacteriostasis between ultra-fine preparation and traditional decoction of Daehengqi decoction in vitro. Methods The bacteriostasis diameters in the plate perforate were measured in the solution of ultra-fine preparation with traditional decoction of Dachengqi decoction, micro-powder and drinking pieces of rhubarb. Result All the four samples could inhibit the bacteria growth in vitro, and when the concentration was gradually increased at 0.5-2.0 g/mL, the bacteriostasis was strengthened. The differences between the four samples and control material were significant （P〈0.05）, and compared the micro-powder with drinking pieces of rhubarb, the solution concentration at 2.5 g/mL and 3.0 g/mL the difference was significant （P〈0.05）. Conclusion The bacteriostasis of Dachengqi decoction ultra-fine preparation is better than that of traditional decoction, and that of micro-powder better than that of rhubarb decoction pieces in vitro.

关 键 词：大承气汤 微米制剂 传统饮片 体外抑菌 大黄 厚朴 枳实 

分 类 号：R285.5[医药卫生—中药学]