加味厚朴温中汤抗腹泻与体外抗菌效应研究  

Antidiarrheal and in vitro Antibacterial Effects of Jiawei Houpu Wenzhong Decoction

作　　者：贺卫和[1] 陈晓阳[1] 邹志[2] 李云耀[1] 伍参荣[1] 李晟[1] 

机构地区：[1]湖南中医药大学药学院药理教研室,长沙410007 [2]湖南中医药大学2005级硕士班,长沙410007

出　　处：《医药导报》2010年第2期152-154,共3页Herald of Medicine

基　　金：湖南省自然科学基金资助项目(基金编号:06JJ4032)

摘　　要：目的观察加味厚朴温中汤抗腹泻与体外抗菌效应。方法抗腹泻实验采用常规腹泻模型,体外抗菌采用连续倍比稀释法测定最低抑菌浓度(MIC),采用管碟法测定最低杀菌浓度(MBC)。结果加味厚朴温中汤可减少大黄性腹泻小鼠稀粪便数、粪便总数及稀粪便率;加味厚朴温中汤对大肠埃希菌、金黄色葡萄球菌、变形杆菌、福氏痢疾杆菌、伤寒杆菌MIC分别为62.25,15.56,62.25,31.13,31.13mg.mL-1,MBC分别为62.25,31.13,62.25,62.25,31.13mg.mL-1。结论加味厚朴温中汤有抗腹泻和体外抗菌作用。Objective To study the antidiarrheal and in vitro antibacterial effects ofjiawei houpu wenzhong decoction. Methods The conventional mouse model of diarrhea was used to carry- out the antidiarrheal experiment; the minimal inhibitory concentration（MlC） and minimal bactericidal concentration （MBC） were determined for decoction by two fold tube dilution test and cup-plate method, respectively. Results Jiau;ei houpu wenzhong decoction reduced the number and rate of watery feres induced by rhubarb（ P 〈 0.05, P 〈 0.01 ）, The MIC of kiawei houpu u＇enzhong decoction against escherichia coli, staphyloccoens aureus rosenbach, bacillus proteus, shigella dysenteriae, salmonellatyphi were 62.25,15.56,62.25,31.13,31. 13 mg·mL^-1, respectively; and MBC of which against escherichia coli, staphyloccocus aureus rosenbach, bacillus proteus, shigella dysenteriae,sahnonellatyphi were 62.25,31. 13,62.25,62.25,31.13 mg·mL^-1 respectively. Conclusion Jiawei houpu wenzhong decoction has antidiarrheal and in vitro antibacterial effects.

关 键 词：加味厚朴温中汤 抗腹泻 最低抑菌浓度 最低杀菌浓度 

分 类 号：R286[医药卫生—中药学] R965[医药卫生—中医学]