丹参生品及不同炮制品的体外抗菌活性研究  

Antimicrobial activity of Salvia miltiorrhiza and different processed products

作　　者：李昌勤[1] 赵琳[1] 杨宇婷[1] 康文艺[1] 

机构地区：[1]河南大学中药研究所,河南开封475004

出　　处：《中成药》2011年第11期1948-1951,共4页Chinese Traditional Patent Medicine

摘　　要：目的研究丹参不同炮制品(清炒、炒炭、米炒、酒炙和醋制丹参)的体外抗菌活性。方法采用纸片扩散法研究丹参不同炮制品对金黄色葡萄球菌(SA)、耐甲氧西林的金黄色葡萄球菌(MRSA)和β-内酰胺酶阳性金黄色葡萄球菌(ESBLs)的抑制活性。结果丹参生品及不同炮制品对SA和MRSA的抑制作用略强于ESBLs,对SA的抗菌效果最强;其中炒丹参的甲醇总提取物质量浓度在50 mg/mL对SA、MRSA、ESBLs的抑菌圈直径最大且相同;对相应样品的MIC值进行比较,显示各样品体外抗菌活性大小依次为:丹参生品及炮制品的甲醇提取物>石油醚和乙酸乙酯提取物>正丁醇提取物。结论本实验证明炒丹参和酒丹参的抗菌活性明显增强,而丹参炭的抗菌活性明显减弱,但仍具有一定的抗菌活性。AIM To study antimicrobial activity of Salvia miltiorrhiza and their decoction pieces,including simple stir-frying,carbonizing with stir-frying,stir-flying with rice,wine,and vinegar processed products.METHODS Disc Diffusion Methods were used to study antimicrobial activity against Staphylococcus aureus（SA）,Methicillin-resistant Staphylococcus aureus（MRSA） and ESBLs of S.miltiorrhiza and decoction pieces.RESULTS The results showed that antimicrobial activity of tanshin decoction pieces against SA and MRSA was better than that against ESBLs,especially quite effective for SA.Methanolic extract of simply stir-frying at the concentration of 50 mg/mL had the maximum inhibiting diameter among the decoction pieces.In the order of in vitro bacteriostatic activity,extraction solvents were methanol,petroleum ether and acetoacetic ester and n-butyl alcohol from large to small.CONCLUSION The study shows that simple stir-frying and stir-flying with wine of S.miltiorrhiza significantly raises the resistance to antibacterial activity,but carbonizing with stir-frying of S.miltiorrhiza diminishes to some extent.

关 键 词：丹参 丹参酮 炮制 抗菌活性 SA MRSA ESBLS 

分 类 号：R283[医药卫生—中药学]