传统炮制与现代加工方法对罗仙子抑菌及抗炎作用影响的比较  

Comparison of the Effects of Traditional and Modern Processing Methods on Antibacterial and Anti-inflammatory Effects of Musca domestica

作　　者：褚夫江[1] 金小宝[1] 许银叶 吴玉萍[1] 刘文彬[1] 朱家勇[1] 

机构地区：[1]广东药学院基础学院/广东省生物活性药物研究重点实验室,广东广州510006

出　　处：《中药材》2013年第6期893-895,共3页Journal of Chinese Medicinal Materials

基　　金：国家自然科学基金(81274061);广东省战略新兴产业核心技术攻关项目(2012A080800016);广东省广州市番禺区科技计划项目(2010-专-12-3)

摘　　要：目的:比较传统炮制与现代加工方法对罗仙子抑菌及抗炎活性的影响。方法:以金黄色葡萄球菌、大肠埃希菌及LPS诱导的巨噬细胞RAW264.7为实验对象,比较传统炮制及现代加工制品的抑菌及抗炎作用。结果:现代加工制品的抑菌抗炎作用优于传统炮制品。结论:现代加工工艺能够有效的保护罗仙子中抑菌及抗炎物质的活性。Objective：To investigate the different effects of traditional and modem processing methods onantibacterial and anti- inflammatory effects of Musca domestica. Methods： Antibacterial and anti-inflammatory effects of traditional and modem processing products were carried out on Staphylococcus aureus ,Escherichia coli and macrophage RAW264. 7 which activated by LPS. Results：The antibacterial and anti-inflammatory effects were more pronounced in modern processing product treatment group than those of traditional processing product treatment group. Conclusion： Modem processing technology can protect the substances in Musca domestica which have antibacterial and anti-inflammatory effects.

关 键 词：炮制 罗仙子 抑菌 抗炎 

分 类 号：R283.1[医药卫生—中药学] R285.5[医药卫生—中医学]