鸡蛋制品对烫伤后常见感染病原菌的抑制作用研究  

Antibacterial effect of egg products on common pathogenic bacteria after scalds

作　　者：于清波[1] 罗廷燕 刘雨婷[1] 靳美[1] 杨冬华[1] 禹燕[1] 

机构地区：[1]宁夏师范学院医学院,宁夏固原756000

出　　处：《湖南中医杂志》2014年第12期142-143,共2页Hunan Journal of Traditional Chinese Medicine

基　　金：宁夏师范学院第一届大学生科技创新自然科学类重点项目(编号:1)

摘　　要：目的:开发鸡蛋制品的医药价值。方法:采用打孔扩散法,用鸡蛋油、鸡蛋清等鸡蛋制品和冰硼等中药,对烫伤后常见感染的病原菌进行药敏试验研究。结果:鸡蛋清对烫伤后感染的常见病原菌有明显的抑制作用,鸡蛋油、冰硼无明显抑菌作用。结论:提倡人们在烫伤后及早使用鸡蛋清治疗。Objective To investigate the medical value of egg products. Methods Drug sensitivity test was carried out on commonly seen pathogenic bacteria after scalds, using egg products like egg oil and egg white and traditional Chinese medicine like Bingpeng. The method used was punching and diffusing. Results Egg white had a significant antibacterial effect on common pathogenic bacteria after scalds. Conclusion People are recommended to use egg white early after scalds.

关 键 词：鸡蛋清 鸡蛋油 金黄色葡萄球菌 绿脓杆菌 枯草芽孢杆菌 白假丝酵母菌 药敏试验 

分 类 号：R285.5[医药卫生—中药学]