山楂提取物与抗生素复配的抑菌作用研究  

Study on Bacteriostasis of Hawthorn Extract Mixed with Antibiotics

作　　者：冯金晓[1] 李明珠[1] 桂梦楠 FENG Jinxiao;LI Mingzhu;GUI Mengnan(College of Food Engineering,Qingdao University of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《现代食品》2022年第18期154-156,共3页Modern Food

基　　金：青岛工学院科研计划项目“食源性植物提取物与抗生素复配的抑菌作用研究”(2021KYJH001)。

摘　　要：采用大肠杆菌、变形杆菌和克拉霉素、氯霉素作为供试菌株和试验材料,将抗生素溶液与山楂提取液按1∶3、1∶4、1∶5、1∶6和1∶7的比例复配,测定抑菌圈直径大小,以获得最佳复配比例。试验结果表明,克拉霉素复配液的复配比例在1∶5时抑菌效果最好,氯霉素复配液复配比例在1∶4时抑菌效果最好,并且氯霉素复配时有显著协同增效作用。Escherichia coli, Proteus vulgaris, clarithromycin and chloramphenicol were used as test strains and test materials. The antibiotic solution was compounded with hawthorn extract in the ratio of 1∶3, 1∶4, 1∶5, 1∶6 and 1∶7. The diameter of the inhibition zone was measured to obtain the best compounding ratio. The results showed that the antibacterial effect of clarithromycin was the best when the ratio of clarithromycin was 1∶5, and the antibacterial effect of chloramphenicol was the best when the ratio of chloramphenicol was 1∶4, and chloramphenicol had a significant synergistic effect.

关 键 词：山楂提取物 抗生素 复配 抑菌 

分 类 号：R285[医药卫生—中药学]