不同方法制备的中草药原液对抑菌试验的影响

用煎煮法、加水研磨法、乙醇浸提法制取大蒜、苦参、白头翁、蒲公英原液，以金黄色葡萄球菌和鼠伤寒沙门氏菌为试验菌株做抑菌试验。结果：加水研磨法制备的四种中草药原液都没有抑菌作用；大蒜原液以乙醇浸提法制备最好，与煎煮法相比，对金黄色葡萄球菌抑菌作用差异极显著（Ｐ＜０．０５），对鼠伤寒沙门氏菌抑菌作用差异极显著（Ｐ＜０．０１）；苦参原液对金黄色葡萄球菌的抑制作用以乙醇浸提法制备最好，与煎煮法相比差异极显著（Ｐ＜０．０１），对鼠伤寒沙门氏菌的抑菌作用两者差异不显著（Ｐ＞０．０５）；乙醇浸提法、煎煮法制备的白头翁及蒲公英原液对两种细菌的抑菌作用均差异不显著（Ｐ＞０．０５）。

The Effect of the Liquors of chinese medical Herbs Made by Different M ethods on Bacteria-Inhibiting Test

Four kinds of liquors are made from ganlic,sopora flavescens Ait Chinese puisatilla(Puisatilla chinersis)and dandelion by decocting,triturating with water or ethanol extractingmethod so as to examine their results of inhibiting the staphylococcus and salmonella. The resutsshowed that four liquors from the method of gnind ing with water have no bacteriostasis. Ethanolextracting was the best method to the garlic liquor,this liquor had significant inhibit ing effects onstapny lococcus(P<0.05),and on salmonella(P<0.01)as compared with that made by the de-cocting.Ethanol extracting was aiso the best method to liquor of sophora flavescens Ait.Theliquor has significant inhibiting effect on staphylococcus(P<0.01)in comparison with that madeby the decocting.But no significant effect on salmonella(P>0.05).On the bacteriostatic effectsof the liquors made from Chinese pulsatiua and dandelion on above two bacteria,there were notany differences between the ethanol extracting and the decocting methods.