中药五倍子对变形链球菌及远缘链球菌抑制作用的体外研究

目的：研究五倍子及其主要成分鞣酸在体外对变链菌及远缘链球菌的抑制作用，并摸索适宜剂型和浓度。方法：本实验采用纸片扩散法研究五种浓度五倍子煎剂，五倍子浸剂，鞣酸标准品抑制变链菌及远缘链球菌生长的作用。结果：65.2mL/L以上浓度五倍子煎剂，浸剂，鞣酸对变链菌及远缘链球菌生长均有抑制作用，其中五倍子浸剂抑菌作用最强。抑菌作用随着各剂型浓度的增国而增强。结论：五倍子可以抑制变链菌及远缘链球菌生长，其中浸剂效果最优，鞣酸组效果较差，可初步推测五倍子中含有其他协同鞣酸抑菌的成分。

Study of inhibitory effect of Chinese nutgall on the Streptococcus mutans and Streptococcus sobrinus in vitro

AIM:To investigate the inhibitory effect of Chinese nutgall on streptococcus mutans and streptococcus sobrinus in vitro and to explore the proper concentration and dose pattern. METHODS: Decoction, infusion of Chinese nutgall and standard sample of tannin were confected into 5 different concentrations to observe Chinese nutgall's effect on streptococcus mutans and streptococcus sobrinus by Barer-Kirby (B-K) drug susceptibility test method. RESULTS: Decoction, infusion of Chinese nutgall and standard sample of tannin could inhibit the growth of streptococcus mutans and streptococcus sobrinus when the concentration above 62.5 mL/L,among which Chinese nutgall decoction had the optimal effect. The inhibitory effect enhanced according to the increase of the drug's concentration in all groups. CONCLUSION: Chinese nutgall can inhibit the growth of streptococcus mutans and streptococcus sobrinus in vitro . Decoction of Chinese nutgall is the most effective one and is better than tannin. It implies that there may be some other ingredients in Chinese nutgall, which have coordinated effects.