【摘要】 目的:探讨丁香水提物的抑菌及组织保存作用。方法:用水提法提取丁香主要成分液体,以10%甲醛及蒸馏水作对照,测定3组液体对金黄色葡萄球菌及大肠杆菌的抑菌圈大小,和对兔皮组织保存效果,并采用二倍稀释法测定丁香水提抑菌液的最小抑菌浓度。结果:丁香水提液无刺激性气味,对金黄色葡萄球菌及大肠杆菌均有抑菌作用,最小抑菌浓度分别为125 mg/mL和62.5 mg/mL。作为保存液在12周内未有细菌检出。结论:丁香水提物具有一定的抑菌作用,在一定时间内有较好的组织保存作用。更多还原

【Abstract】 Objective:To study the effects of water extracts from clove on the antimicrobial activities and the tissue preservation.Methods:The extraction products of clove were obtained by water extraction, then the bacteriostatic ring size and tissue preservation effect were compared with 10% formalin group and distilled water group.The minimum inhibitory concentration was determined by double dilution method.Results:Water extracts from clove has no obvious irritating odor which has an inhibitory effect on both E.coli and Staphylococcus aureus.The minimum inhibitory concentrations were 125 mg/mL and 62.5 mg/mL,respectively.No bacteria in the water extracts from clove as preservative solution were detected in 12 weeks.Conclusions:The water extracts from clove has the certain bacteriostatic effect, which exerts a better preservation influence on the tissue specimen in a certain time.更多还原