不同炮制方法对黄连主成分含量及抗菌活性的影响

目的：研究黄连不同炮制品水煎剂中主成分含量的变化,探讨不同炮制方法对黄连抗菌活性的影响。方法：以小檗碱为黄连的代表成分,运用HPLC法测定4种不同黄连炮制品水煎剂中代表成分的含量。将黄连不同炮制品水煎液置于培养基中与细菌同时温育,观察药物对细菌生长繁殖的影响,以此判断药物抑菌作用的强弱。结果：黄连不同炮制品中小檗碱的含量明显不同,以药物最低抑菌浓度（MIC）显示黄连不同炮制品均有抑菌作用,但作用强弱不同。结论：不同炮制法不仅改变黄连药材的组分和含量,还可能通过影响其抗菌活性,使其药性及功能主治发生变化。

Influences of different processing methods on the content and the bacteriostasis effect in major constituent of Coptis chinensis

Objective: To investigate the content of major constituents in processed Coptis chinensis extracted by water,and to study the impact of different processing methods on the bacteriostasis effect.Methods: Berberine was chosen as representative constituent,of which the content in three differently processed Coptis chinensis extracted by water were determined by HPLC.Different processed products of Coptis chinensis in culture medium were put and cultivated with bacteria in the same time,and the influences of drugs on bacteria growth to judge the strength of bacteriostasis were observed.Results: The content of Berberine in differently processed Coptis chinensis were significantly different.It showed the bacteriostasis of different products all had the bacteriostatic action with MIC but in different strength.Conclusion: The content of major constituents and the bacteriostasis effect is changed by different means,different processing methods may transform the properties and functions of Coptis chinensis.