鲜与干马齿苋药材品质及抗菌作用对比研究

目的比较鲜、干马齿苋化学成分、总黄酮质量浓度和抗菌作用的差异。方法采用薄层色谱法比较鲜、干马齿苋的化学成分，采用紫外分光光度法测定鲜、干马齿苋的总黄酮质量浓度，通过体外抗菌实验对比鲜、干马齿苋的抗菌作用。结果在TLC色谱中鲜、干马齿苋斑点不同；鲜、干马齿苋中平均总黄酮质量浓度分别为0.075、0.041 mg·mL-1。鲜马齿苋的抗菌作用明显优于干马齿苋。结论本文的研究结果初步阐明鲜、干马齿苋在化学成分以及质量浓度、抗菌作用方面均有明显不同，为中医临床上合理使用鲜、干马齿苋提供了实验依据。

Content difference of quality and the effect of antibacterial in fresh and dried portulacac herba

To compare chemical composition, total flavonoid concentration and antibacterial effects in fresh and dried portulacac herba. TLC was used to compare chemical composition in fresh and dried portulacac herba, and the total flavonoids concentration of the two kinds of portulacac herba was tested using UV spectrophotometry, and the antibacterial effect of the two kinds of Portulacac Herba was compared through Antibacterial experiments. TLC chromatograph shows that there are different kinds spots in the two kinds of portulacac herba. Spectrophotometric analysis indicates that the total flavonoid concentration of fresh and dried portulacac herba is 0.075mg·mL-1 and 0.041mg·mL-1, respectively. Antibacterial effect of fresh portulacac herba is better than that of dried portulacac herba. Conclusion: The results of this study illustrate preliminarily that properties of fresh and dried portulacac herba, such as chemical composition, mass concentration and antibacterial effects, are significantly different. The results of this study provide the experimental basis for the clinical use of fresh and dried portulacac herba.