摘要
目的 探究肉桂油和艾叶油的单一抗菌活性及两者联合使用的抗菌活性,优化肉桂油-艾叶油复配亚微乳处方及工艺,并对其进行初步质量评价。方法 采用微量稀释法测定肉桂油和艾叶油对金黄色葡萄球菌、枯草芽孢杆菌和大肠埃希菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC);采用棋盘稀释法测定了两种挥发油复配联用的分级抑菌浓度(FIC);采用滤纸片法测定油不同混合比例下抑菌圈直径,以离心稳定常数、粒径和多分散系数(PDI)为评价指标,最终确定亚微乳的最优处方。结果 肉桂油对金黄色葡萄球菌的MIC为0.5 μL·mL^(-1),枯草芽孢杆菌及大肠埃希菌的MIC均为1 μL·mL^(-1),艾叶油对三种供试菌的MIC均为16 μL·mL^(-1)。肉桂油和艾叶油对金黄色葡萄球菌起相加作用,对大肠埃希菌和枯草芽孢杆菌起协同作用。复配亚微乳最优处方为肉桂油-艾叶油-大豆磷脂-泊洛沙姆188(P188)-水 2.5∶3∶0.2∶0.8∶93.5,制得的亚微乳为乳白色液体,平均粒径为(130.7±1.2)nm、PDI为0.145±0.02。结论 肉桂油-艾叶油复配亚微乳对金黄色葡萄球、枯草芽孢杆菌和大肠埃希菌均有抑制作用,且效果强于挥发油。
Objective To determine the single and combined antibacterial activity of Cinnamon oil,Artemisia argyi oil and Cinnamon-Artemisia argyi oil,optimize the submicroemulsion formula and process of Cinnamon oil-Artemisia argyi oil,and evaluate its quality.Methods The minimum inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)of Cinnamon oil and Artemisia argyi oil against S.aureus,B.subtilis,and E.coli were determined by microdilution method.The practional inhibitory concentration(FIC)of the two volatile oils in combination was determined by checkerboard dilution method.The diameter of the circle of inhibition under different mixing ratios of the oils was determined by filter paper slice method,and the centrifugal stability constants,particle sizes and polydispersity index(PDI)were used as the evaluation indexes for the optimal formula of the submicroemulsion.Results The MIC of Cinnamon oil was 0.5μL·mL^(-1) for S.aureus,1μL·mL^(-1) for B.subtilis and E.coli,and 16μL·mL^(-1) for Artemisia argyi oil for the three test organisms.Cinnamon oil and Artemisia argyi oils interacted with S.aureus and had synergistic effect on E.coli and B.subtilis.The optimal formula of compound submicroemulsion was Cinnamon oil-Artemisia argyi oil-soybean phospholipid-Poroxam 188(P188)-water at 2.5∶3∶0.2∶0.8∶93.5.The resulting submicroemulsion was a milky white liquid with an average particle size of(130.7±1.2)nm and the PDI of 0.145±0.02.Conclusion The Cinnamon oil-Artemisia argyi oil complex submicroemulsion can inhibit S.aureus,B.subtilis and E.coli,whose effect is stronger than that of volatile oil.
作者
徐丽芝
孟扬
王欣茹
杨瑞
李丹
刘爽
尹登科
王淑君
XU Li-zhi;MENG Yang;WANG Xin-ru;YANG Rui;LI Dan;LIU Shuang;YIN Deng-ke;WANG Shu-jun(Anhui University of Traditional Chinese Medicine,Hefei 230012;Jiangxi University of Chinese Medicine,Nanchang 330000;Shenyang Pharmaceutical University,Shenyang 110016;Jiangsu Aidi Nano Biomedical Co.,Ltd.,Nantong Jiangsu 226100;Yangtze Delta Drug Advanced Research Institute,Nantong Jiangsu 226133;The Second Affiliated Hospital of Liaoning University of Traditional Chinese Medicine,Shenyang 110034;Center for Food and Drug Inspection of NMPA,Shenyang 100044)
出处
《中南药学》
CAS
2024年第5期1125-1130,共6页
Central South Pharmacy
基金
国家自然科学基金项目(No.81973494)。
关键词
肉桂油
艾叶油
亚微乳
响应面
协同抗菌
Cinnamon oil
Artemisia argyi oil
submicroemulsion
response surface
synergistic antibacterial effect
作者简介
徐丽芝,女,硕士研究生,主要从事中药创新制剂研究,email:lzxubjt@163.com;通信作者:杨瑞,女,研究员,主要从事药剂学、药代动力学研究,email:yang_rui1983@163.com;通信作者:李丹,女,高级工程师,主要从事药剂学、创新辅料的研究,email:newtiger001@163.com;通信作者:王淑君,女,教授,博士研究生导师,主要从事药剂学、创新制剂研究,email:1252116911@qq.com。
