Objective:

2

To discuss the effect of herbal compatibility on the components of volatile oils in Menthae Haplocalycix Herba and Schizonepetae Herba

and the comparison of the anti-bacterial effects

in vitro

in order to provide the experimental basis for investigating the effective material basis of their herb-pair.

Method:

2

Steam distillation was used to extract volatile oils of Menthae Haplocalycix Herba

Schizonepetae Herba

and their combination. GC-MS was employed to analyze their volatile oils

and the anti-bacterial effects

in vitro

were compared.

Result:

2

Totally 50 compounds were identified from the volatile oils of Menthae Haplocalycix Herba; 41 compounds were identified from the volatile oils of Schizonepetae Herba; and 60 compounds were identified from the volatile oils of their herbal pairs. A total of 27 common compounds were found in the samples of three volatile oils. Totally 5 new compounds were detected in the volatile oils of their herbal pairs

and 9 compounds were not detected.

In vitro

volatile oils of both their herbal pairs and individual herbs had bacteriostatic effects on dung

Enterococcus

(ATCC2922)

Staphylococcus aureus

(ATCC2923)

Escherichia coli

(ATCC35218)

and

E

.

coli

(ATCC25922). Among them

volatile oils of their herbal pairs had stronger bacteriostatic effects on dung enterococcus (ATCC2922) and staphylococcus aureus (ATCC2923) than volatile oils of individual herbs. Moreover

the order of the inhibitory effects of volatile oils on

E

.

coli

(ATCC35218 and ATCC25922) were "herbal pairs=peppermint

>

herba schizonepetae" .

Conclusion:

2

There were some changes between the volatile oils of individual herbs and the volatile oils of their herbal pairs. These phenomena may be caused by the occurrence of certain chemical reactions and physical changes in compatibility of decocting process. The antibacterial effects of volatile oils of their herbal pairs were better than those of individual herbs

in vitro

.