เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 792

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4
š—°§š›·Í˜oµœ‹»¨·œš¦¸¥r°Šµ¦„´—×¥ª·›¸ agar well diffusion (Schillinger and Luke, 1989) „n°œœÎµÅžšÎ µ
¦³Á®·—®oŠÁž}œŸŠÂ®oŠ Á¡ºÉ°‡´—Á¨º °„¦¼žÂ °Š¤»œÅ¡¦š¸É‹³œÎµ¤µÄoĜ ´Êœ˜°œ˜n°Åž
„µ¦Á˜¦¸¥¤µ¦¨³¨µ¥ŸŠ„´—
1. ŸŠ„´— 35% Á°šµœ°¨
´ÉŠŸŠ„´— 35% Á°šµœ°¨ ž¦·¤µ– 1.13 „¦´¤ ¨³¨µ¥Äœ 100% DMSO ž¦· ¤µ˜¦ 30 ¤·¨¨·¨·˜¦ ‹³Å—o‡ªµ¤
Á o¤ oœÁ¦·É¤˜oœÁšnµ„´ 37.66 ¤·¨¨·„¦´¤˜n°¤·¨¨·¨·˜¦ Á¦¸¥„Áž}œµ¦¨³¨µ¥ŸŠ„´— 35% Á°šµœ°¨
2. ŸŠ„´—œÊ娳ŸŠ„´—Á‡¸É¥ª
Á˜¦¸¥¤ÁnœÁ—¸¥ª„´„µ¦Á˜¦¸ ¥¤µ¦¨³¨µ¥ŸŠ„´— 35% Á°šµœ°¨ ˜nÁž¨¸É ¥œÁž}œÄo œÊ儨´Éœž¦µ«‹µ„ÁºÊ°¤µ
¨³¨µ¥ŸŠ„´ —œÊε Á¦¸¥„Áž}œµ¦¨³¨µ¥ŸŠ„´—œÊ娳 µ¦¨³¨µ¥ŸŠ„´—Á‡¸É¥ª ˜µ¤¨Îµ—´
ž{‹‹´¥š¸É nŠŸ¨˜n°§š›·Í °Šµ¦¨³¨µ¥ŸŠ„´—
1. °»–®£¼¤·
Â¥„nŠµ¦¨³¨µ¥ŸŠ„´—š»„ž¦³Á£š (35% Á°šµœ°¨ œÊε „µ¦Á‡¸É¥ª—oª¥œÊε) Än Ĝ®¨°—š—¨°Š
3 ®¨°— ž¦·¤µ˜¦®¨°—¨³ 3 ¤·¨¨·¨·˜¦ ‹µ„œ´ÊœœÎµÂ˜n¨³®¨°—ÅžªµŠÅªoš¸É 1) °»–®£¼¤·®o°ŠÁž}œÁª¨µ 3 ´ÉªÃ¤Š
2) °»–®£¼¤· 100 °Š«µÁŽ¨ÁŽ¸¥ Áž}œÁª¨µ 30 œµš¸ ¨³ 3) °»–®£¼¤· 121 °Š«µÁŽ¨ÁŽ¸¥ Áž}œÁª¨µ 15 œµš¸ ‹µ„œ´Êœ
œÎ µÅž˜´ÊŠš·ÊŠÅªoÄ®o°»–®£¼¤·¨—¨ŠÁšnµ„´°»–®£¼¤·®o °ŠÂ¨oª„¦°Š—oª¥»—„¦°Šš¸É ¤¸Á¥ºÉ °„¦°Š œµ—¦¼Ÿnµœ 45 ŤÇ¦Á¤˜¦ š¸É
šœšµœ˜n° DMSO (Millipore) nŠÁ„È Än®¨°—š—¨°Š 2 ®¨°— ž¦·¤µ˜¦®¨°—¨³ 1.5 ¤·¨¨·¨·˜¦ ¨oªœÎ µÅžÁ„ȝ
¦´„¬µÅªoš¸É °»–®£¼¤· -20 °Š«µÁŽ¨ÁŽ¸¥ Á¡ºÉ°¦°„µ¦š—°
2. pH
Â¥„nŠµ¦¨³¨µ¥ŸŠ„´—š»„ž¦³Á£š¤µª´—‡nµ pH ¨o ªÂnŠÄnĜ®¨°—š—¨°Š 3 ®¨°— ž¦·¤µ˜¦®¨°—
¨³ 3 ¤·¨¨·¨·˜¦ ¨oªž¦´ pH Ä®oŗo Ášnµ„´ 2 ¨³ 8 ץčo µ¦¨³¨µ¥ 2 N HCl ®¦º ° 2 N NaOH nªœ°¸„ 1 ®¨°—
š¸É Á®¨º°Á„ȝŪoÁž}œ®¨°—‡ª‡»¤ ‹µ„œ´Êœ˜´ÊŠš·ÊŠÅªoš¸É°»–®£¼¤· 37 °Š«µÁŽ¨ÁŽ¸¥ Áž}œÁª¨µ 5 ´ÉªÃ¤Š ¨oªž¦´ pH Ä®o
Ášnµ„´‡nµ˜´ÊŠ˜oœ „¦°Šµ¦¨³¨µ¥ŸŠ„´——o ª¥»—„¦°Šš¸É¤¸Á¥ºÉ°„¦°Š œµ—¦¼Ÿnµœ 0.45 ŤÇ¦Á¤˜¦ š¸Éšœšµœ˜n° DMSO
Â¥„nŠÁ„È Än®¨°—š—¨°Š 2 ®¨°— ž¦·¤µ˜¦®¨°—¨³ 1.5 ¤·¨¨·¨·˜¦ œÎµÅžÁ„ȝ¦´„¬µÅªoš¸É °»–®£¼¤· -20 °Š«µ-
ÁŽ¨ÁŽ¸¥ Á¡ºÉ°¦°„µ¦š—°
„µ¦š—°§š›·Í˜oµœ‹»¨·œš¦¸¥r°Šµ¦¨³¨µ¥ŸŠ„´—
1. „µ¦Á˜¦¸¥¤µ¦Â ªœ¨°¥ÁºÊ°—´œ¸ (¡³¥°¤, 2538)
Á¡µ³Á¨¸Ê¥ŠÁºÊ°—´œ¸ S. aureus TISTR 517, E. coli TISTR 887, B. subtilis ATCC 6633 Ĝ°µ®µ¦Á¨¸Ê¥ŠÁºÊ °
 Ȋ Nutrient agar (NA: Merck) 宦´ ÁºÊ°¦µ C. albicans TISTR 5779 Á¡µ³Á¨¸Ê¥ŠÄœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Â È Š
Sabouraud Dextrose (SDA: Merck) n¤Á¨¸Ê¥ŠÁºÊ°š¸É°»–®£¼¤· 37 °Š«µÁŽ¨ÁŽ¸¥ Áž}œÁª¨µ 24 ´ÉŠÃ¤Š Á ¸É¥ÁºÊ°
3-5 Ç蜸 ¨ŠÄœœÊεÁ„¨º° 0.85% ž¦´Ä®oŗo ‡ªµ¤ »nœÁšnµ„´ McFarland No. 0.5 ¨oªšÎ µ„µ¦Á‹º°‹µŠÄ®o¤¸‹ÎµœªœÁŽ¨¨r
Á®¨º °°¥¼nž¦³¤µ– 1.5×105 ÁŽ¨¨r˜n°¤· ¨¨·¨·˜¦ Á¦¸¥„Áž}œµ¦Â ªœ¨°¥ÁºÊ°
2. „µ¦®µ‡n µ MIC —oª¥ª·›¸ broth microdilution (°£·¦µ¤ ¨³ ¤–”¨, 2545)
Á˜¦¸ ¥¤°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Á®¨ª Mueller Hinton (MHB) ¨³°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Á®¨ª SD (SDB) ˜µ¤‡ÎµÂœ³œÎµ
°Š¦·¬´š (MERCK, Germany) ¨³šÎµž¦µ«‹µ„ÁºÊ°—oª¥®¤o°œ¹ÉŠ‡ªµ¤—´œÅ°œÊÎ µš¸É £µª³ 121 °Š«µÁŽ¨ÁŽ¸¥
‡ªµ¤—´œ 15 ž°œ—r/˜µ¦µŠœ·Êª Áž}œÁª¨µ 15 œµš¸