摘要
[目的]研究南五味子的乙醇提取物和水提取物的抑菌活性。[方法]分离南五味子提取物中的乙醇相物质和水相物质,用牛津杯法测定其对常见的致病菌和酵母菌的抑菌活性,用平板涂布法测定最低抑菌浓度(MIC)和最低杀菌浓度(MBC)。[结果]南五味子的醇相和水相物质对革兰氏阳性菌(G+)和革兰氏阴性菌(G-)均有明显的抑菌活性,对G+的抑菌活性均强于对G-的抑菌活性;醇相的抑菌活性优于水相的抑菌活性;对酵母菌的抑菌活性均不明显;醇相和水相的抑菌活性顺序均依次为:金黄色葡萄球菌>枯草芽孢杆菌>大肠杆菌>沙门氏菌>酵母菌。[结论]南五味子的乙醇提取物和水提取物均有一定的抑菌活性,值得进一步开发利用。
[Objective] To study antibacterial activity of alcohol-soluble and water soluble extracts of Kadsura longipedunculata.[Method] The ethanol phase and water phase were isolated from the extracts of Kadsura longepedunculata.Oxford cup method was used for determination on antibacterial activity of common pathogenic bacteria and yeast.Plate coating method was adopted for determination of minimal inhibitory concentration（MIC） and minimum bactericidal concentration（MBC）.[Results] The results showed that Kadsura longepedunculata alcohol phase and water phase have obvious antimicrobial activity on the G＋ and G-,and G＋ antibacterial activity is stronger than the antibacterial activity of G-,antibacterial activity of alcohol is stronger than the water.Alcohol and water phase bacteriostatic activity order all are as follows： Staphylococcus aureus Rosenbach Bacillus subtilis（Ehrenberg） CohnEscherichia coliSalmonella paratyphi B Castellani et Chalmers Saccharomycse cerevisiae.[Conclusion] alcohol-soluble and water soluble extracts of Kadsura longipedunculata all have antibacterial activities,which could be further developed and used.
出处
《安徽农业科学》
CAS
2013年第5期1922-1924,共3页
Journal of Anhui Agricultural Sciences
基金
广东省科技计划项目(2010B020312015)
作者简介
王少杰（1987-），男，河北邯郸人，硕士研究生，研究方向：南五味子果酒，E-mail：569942105@qq．com.
通讯作者，副教授，从事功能食品开发和加工技术研究，E-mail：yangmgz001@163．com
