蜂王浆对三种革兰氏阴性菌的抑菌特性  

Antibacterial Avtivities of Royal Jelly to Three Gram-negative Bacteria

作　　者：李利君[1] 孙亮先[2] 彭莺 杨远帆[1] 倪辉[1] 

机构地区：[1]集美大学生物工程学院 [2]泉州师范学院模式生物研究中心,福建泉州362000 [3]武夷山新丰街道科特站,福建武夷山54300

出　　处：《泉州师范学院学报》2008年第2期96-99,共4页Journal of Quanzhou Normal University

基　　金：福建省自然科学基金项目(B0210026)

摘　　要：利用抑菌圈试验法研究蜂王浆对大肠杆菌、假单胞菌和沙门氏菌等3种革兰氏阴性菌的抑菌特性.实验结果表明:蜂王浆对3种供试菌株都具有抑制作用.其抑菌活性随蜂王浆浓度的增加而增加;蜂王浆对大肠杆菌和沙门氏菌的抑制作用主要由其低pH值引起,而对假单胞菌的抑制作用除了低pH的原因外,还有其他的抑菌因素.蜂王浆的抑菌活性随贮存温度和贮存时间的变化而变化,贮存温度越高、时间越长,抑菌活性越弱;但在-20℃贮存15 d,蜂王浆对3种试验菌的抑制作用不会发生明显的改变;而在25℃贮藏5 d后其抑菌活性显著降低.另外,蜂王浆的抗菌成分主要是醚溶物和水溶物,而醚水不溶物不具有抑菌活性.Three gram-negative bacteria （Escherichia coli, Pseudomonas sp. , Salmonella sp. ） were used to test the antibacterial characteristic of royal jelly. The results show that royal jelly would inhibit the growth of these 3 gram-negative bacteria. It was found the antibacterial activity of royal jelly increased with concentration of royal jelly. The antibacterial activity of royal jelly on Bacillus coli,Salmonella and Pseudomonas mainly attributed to its low pH value. The antibacterial activity was affected by the storage temperature and time. The antibacterial activity decreased with storage time and temperature. This activity decreases apparently when stored at 25 ℃ for 5 days. However,the antibacterial activity did not changed obviously when royal jelly was stored under -20℃ for 15 days. We found the water-soluble ether-soluble fractions of royal jelly contained most of the antibacterial components, and the insoluble fraction did not exhibit any antibacterial activity in this study.

关 键 词：蜂王浆 革兰氏阴性菌 抑菌作用 

分 类 号：S896.3[农业科学—特种经济动物饲养]