苦瓜提取物的抑菌活性研究  

Study on the Antimicrobial Activities of the Extracts from Momordica charantia L.

作　　者：张平平[1] 刘金福[2] 王昌禄[1] 叶艳婷[2] 谢金海[2] 

机构地区：[1]天津科技大学食品科学学院,天津300222 [2]天津农学院食品科学系,天津300384

出　　处：《天然产物研究与开发》2008年第4期721-724,共4页Natural Product Research and Development

基　　金：天津市科委科技攻关培育项目(043121711)

摘　　要：本文研究了苦瓜(MC)不同活性成分的抑菌活性。结果表明:苦瓜提取物对细菌的抑菌作用明显,但对霉菌、酵母菌的抑制效果不明显。苦瓜粗皂甙和苦瓜粗多糖的抑菌效果比纯品的好。苦瓜乙醇浸提物、苦瓜粗多糖、苦瓜多糖、苦瓜粗皂甙、苦瓜皂甙、苦瓜粗蛋白对藤黄八叠球菌的最低抑菌浓度(MIC)分别为50、100、5、100、2、20 mg/mL。苦瓜多糖、苦瓜皂甙和苦瓜蛋白是苦瓜抑菌活性功能成分。The anti-microbial activities of the different ingredients extracted from Momordica charantia L. （MC） were studied in this paper. The results showed that the different ingredients have obvious inhibition effects on bacteria,and it had no obvious inhibition effects on mildew and yeast. Crude polysaccharide and crude Saponins extracted from MC had better inhibition effects than the purified polysaccharide and saponins. The minimum inhibition concentrations （MIC） of the extracts by ethanol, crude polysaccharide, purified polysaccharide, crude saponins, purified saponins and crude protein are 50,100,5,100,2,20 mg/mL respectively. The results showed that polysaccharide, saponins and protein were the main ingredients in MC that carry bacteriostasis functions.

关 键 词：苦瓜 提取物 抑菌活性 

分 类 号：R284.2[医药卫生—中药学] R285[医药卫生—中医学]