33种药用及食用香料植物的抑菌活性研究  

Study on Antimicrobial Activities of 33 Herbal and Edible Spice plants

作　　者：刘翔[1] 马林[1] 吕东元[1] 王晓东[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《安徽农业科学》2009年第8期3580-3582,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究33种药用及食用香料植物的抑菌活性,为进一步开发植物源杀菌剂提供理论参考。[方法]以绿色木霉(Trichodermaviride)、黄曲霉(Aspergillum flavus)、黑曲霉(Aspergillum niger)、大肠杆菌(Escherichia coli)为供试菌,采用打孔法对33种香料植物的无水乙醇提取物进行体外抑菌试验。[结果]结果表明,肉桂、广木香、山奈乙醇提物对各供试霉菌抑制作用明显,浸膏的质量浓度为50mg/ml时抑菌圈直径均在3.00 cm以上。同时,筛选到排草、胡椒、花椒等几种对大肠杆菌作用明显的传统香料植物。[结论]广木香和山奈值得进一步研究开发。[ Objective ] The aim of this paper was to study the antimicrobial activities of 33 herbal and edible spice plants, to provide the theoretic references for further exploiting plant fungicides. [ Method] The antimicrobial activities of the ethanol extracts from 33 edible spice plants against Trichoderma viride, Aspergillum flavus, Aspergillum niger and Escherichia coli were studied in vitro using method of punching. [ Result ] The results showed that the zones of inhibition of ethanol extracts of Cinnamomum cassia Prel, Aucklandia lappa Decne and Kaempferia galanga L. were all more than 3 cm when the mass concentration was 50 mg/ml. Several kinds of edible spice plants such as Lysinuwhia capillipes Hemsl, Piper nigrum L. and Zanthoxylum bungeanum had inhibitory activities on Escherichia coll. [ Conclusion ] Aucklandia lappa Decne and Kaempferia galanga L. deserve further research and development.

关 键 词：绿色木霉 香辛料 抑菌活性 

分 类 号：S567.239[农业科学—中草药栽培]