五种瓜类蔬菜提取物的抑菌活性研究  

Antimicrobial Activity of Extracts from 5 Kinds of Gourd Vegetables

作　　者：郭奇[1] 魏玉西[1] 殷邦忠[2] 郭道森[1] 刘蕾[1] 

机构地区：[1]青岛大学生物系,山东青岛266071 [2]中国水产科学院黄海水产研究所,山东青岛266071

出　　处：《食品科学》2009年第13期52-55,共4页Food Science

基　　金：青岛市科技计划项目(06-2-2-12-jch)

摘　　要：分别采用石油醚、乙酸乙酯、95%乙醇和水作为提取溶剂,应用滤纸片法筛选南瓜、苦瓜、黄瓜、丝瓜和冬瓜五种瓜类蔬菜有机溶剂提取物及其粗多糖对大肠杆菌和金黄色葡萄球菌的抑菌活性。结果表明:南瓜乙酸乙酯提取物抑菌活性最大;将其经硅胶柱层析(CC)和薄层层析(TLC)进一步分离,获得抑菌活性最强的两个组分,它们对大肠杆菌、金黄色葡萄球菌、四联球菌、志贺氏菌、枯草芽孢杆菌、荧光假单胞菌均有广谱抗性,其中以对金黄色葡萄球菌的抑制作用最强,其最低抑制浓度(MIC)分别为1.25mg/ml和2.5mg/ml。The paper disc diffusion method was applied to determine the antimicrobial activities of petroleum ether, ethyl acetate, 95% ethanol and water extracts and crude polysaccharides from 5 kinds of gourd vegetables including pumpkin, bitter gourd, cucumber, sponge gourd and wax gourd against Escherichia coli and Staphylococcus aureus. The results showed that the ethyl acetate extract from pumpkin displayed the highest antimicrobial activity. The extract was separated by silica gel chromatography and thin-layer chromatography （TLC） and two fractions with higher antibacterial activity were obtained, which exhibited broad-spectrum resistance to Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Shigella, Tetracoccus and Pseuodomonasfluorescens, especially to Staphylococcus aureus. Their minimal inhibition concentrations （MICs） against Staphylococcus aureus were 1.25 mg/ml and 2.5 mg/ml, respectively.

关 键 词：瓜类蔬菜 抑菌活性 南瓜 柱层析 

分 类 号：TS201.2[轻工技术与工程—食品科学]