青刺果种粕粉提取物体外抑菌作用的研究  

Study on the Anti-bacteria Effect of Extracts from Prinsepia utilis Royle Oil Meal in vitro

作　　者：吕程[1] 蒲中慧[1] 殷中琼[1] 李超[1] 杜永华[1] 

机构地区：[1]四川农业大学动物医学院,四川雅安625014

出　　处：《安徽农业科学》2009年第22期10533-10535,共3页Journal of Anhui Agricultural Sciences

基　　金：四川农业大学引进人才项目资助

摘　　要：[目的]探讨青刺果种粕粉提取物对常见致病细菌的抑制作用以及温度、pH值、紫外光等因素对其抑菌活性的影响。[方法]采用滤纸片扩散法研究青刺果种粕粉提取物对金黄色葡萄球菌、大肠杆菌、沙门氏菌的抑制作用。[结果]青刺果种粕粉提取物对常见致病细菌均有一定的抑菌作用，抑菌浓度低，热稳定性和紫外光稳定性较好，但其抑菌pH值范围不够广，在pH值为4—6的条件下抑菌效果最佳。[结论]青刺臬种粕粉提取物具有较好的抑菌作用，可望将其开发成抗菌药物。[ Objective ] The inhibition effect of Prinsepia utilis Royle oil meal extracts on normal pathogenic bacteria and the effect of temperature, pH value , ultraviolet light on its antibacterial activities were tested. [ Method ] Study on the effect of restraining bacterium of Prinsepia utilis Royle oil meal extract on Staphylococcus aureus, E. coli and SaLmonella sp by the method of paper dispersion. [ Results ] The results showed that the extract had certain inhibitory effects on normal pathogenic bacteria, low antibacterial concentration, thermo stabilfzation and ultraviolet light stabilizer were good, but the range of active pH value was narrow, the antibacterial effects were the best between four and six of pH value. [ Conclusion] Prinsepia utilis Royle oil meal extract had good anti-bacteria effect and been can be developed into antibacterial medicines.

关 键 词：青刺果种粕粉 抑菌作用 最低抑菌浓度 稳定性 

分 类 号：Q949.96[生物学—植物学]