苦瓜总皂甙对金黄色葡萄球菌抑制作用的研究  

Study on Bacteriostatic Activity of Total Saponins from Momordica Charantia L. Against Staphylococcus Aureus

作　　者：张丽艳[1] 王玉田[1] 耿丽晶[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《辽宁医学院学报》2010年第5期430-433,共4页Journal of Liaoning Medical University (LNMU) Bimonthly

摘　　要：目的研究苦瓜总皂甙的抑菌作用及抑菌条件,为生产实践提供理论依据。方法通过滤纸片法和试管法考察苦瓜总皂甙对金黄色葡萄球菌的抑菌效果及确定最低抑菌浓度。以pH值、温度和时间为考察因素,研究苦瓜总皂甙抑菌稳定性。通过对比试验观察金黄色葡萄菌生长曲线的变化。结果苦瓜总皂甙对金黄色葡萄球菌的抑制作用明显,最低抑菌浓度为30 mg/mL,抑菌最适pH值范围5~8苦瓜总皂甙的热稳定性好,在121℃处理10 m in仍具有较好的抑菌活性,对数生长期的金黄色葡萄球菌对苦瓜总皂甙较敏感,而对接近稳定期的菌体抑制作用较弱。结论苦瓜皂甙抑菌效果明显,稳定性高,安全,有很高实用价值。Objective To study the bacteriostatic activity of total saponins from Momordica charantia L.against Staphylococcus aureus for providing a theoretical basis.Methods Using filter paper and tube to evaluate bacteriostatic effect and determine the minimum inhibitory concentration（MIC）.And the experiments studied the bacteriostatic stability with the inspection of PH,temperature and bacteriostatic time.The variety of the growth curve of Staph.aureus is observed with the contrast test.Results Bacteriostatic experiment of total saponins from Momordica charantia L.indicated that the bacteriostatic effect was obvious and their MIC was 30 mg/mL,best bacteriostasis pH was 5~8,the total saponins of Momordica charantia L.was of high thermostability,at 121℃,it still maintained good antimicrobial effect after 10 minuts＇ processing,and the logarithmic phase of Staph.aureus was sensitive to the saponins,while which was weak to those close to a stable period.Conclusion Total saponins of Momordica charantia L.had high practical value due to the obvious bacteriostatic effect,high stability and safety.

关 键 词：总皂甙 金黄色葡萄球菌 抑菌作用 

分 类 号：TS201.4[轻工技术与工程—食品科学]