凤尾菇发酵液抗细菌组分分离及其活性研究  

Isolation and activity of antibacterial compounds in Pleurotus sajor-caju Fermentation Broth

作　　者：林勇[1] 曾志恒[1] 张迪[1] 郑怡[2] 刘艳如[2] 欧阳桐娇[3] 

机构地区：[1]福建省农业科学院食用菌研究所,福建福州350014 [2]福建师范大学生命科学院,福建福州350108 [3]福建省农业科学院生物技术研究所,福建福州350003

出　　处：《福建农业学报》2010年第5期584-589,共6页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划重点项目(2008N0034);福建省属公益类科研院所基本科研专项(2010R1022-1)

摘　　要：以发酵培养的凤尾菇发酵液为材料,浓缩后经乙酸乙酯和正丁醇分级萃取,采用薄层层析和硅胶柱层析分离得到数个组分,研究了各组分对供试细菌的抗菌活性,并对部分活性组分进行GC-MS化学成分分析。结果表明:凤尾菇发酵液乙酸乙酯萃取物硅胶柱洗脱组分Epsc1、2及正丁醇萃取物硅胶柱洗脱组Npsc1、2具有抗菌活性,其中组分Npsc1对金黄色葡萄球菌抑制作用最强。The enriched fermentation broth of Pleurotus sajor-caju was extracted with ethyl acetate and followed by n-butanol.Several compounds were obtained from the extract by using thin layer chromatography and silica gel column chromatography.The isolated compounds were tested for their antibacterial activities.The active substances were further analyzed using GC-MS.Among them,Epsc1 and 2 and Npsc1 and 2 showed antibacterial activities,and Npsc1 had the strongest inhibitory effect on Staphylococeu aureus.

关 键 词：凤尾菇 发酵液 抗细菌 活性组分 

分 类 号：Q939.92[生物学—微生物学]