百合粉中秋水仙碱的提取及抑菌性研究  

Extraction and Antibacterial Activity of Colchicine from Lily Root Powder

作　　者：陈莉华[1] 张丽[2] 徐果[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]吉首大学生物资源与环境科学学院,湖南吉首416000

出　　处：《食品科学》2011年第6期57-60,共4页Food Science

基　　金：科技部科技型中小企业技术创新基金项目(10C26214302421)

摘　　要：目的:研究百合粉中秋水仙碱的提取方法及抑菌作用。方法:用有机溶剂从百合粉中提取秋水仙碱,用高效液相色谱法测定提取物中秋水仙碱含量,通过单因素和正交试验对提取条件进行优化筛选,确定适宜的工艺参数,测定秋水仙碱对大肠杆菌、金黄色葡萄球菌、枯草杆菌、白念球菌、藤黄八叠球菌的体外最小抑菌质量浓度(MIC)及抑菌率。结果:提取百合粉中秋水仙碱的最佳提取条件为温度80℃、95%乙醇料液比1:6混合、提取8h;秋水仙碱对大肠杆菌、金黄色葡萄球菌、枯草杆菌、白念球菌、藤黄八叠球菌的MIC分别为0.20、0.20、0.24、0.16、0.20mg/mL。结论:百合粉中的秋水仙碱对这5种菌都有明显的抑制作用。Objective：To explore the extraction and antibacterial activity of colchicine from lily root powder.Methods：Colchicine was extracted from the dry powder of lily roots.The content of colchicine in the extract was determined by using high performance liquid chromatography（HPLC）.The optimal extraction conditions were explored by single factor and orthogonal array design methods.Minimal inhibitory concentration（MIC） and antibacterial rate of colchicine were measured by bacteriostasis tests in vitro.Results：The optimal extraction conditions were extraction temperature of 80 ℃,ethanol concentration of 95%,material-liquid ratio of 1：6 and extraction time of 8 h.The MICs of colchicine against Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Albicans bacteria and Sarcina lutea were 0.20,0.20,0.24,0.16 mg/mL and 0.20 mg/mL,respectively.Conclusion：The colchicine in lily roots has significant inhibition effect on five species of bacteria in vitro.

关 键 词：秋水仙碱 百合粉 高效液相色谱 最小抑菌浓度 抑菌率 

分 类 号：R284.2[医药卫生—中药学]