核桃青皮体外抑菌活性的研究  

Study on the antimicrobial activity of walnut peel in vitro

作　　者：吕海宁[1] 张克诚[2] 崔增杰[2] 折改梅[1] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]中国农业科学院植物病虫害生物学国家重点实验室,北京100193

出　　处：《华西药学杂志》2011年第2期150-152,共3页West China Journal of Pharmaceutical Sciences

摘　　要：目的研究核桃青皮的体外抑菌活性。方法选取金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和深红酵母等重要指示菌为标靶,以最低抑菌浓度为指标,采用杯碟法对核桃青皮乙醇提取物的不同极性萃取部位进行抑菌活性的筛选。结果核桃青皮提取物对金黄色葡萄球菌和深红酵母不敏感,对大肠杆菌和枯草芽孢杆菌有显著的抑制作用;氯仿萃取部位对大肠杆菌和枯草芽孢杆菌有很好的抑制作用,最小抑菌浓度为62.5 mg·L-1,远低于其他极性部位。结论核桃青皮对大肠杆菌和枯草芽孢杆菌具有显著的抑菌活性。OBJECTIVE To study the antimicrobial activity of different extracts from walnut peel（Juglans regia）.METHODS The antimicrobial activity of walnut peel was determined by agar diffusion method.The minimum inhibitory concentration（MIC） was used as the indexes aiming at the inhibition capacity of four kinds of indicator microorganisms（Staphyloccocus aureus,Escherichia coli,Bacillus subtilis,Rhodotorula rubra）.RESULTS The walnut peel exhibited a high sensitivity to E.coli and B.subtilis,but a low sensitivity to S.aureus and R.rubra in vitro.The extracts of chloroform exhibited the strongest inhibitory activity with a MIC of 62.5 mg·L-1.CONCLUSION The walnut peel has significant cytotoxicity against microorganism.

关 键 词：核桃青皮 萃取 抑菌活性 最小抑制浓度 

分 类 号：R96[医药卫生—药理学]