苦瓜总皂甙对金黄色葡萄球菌抑制作用的研究  

Bacteriostatic Activity of Total Saponins fromBalsam Pear(Momordica charantia) 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：《微生物学杂志》2011年第1期47-50,共4页Journal of Microbiology

基　　金：辽宁省工程中心基金(2010402004)

摘　　要：研究苦瓜总皂甙的抑菌作用及抑菌条件。以苦瓜正丁醇浸提物为原料,研究其对金黄色葡萄球菌的抑菌作用。试验结果表明,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 min仍具有较好的抑菌活性。金黄色葡萄球菌生长曲线表明,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。Bacteriostatic effect and condition of total saponins（Ts） from balsam pear（Momordica charantia）（Mc） against Staphylococcus aureus（Sa） was studied.The results indicated that Ts from Mc had obvious bacteriostatic effect against Sa and the minimum inhibitory concentration（MIC） was 30 mg/mL;and the best bacteriostasis pH was 5~8,also thermostability of Ts from Mc was good;it maintained fairly good antimicrobial activity after treated for 10 min at 121 ℃ of processing.Growth curve of Sa indicated that logarithmic growth phase of Sa sensitive to the saponins,while fairly weak when it close to stable stage.

关 键 词：皂甙 金黄色葡萄球菌 抑菌作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]