韭菜抗常见病原菌活性成分初步筛选  

Active component and antimicrobial activity against common pathogenic bacteria of chives(Allium tuberosum)

作　　者：呼志斌[1] 王雄[2] 吴润[2] 张莉[2] 赵春林[2] 刁小龙[2] 管宏伟[2] 

机构地区：[1]兰州大学第二医院,甘肃兰州730030 [2]甘肃农业大学动物医学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2011年第5期18-21,26,共5页Journal of Gansu Agricultural University

基　　金：甘肃省农业科技专项农业科技示范基地建设项目(06223006)

摘　　要：以韭菜为试材,采用水蒸汽蒸馏提取法与有机溶剂萃取法分别提取韭菜抑菌成分,并通过体外抑菌试验检测不同提取成分的抑菌活性,确定其体外最小抑菌浓度.结果表明:韭菜乙酸乙酯萃取物与韭菜挥发油都具有广谱的抑菌活性,且对不同细菌的最小抑菌浓度不同.The components of volatile oil were extracted from Chinese chive（Allium tuberosum） with water steam distillation and solvent extraction respectively.Antimicrobial activities of different extracts were validated by in vitro bacteriostasis test.The minimal inhibitory concentrations（MIC） were determined.The superiority of two extract methods were compared by determine the nature and quantitate.The antimicrobial assay by agar diffusion method showed that extract of ethyl acetate and volatile oil most effectively inhibited the growth of common pathogenic bacteria,and the minimal inhibitory concentration（MIC） showed disparity against different bacteria.As a whole,Chinese chive volatile oil showed extensively potential ability for new type antibacterials and food preservative.

关 键 词：韭菜 提取液 常见病原菌 体外抑菌 

分 类 号：Q93-3[生物学—微生物学] R285[医药卫生—中药学]