管碟法研究臭牡丹提取物抑菌活性  

Study on the Antibacterial Effect of the Extracts of the Clerodendron bungei with Cylinder-Plate Assay

作　　者：林娜[1,2] 魏琴[1,2] 谷玉兰 尹礼国[1,2] 陈良敏[1] 李华兰[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]四川泸州外国语学校,四川泸州646000

出　　处：《宜宾学院学报》2011年第6期96-97,116,共3页Journal of Yibin University

基　　金：发酵资源与应用四川省高校重点实验基金项目(2010KFJ002);宜宾市科技局重点项目(2010NY005);宜宾学院青年基金(QJ05-22)

摘　　要：采用管碟法研究臭牡丹根和茎的水提取物对四种试用菌的抑菌效果.结果表明臭牡丹提取物对大肠杆菌、枯草杆菌、金黄色葡萄球菌和放线菌均具有不同程度的抑菌作用,抑菌效果随提取液浓度的加大而增强.根提取物的抑菌效果总体比茎好.大肠杆菌、枯草杆菌在浓度为8.0mg/mL时具抑菌效果,而放线菌和金黄色葡萄球菌在浓度为4.0mg/mL具抑菌效果.根提取物对金黄色葡萄球菌、大肠杆菌的抑菌能力随着pH的增大而减小;放线菌则相反.The components of the root and stem of the Clerodendron bungei were extracted by water,and the antimicrobial capability of the extracts was studied by cylinder-plate assay.The results show that the extracts have antibacterial action on Escherichia coli,Bacillus Subtilis,Staphyloccocus aureus and Actinomyces.The inhibitory ability is proportional to its concentration.In general,the antibacterial effect of root extract is better than that of stem.The minimum antibacterial concentration is 8.0 mg/mL for Escherichia coli and Bacillus Subtilis,while 4.0 mg/mL for Staphyloccocus aureus and Actinomyces.The antibacterial capability of root extract of Escherichia coli and Staphyloccocus aureus decreases with the increasing of pH,while the Actinomyces is on the contrary.

关 键 词：臭牡丹 管碟法 提取物 抑菌活性 

分 类 号：Q946-33[生物学—植物学]