水葱提取物的抗菌作用研究  

Antibacterial effect of extracts of Scirpus tabernaemontani

作　　者：范铮[1] 孙培龙[1] 马新[1] 李丹青[2] 

机构地区：[1]浙江工业大学生物与环境学院,杭州310032 [2]浙江中医药大学附属第三医院,杭州310005

出　　处：《食品科技》2013年第2期214-217,共4页Food Science and Technology

基　　金：浙江省科技厅基金项目(2008C32025)

摘　　要：对水葱全草以乙醇、正己烷、丙酮、正丁醇作为溶剂提取有效成分,采用抑菌圈法测定了提取物对7种受试菌的抑菌作用,用稀释法测定了受试菌的MIC。结果表明:水葱提取物有较强的抑菌活性。其中乙醇提取液对黑曲霉、枯草杆菌的MIC为1.25mg/mL,正丁醇提取物对黑曲霉的MIC为2.5mg/mL,乙醇提取物抑菌活性总体好于其他溶剂提取物。实验测试了不同温度条件下提取物的抑菌活性以及提取物对食物的防腐作用,表明水葱提取液具有较好的热稳定性和防腐效果。Used ethanol,n-hexane,acetone and butyl alcohol as a slvent to extract the Scirpus tabernaemontani.The antibacterial were tested using the inhibitory zone method,and minimum bactericidal concentrations were testd using the doubling dilution method.The results showed that Scirpus tabernaemontani extracts could inhibit the growth of seven normal microbial.Ethanol extract against microbes have stronger antimicrobial activity than those with n-hexane and acetone and butyl alcohol,the results indicated that antimicrobial activities of extracts were affected by extraction medium.The minimal inhibitory concentration（MIC） of extrac were：Aspergillus.niger 1.25 mg/mL,Bacilus subtilis 1.25 mg/mL were used by ethanol extract,Aspergillus.niger 2.5 mg/mL was used by butyl alcohol extract.We tested antibacterial activity of ethaniol extracts under different temperature and food preservative effect about extracts,while the antimicrobial activity of the extracts is quite stable under heating and fine preservative effect.

关 键 词：水葱 提取物 微生物 抑菌活性 

分 类 号：R285[医药卫生—中药学]