青刺尖茶抑菌作用的初步研究  

Basic study on antimicrobial actions of Prinsepia utilis tea

作　　者：刘刚[1,2] 方玉[1] 杨妍[1] 张晓喻[1,2] 黎霞[1] 杨雪[1] 

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川师范大学植物资源应用与开发研究所,四川成都610101

出　　处：《食品工业科技》2014年第14期114-117,122,共5页Science and Technology of Food Industry

基　　金：四川师范大学"土壤污染原位修复与绿色食品药品开发"创新团队项目(14yb29);攀枝花市科技局项目(2014CY-C-1)

摘　　要：目的：研究青刺尖茶的水提物和醇提物的抑菌作用。方法：采用滤纸片扩散法和试管二倍稀释法对金黄色葡萄球菌和大肠杆菌进行体外抑菌实验,测定抑菌圈直径、最小抑菌浓度（MIC）和最小杀菌浓度（MBC）,比较研究水提物和醇提物对大肠杆菌和金黄色葡萄球菌的抑菌效果,并初步研究pH、温度对青刺尖茶提取物抑菌作用的影响。结果：青刺尖茶水提液对两种菌都有不同程度的抑制作用,对大肠杆菌的抑制作用明显大于对金黄色葡萄球菌,醇提液对大肠杆菌有显著抑制作用。青刺尖茶水提液的抑菌最适pH5-6,对热稳定。结论：青刺尖茶水提液对大肠杆菌具有很强的抑菌效力,水提液的抑菌作用明显优于醇提液。Objective：To investigate the antimicrobial actions about the water extract and the alcohol extract of Prinsepia utilis tea. Methods：The tube 2-fold dilution method and Kirby-Baueer Disc Diffusionto were used to test the inhibitory of the two extract for S.aureus and E. coil To compare the two extract＇s antimicrobial effect against the E. coil and S. aureus,the antibacterial circle diameter, minimum inhibitory concentration （MIC） and minimal bactericidal concentration （MBC） were measured. The influence of pH and temperature on Prinsepia utilis tea bacteriostatic action were further studied. Results：The water extract of P. utilis tea had antimicrobial effect on both S. aureus and E. coil, specifically,its antimicrobial effect was more apparently on the E. coil than the S. aureus,while the ethanol extract of P. utilis tea only had bacteriostatic effect on E. coil. The optimum bacteriostatic pH for water extract was 5 to 6. Conclusion：The water extract of Prinsepia utilis tea had the strongest antimicrobial actions on E. coil Compared with the alcohol extract,the water extract had relatively stronger antibacterial effect.

关 键 词：青刺尖茶 提取物 抑菌作用 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]