岩白菜提取物药理学活性研究  

Study on the Pharmacological Activity of Bergenia Purpurascens Extract

作　　者：成英[1] 刘素君[1] 谢孔平 

机构地区：[1]乐山师范学院化学学院,四川乐山614000 [2]峨眉山生物资源实验站,四川乐山614000 [3]四川省生物资源保护与可持续利用实验室,四川成都610015

出　　处：《乐山师范学院学报》2016年第12期49-53,共5页Journal of Leshan Normal University

基　　金：四川省科技基础条件平台项目--四川省植物资源共享平台"峨眉山及周边地区药用资源库的建立及活性研究"(2016TJP0001)

摘　　要：目的:通过95%乙醇浸提工艺提取岩白菜有效成分,研究其提取物的抗氧化性和抗菌活性。方法:用岩白菜提取物对DPPH自由基、羟基自由基、超氧阴离子自由基的清除能力进行分析,并对其提取物用大肠杆菌、表皮葡萄球菌、志贺杆菌进行纸片药敏试验和MIC试验,分析了解岩白菜的抑菌强度及药用价值。结果:岩白菜乙醇浸取物的甲醇萃取部分抗氧化活性最高,对大肠杆菌、表皮葡萄球菌、志贺杆菌有抑菌作用,且抑菌强度随浓度的增加而增强。Objective：Extract the effective components of Bergenia purpurascens with 95% ethanol extraction technology to study its anti-oxidizable and antibacterial activity. Method： Analyze on the clearance ability of DPPH free radicals,hydroxyl radicals, superoxide anion free radicals with Bergenia purpurascens extract. Take the Kirby-Bauer disc diffusion method for susceptibility test and MIC on bacillus coli, staphylo- coccus epidermidis and Shiga bacillus of the extract,in order to analyze the anti-bacterial intensity and pharmaceutical value of Bergenia purpurascens. Results： As for the ethanol extract of Bergenia purpurascens, the methanol constituent possesses the highest antioxidant activity. Besides,it has the antibacterial effect on bacillus coli, staphylococcus epidermidis and Shiga bacillus, and the antibacterial intensity increases with the concentration.

关 键 词：岩白菜 抗氧化活性 抑菌实验 药理学活性 

分 类 号：R284.2[医药卫生—中药学]