不同部位中华芦荟抑菌活性  

Activity of Bacteriostat from Different Parts of Aloe vera L. var Chinesis

作　　者：王斌[1] 张腾霄[1] 李艳芳[2] 赵洪波[1] 崔英姿[1] WANG Bin;ZHANG Tengxiao;LI Yanfang;ZHAO Hongbo;CUI Yingzi(Department of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061;Edible Fungi Research Institute,Suihua Uniersity,Suihua 152061)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061 [2]绥化学院食用菌研究所,绥化152061

出　　处：《食品工业》2020年第7期111-114,共4页The Food Industry

基　　金：黑龙江省属高等学校基本科研业务费科研项目(KYYWF10236180113)。

摘　　要：为了比较不同部位中华芦荟抑菌效果,以中华芦荟老叶、中叶、嫩叶的皮加凝胶、凝胶为样品,以硫酸庆大霉素、氯霉素、红霉素、芦荟胶制剂为对照品,通过药敏纸片法和二倍稀释法,分析比较不同叶龄、不同部位中华芦荟对金黄色葡萄球菌、单增李斯特菌、大肠杆菌、铜绿假单胞菌、肠炎沙门氏菌、阴沟肠杆菌等6种典型致病性细菌的抑菌效果。结果表明,不同叶龄、不同部位中华芦荟对供试菌的抑菌活性存在差异,中华芦荟对铜绿假单胞菌、阴沟肠杆菌无抑菌效果。中华芦荟样品液浓度越高抑菌效果越好,皮加凝胶抑菌效果明显优于凝胶部分抑菌效果。皮加凝胶部位对单增李斯特菌和大肠杆菌抑菌效果最好,最小抑菌质量浓度(MIC)分别为0.0156 g/mL和0.0078 g/mL。今后在深度开发中华芦荟对单增李斯特菌和大肠杆菌抑菌性能时,结合生物学产量,建议选用中华芦荟中叶皮加凝胶部位。此次试验为其在食品加工、防腐方面抗菌性能深度开发提供依据。The bacteriostatic effects of Aloe vera L.var Chinesis in different parts were studied and compared.Take the skin,gel and gel of the old leaves,middle leaves and tender leaves of Aloe vera L.var Chinesis as samples,and take gentamicin sulfate,chloramphenicol,erythromycin and aloe gel as reference materials.The bacteriostatic effect of Staphylococcus aureus,Listeria monocytogenes,Escherichia coli,Pseudomonas aeruginosa,Salmonella enteritidis and Enterobacter cloacae were determined by drug sensitivity paper method and double dilution method.The results showed that the bacteriostatic activity of Aloe vera L.var Chinesis samples from different leaf ages and different parts to the tested bacteria were different.There had no bacteriostatic effect on P.aeruginosa and Enterobacter cloacae of Aloe vera L.var Chinesis.The higher the concentration of Aloe vera L.var Chinesis sample,the better the bacteriostatic effect.The bacteriostatic effect of skin,gel was obviously better than that of gel partial bacteriostatic effect.Skin and gel of Aloe vera L.var Chinesis had the best bacteriostasis effect on Listeria monocytogenes and Escherichia coli,whose MIC were 0.0156 g/mL and 0.0078 g/mL,respectively.It was suggested that when the inhibition of Listeria monocytogenes and Escherichia coli were developed,skin and gel in middle leaves of Aloe vera L.var Chinesis should be selected consider biological yield.This study provided the basis for the deep development of antibacterial properties of Aloe vera L.var Chinesis in food processed product and food anticorrosion.

关 键 词：中华芦荟 不同部位 抑菌活性 革兰氏阳性菌 革兰氏阴性菌 

分 类 号：R285[医药卫生—中药学] TS202.3[医药卫生—中医学]