大黄蒽醌类化合物抑菌作用研究进展  

On the Antibacterial Effects of Anthraquinone Compounds in Rhubarb

作　　者：刘玲丽 周紫芳 胡婕妤 邓欣彤 汤雨虹 陈焱婷 白雪莲[1] LIU Lingli;ZHOU Zifang;HU Jieyu;DENG Xintong;TANG Yuhong;CHEN Yanting;BAI Xuelian(College of Life and Environmental Science,Hangzhou Normal University,Hangzhou 311121,China)

机构地区：[1]杭州师范大学生命与环境科学学院,浙江杭州311121

出　　处：《杭州师范大学学报（自然科学版）》2021年第1期54-58,共5页Journal of Hangzhou Normal University(Natural Science Edition)

基　　金：杭州师范大学本科生创新能力提升工程项目(cx2019204,cx2019205,cx2019198,cx2020121);杭州师范大学恒逸邱建林星光奖学科竞赛项目(x2019051517);国家级大学生创新创业训练计划项目(202010346053)。

摘　　要：大黄的主要有效成分为蒽醌类化合物,蒽醌类化合物具有抗菌抗病毒的功效,其中抑菌作用的效果最为显著,研究发现,大黄蒽醌类化合物能够抑制多种细菌和真菌的生长.随着耐药性问题的出现,蒽醌类化合物的抑菌作用在近30年来成为研究热点.文章就大黄中游离型蒽醌和结合型蒽醌两种蒽醌类化合物的抑菌作用研究进展进行综述,以期推进大黄蒽醌类成分的进一步开发及其在抑菌作用上的研究与应用.Rhubarb is a traditional Chinese medicine,the main effective ingredient is anthraquinone compounds,which have antibacterial and antiviral effects,of which the antibacterial effect is the most significant.The studies show that rheum anthraquinone compounds can inhibit the growth of a variety of bacteria and fungi.With the emergence of drug resistance,the bacteriostasis of anthraquinone compounds has become a research hotspot in the past 30 years.This article reviews the research progress for the antibacterial effects of two types of anthraquinones,free anthraquinone and conjugated anthraquinone,in order to promote the further development of rhubarb anthraquinones and their researches and applications of antibacterial effects.

关 键 词：大黄 蒽醌类化合物 抑菌 病原菌 

分 类 号：S482[农业科学—农药学]