摘要
目的探讨4种溶剂杨梅果实提取物对14种致病菌的抑菌作用,并对其中活性成分的含量进行测定和比较。方法利用常压浸提法制备杨梅果实的水、乙醇、乙酸乙酯和丙酮提取物;采用管碟法、琼脂平板稀释法测定各种杨梅提取物的抑菌活性,采用常规含量测定方法对各提取物中的主要成分及含量进行研究。结果4种杨梅果实提取物对革兰阴性和阳性菌均表现出了较强的抑菌活性,其中水提取物的抑菌活性最强。含量测定结果表明4种提取物的主要成分中总酚、黄酮含量以及总酸度相差较大,单宁含量差异较小。结论推测提取物中的主要抑菌成分为单宁类物质并确定杨梅果实的最佳提取溶剂为水。
Objective To explore the antibacterial activity of Chinese waxberry fruit extracts to 14 kinds of pathogenic bacteria. Method The water, ethanol,ethyl acetate and acetone extracts of waxberry fruit were prepared by ordinary pressure lixiviating; Cup-plate method and Agar dilution method were used to test the antibacterial activity. Ordinary assay methods were adopted to test the active compounds in the extracts. Result All the four extracts had strong antibacterial activity on gram-negative and gram-positive bacteria and the antibacterial activity of water extract is the most predominant. The contents of total phenols ,flavonoid and total acidity of the four extracts were various ,while their contents of tannin were almost identical. Conclusion Water is the best solvent to prepare the extract and Tannin Compounds in the extract supposed to be the active ingredient.
出处
《中国微生态学杂志》
CAS
CSCD
2009年第3期229-231,共3页
Chinese Journal of Microecology
关键词
杨梅果实
提取物
溶剂
抑菌
Chinese waxberry fruit
Extract
Solvent
Antibacterial activity
