摘要
[目的]探讨泥糊菜的消炎、抗菌机理。[方法]泥糊菜的叶片烘干粉碎后,用95%乙醇浸提。以枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌为供试菌种,测定最低抑菌浓度MIC。提取液分别经不同温度不同时间处理后测定提取液的热稳定性。[结果]泥糊菜提取液对3种供试菌种都有抑菌作用,其中对金黄色葡萄球菌抑制作用最强,对枯草芽孢杆菌抑制作用最弱。泥糊菜提取液对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的最低抑菌浓度分别为2.5%、3.7%、8.0%。泥糊菜提取液具有良好的热稳定性。糊菜提取液在不同温度处理后,MIC无变化。[结论]泥糊菜提取液对金黄色葡萄球菌的抑菌能力最强,并具有良好的热稳定性。
[Objective] The study was to explore the antiphlogistic and antibacterial mechanism of Hemistepta lyrata Bunge. [Method] After the leaf of H. lyrata was dried and shattered,and then extracted by 95% ethanol. With Bacillus subitilis, Staphylococcus aureus, Escherichia coli as tested strains, the minimal inhibitory concentration （MIC） was measured.Mter the extract was treated at different temperatures with different times,its thermal stability was measured. [Result] The extract of H. lyrata had a bacteriostasis on all 3 types of tested slrains.the inhibition to S. aureus was the strongest and that to B. subitils was the weakest. The MIC of H. lyrata extract to S. aureus, E. coli, B. subitilis was 2.5 %, 3.7 % and 8.0%. resp. The H. lyrata extract had a good thermal stability. After H. lyrata extract was treated at different temperatures, the MIC had no change. [Conclusion] The H. lyrata extract had the strongest inhibition to S. aureus and had a good thermal stability.
出处
《安徽农业科学》
CAS
北大核心
2009年第3期1138-1138,1146,共2页
Journal of Anhui Agricultural Sciences
基金
菏泽学院科学研究项目(XY06SW02)
关键词
泥糊菜
抑菌作用
提取液
Hemistepta lyrata Bunge
Bacteriostasis
Extract
