鱼腥草干燥过程中化学成分含量及抑菌效果变化的研究

Study on the change of chemical components and antibacterial activity of Houttuynia cordata Thunb during desiccation

以鱼腥草地上部分和地下部分为材料,研究了鱼腥草在室温干燥条件下化学成分含量和抑菌效果的变化,结果显示,鱼腥草在干燥过程中Vc、脂肪、黄酮含量呈下降趋势,总糖含量上升,蛋白质含量相对稳定。鱼腥草干燥0d和0.5d后,样品挥发油对金黄色葡萄球菌和八叠球菌的最小抑菌浓度(MIC)均为5×10-4mL/mL;干燥1d、2d、4d和8d后,挥发油对两种细菌的MIC均变为10-3mL/mL,抑菌效果降低;样品干燥16d后,挥发油对两种细菌的MIC上升到2×10-3mL/mL。

The change of chemical components and antibacterial activity of the volatility oil in both the aboveground and underground parts of Houttuynia cordatu Thunb during room temperature desiccation were studied. The results indicated that the content of Vc, fattiness and flavone tended to declines, the content of total sugar increased, and the content of protein doesn＇t change prominently. At the beginning and after a half day of desiccation, the minimal inhibition concentration（MIC） of the volatility oil on Staph.aureus and Sarcina is 5×10^-4mL/ mL, but after one, two, four, and eight days, the MIC of the volatility oil on the two bacteria is 10^-3nL/mL, the antibacterial activity decreased. After sixteen days, the MIC of the volatility oil on the two bacteria was rised to 2×10^-3L/mL.