红檵木花红色素提取物抑菌活性研究

Study on Bacteriostasis of the Red Pigment Extracts from the L.chinense Var.rubrum Flower

采用20%乙醇加微波处理提取红檵木花红色素,用正丁醇:石油醚等对粗提液进行纯化,检测花红色素粗提物及色素各级提取物的抑菌活性,并对粗提物的最小抑菌浓度及抑菌稳定性进行研究。结果表明红檵木花红色素粗提物及各级提取物对金黄色葡萄球菌、大肠杆菌和痢疾杆菌生长有明显的抑制作用。红檵木花红色素粗提物对金黄色葡萄球菌、痢疾杆菌的最小抑菌浓度均为0.1g/ml,对大肠杆菌的最小抑菌浓度为0.5g/ml。提取物经高温、pH2～7处理或紫外照射后仍具较强的抑菌活性。

The red pigmem in Lorpetalum.chinense Var. rubrum＇s flowers was extracted with microwave treatment and 20% ethanol, step-purified with alcohol butyl, petroleum ether and ethyl acetate. The antibacterial activities of the extract and its diferem extracts against the three kinds of bacteria were determined by Oxford Cup method. Then the bacteriostasis coefficient in contrast with norfloxacin were gotten. The results show was that the extracts inhibited the growth of Staphylococcus aureus, Escheichia coli and Shigella dysenteriae efficaciously. The MIC of the extract were about 0.1 ～0.5g/ml against Staphylococlus aureus, and Shigella dysenteroae. The extract was stable when treat at high temperature, or at pH2～7, or at ultraviolet.