芫荽抑菌成分的提取及其抑菌性能的研究

Extraction and research of properties of the antibacterial components in coriandrum sativum

分别用石油醚、95%乙醇、水浸提芫荽,获得浸提液。抑菌实验表明,水提液对不同细菌均有明显的抑制作用,其最低抑菌浓度都为10%原液。采用沉淀蛋白、分离多糖、超滤、纳滤、离子交换等方法分离水提液组分,证明芫荽中主要抑菌成分是相对分子质量在500～3000的水溶性非肽类物质。

Three different extracts were obtained after freeze-dried Codandrum sativum L was processed by petroleum ether, 95%-ethanol, and water respectively. Antibacterial experiment indicated that only water extract presented significant antimicrobial activitie, its minimum inhibition concentration（MIC） was 10% original concentrated extract. The effective antimicrobial components were confirmed to be some non-peptide ingredients,whose molecule weight ranged from 500-3000Da, by protein deposition, polysaccharide separation, ultrafiltration, nanofiltration, and ion-exchange successively.