青刺果不同部位水提取液的抑菌效果

Effects of Extracts from Prinsepia utilis Royle on Antimicrobial Activity

采用60℃水浴12h、煮沸10min、20min3种方式,分别提取青刺果果实、根、茎与叶4个部位中的水溶性成分对8种常见致病菌和食品腐败菌的抑菌作用。结果表明:果实和根在上述3种提取方式下所得的水提液,当浓度达到0.25g/ml时,均显示不同程度的抑菌作用,果实提取液的抑菌效果明显比根的好;该浓度下,60℃水浴12h处理、煮沸20min的抑菌作用显著强于煮沸10min;提取时间延长可提高抑菌效果;果实经这3种方式处理所得的提取液,最小抑菌浓度为0.125g/ml。

Objective： Under three conditions of water bath at 60 ℃ for 12 h, boiling 10 min and 20 min, water-soluble extract was collected respectively from different parts, including seeds, roots, stems and leaves from Prinsepia utilis Royle, Antimicrobial effects of extracts on eight pathogenic microorganisms were studied. Method： The discs of filter paper were used for antimicroblal determination. Results： Under the above three conditions, extract from seeds and roots exhibited varied antimicrobial activity when their concentration reached 0.25 g/ml. Extract from seeds, under all conditions, showed higher antimicrobial activity than that from roots （p〈0.05）. At the concentration of 0.25 g/ml, extracts by water bath at 60 ℃ for 12 h and by boiling water for 20 min showed greater antimierobial effects than that by boiling water for 10 min （p 〈0.05 ）; and extending the extraction time could effectively increase the antimicrobial effect. The minimal inhibitory concentration of seeds extract was 0.125 g/ml. Conclusion： Water extracts from seeds and roots of Prinsepia utilis Royle had the antimicrobial effect on the six pathogenic microorganisms.