泥胡菜水提物的体外抗菌作用试验

Antibacterial Effect in vitro of the Extract from Hemistepta Lyrata Bunge

采用试管预试法和圆形滤纸层析法对泥胡菜的化学成分进行分析,结果表明,泥胡菜含有生物碱、有机酸、蛋白质、多肽、氨基酸、酚性成分、鞣质、糖类等化学成分;用纸片法和试管法对泥胡菜水提取液进行体外抗菌作用试验,结果表明,泥胡菜水提取液对金黄色葡萄球菌、巴氏杆菌、链球菌、沙门菌、大肠埃希菌都有较强的抗菌作用。抑菌圈直径分别为19.66mm±0.53mm、13.45mm±0.21mm、15.84mm±1.23mm、12.78mm±0.34mm、12.43mm±0.52mm;泥胡菜水提取液对金黄色葡萄球菌、巴氏杆菌、链球菌、沙门菌、大肠埃希菌的最低抑菌浓度(MIC)分别为0.063、0.125、0.25、0.125、0.25g/mL。最低杀菌浓度(MBC)分别为0.063、0.25、0.5、0.125、0.25g/mL。

Test tube method and circular filtering method were used to identify the chemical component of Hemistepta lyrata Bunge. The results showed that it constains alkaloid, organic acid, amino acids, polypeptide, protein, phenolic composition, tannins, sugar and so on. The antiblastic experiment in vitro of Hemistepta lyrata Bunge water extracts was conducted with tube dilution method and filter-paper method. The resuh indicated that water extracts from Hemistepta lyrata have stronger bacteriostatic to Staphylococcus aureus, Pasteurella, Streptococcus, Salmonella and E. coli, the diameter of bacteriostatic ring to the pathogenic bacteria above were 19.66 mm±0.53 mm,13.45 mm±0.21 mm,15.84 mm±1. 23 mm,12.78 mm±0.34 mm, 12.43 mm±0.52 mm respectively;MIC were 0. 063, 0. 125,0.25,0. 125,0.25 g/mL;and MBC were 0. 063,0.25,0.5,0. 125,0.25 g/mL respectively.