金樱子根和茎多糖的抑菌作用研究

Bacteriostatic Action of Polysaccharides of the Root and Stem of Rosa laevigata

目的:研究金樱子根和茎多糖的抑菌作用。方法:用琼脂扩散法中的打洞法测定金樱子根和茎多糖的抑菌作用。在每个培养基上用打孔器打4个洞,并作记号1、2、3、4。滴几滴细菌或真菌培养液在培养基上,用涂抹棒涂抹均匀。1号洞放抗生素,2号洞放空白对照品,3、4号洞分别放入金樱子根、茎不同浓度的多糖溶液,放入恒温培养箱用适宜的温度培养一段时间后观察抑菌圈的直径。结果:金樱子根、茎多糖对白色葡萄球菌、柠檬色葡萄球菌、金黄色葡萄球菌、肺炎克雷伯菌、痢疾杆菌有抑制作用,并有剂量依赖关系。结论:金樱子根、茎中多糖成分有抑菌作用,且二者无显著性差异。

OBJECTIVE： To study the bacteriostatic action of polysaccharides of the root and stem of Rosa laevigata. METHODS： The bacteriostatic action of the polysaccharides of the root and stem of R. laevigata was determined by punching method in agar diffusion method. Four holes were punched in every medium and marked by No. 1, 2, 3 and 4. A few drops of culture solution of bacteria or fungi were dripped to culture medium to be evenly distributed using smear bar. Hole No. 1 was added with antibiotics, hole No.2 blank control, No.3 polysaccharides solution of the root of R. laevigata and No.4 polysac charides solution of stem of R. laevigata at different concentrations; then the medium was put into incubator for culture of a period of time in a suitable constant temperature. Then the bacteriostatic circle diameter was observed. RESULTS： Polysac charides of the root and stem of R. laevigata had inhibitory action on staphylococcus albus,staphylococcus citreus,staphylococcus aureus, standard klebsiella pneumoniae and dysentery bacillus in a dose dependent manner. CONCLUSION： The polysaccharide of both the root and the stem of R.laevigata have bacteriostatic action; and the root and the stem of R.laevigata have no significant differences in bacteriostatic action.