皂荚皂苷与茶皂苷抗菌活性研究

Study on Antibacterial Activity of Saponins from Gleditsia sinensis and Camellia

采用培养基连续稀释法测定了皂荚皂苷和茶皂苷的抗菌性能。实验结果表明，皂荚皂苷在较低的质量浓度（16～64g/L）下对细菌的生长能起到一定的抑制作用；对酵母菌抑制力相对较强。且抑菌活性与质量浓度呈正相关，其最低抗菌浓度（MIC）值为32g／L；对黑曲霉抑制作用则很弱，高浓度也很难起到杀灭效果。茶皂苷在质量浓度为16g/L的时候对啤酒酵母菌有杀灭作用，而对其他细菌和霉菌的抗菌效果则与皂荚皂苷相近。本实验结果经过进一步安全性评价后有望将皂荚皂苷的抗菌性作为天然抗菌添加剂运用到食品等工业中。

Antibacterial properties of gteditsia saponin and camellia saponin were tested with continuous dilution method. The results showed that gleditschia saponin had some antibacterial activities against Escherichia coil（ CGMCC 1.3313 ） and Staphylococcus aureus（ CGMCC 1. 2465） when the concentration is between 16 and 64 g/L. It had shown the strongest inhibitory effects against Saccharomyces cerevisiae （ CICC 1855 ） with minimal inhibitory concentrations of 32 g/L. However, it had not any antibacterial activity against Aspergillus niger（ ACCC 30557 ） even at high concentration. In comparison with gleditschia saponin, the antibacterial activities of camellia saponin has shown the strongest inhibitory effects against S. cerevisiae with minimal inhibitory concentration of 16 g/L and its antibacterial properties against bacterial and A. niger was the same as that of gleditschia saponin. It is feasible to use gleditschia saponin as a natural anti-bacterial additive in food industry and others after further safety evaluation.