乌饭树树叶不同提取物抑菌作用的初步研究

Preliminary study on antimicrobial activity of different extracts from Vaccinium bracteatum Thunb leaves

采用二倍稀释法和管碟法对乌饭树树叶提取物进行体外抑菌试验,研究了乌饭树树叶不同提取物的抑菌作用以及提取物的最小抑菌浓度。结果发现,乌饭树树叶提取物对细菌的抑制作用明显,但对霉菌和酵母的抑菌效果不明显。除乌饭树树叶粗多糖对枯草杆菌的抑菌效果不明显外,乌饭树树叶提取物对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌等有害细菌抑制效果较好。此外,热处理会降低乌饭树树叶水提物和醇提物的抑菌效果,而会改善乌饭树树叶粗多糖的抑菌效果。

The double-dilution and pipe-plate methods were used to do in vitro bacteriostasis test, the antimicrobial effect of water, ethanol extracts and the minimum inhibitory concentration of the extracts from Vaccinium bracteatum Thunb were studied. The results show that the different ingredients have obvious inhibition effects on bacteria, and it has no obvious inhibition effects on mildew and yeast. The extracts from Vacciniurn bracteatum Thunb leaves have obvious inhibition effects on Escherichia coli. Staphylococcus aureus. Bacillus subtilis, with the exception of curde polysaccharide. It has no obvious inhibition effects on Bacillus subtilis. Heat treatment can reduce the antibacterial effect of water extract and alcohol extract from the Vaccinium bracteatum Thunb leaves, but also can increase the inhibitory effects of crude polysaccharide.