不同方法提取银杏叶活性物质抑菌效果的比较研究

Comparative Study of Different Extracting Methods on Antibacterial Effect of Ginkgo biloba Active Substances

本试验采取常压煎煮、高压煎煮、乙醇冷浸渍、微波提取四种方法提取银杏叶活性物质,并选择金黄色葡萄球菌、大肠杆菌及枯草芽孢杆菌三种菌检测银杏叶提取物的抑菌效果。结果表明,银杏叶提取物具有一定的抑菌效果,且其抑菌效果随提取方式、菌种和浓度的不同而有差异,温度对其抑菌效果没有影响,银杏叶活性物质显示出良好的热稳定性。

In the experiment, the active substances of Ginkgo biloba was extracted by the methods of normal pressure decocting, high pressure decocting, ethanol soaking and microwave extraction, and its antibacterial effect was detected by measuring the inhibition zones of Staphylococcus aureus, Escherichia coli and Bacillus subtilis. The results showed that the extract of Ginkgo biloba had a certain inhibitory effect, and its antibacterial effects were different with the differences of extracting methods, strains and concentrations of the extract. Temperature had no significant influence to the antibacterial effect of EGb, so the EGb showed good thermal stability.