摘要
用D-101大孔树脂吸附层析法对韭菜汁进行初步分离,对韭菜原汁及其分离成分进行平板法体外抑菌实验。结果表明,韭菜汁对大肠杆菌、绿脓杆菌、金黄色葡萄球菌、痢疾杆菌等4种供试菌都有抑制作用;大孔树脂分段分离成分中,蒸馏水洗脱成分对供试菌无抑菌能力,50%乙醇洗脱前段对供4种试菌均有较强的抑菌作用,95%乙醇洗脱段对大肠杆菌、金黄色葡萄球菌有抑制作用。
Using the D-101 macroporous resin adsorption chromatography and the plate method, this paper studied the antimicrobial effect of the separated components from Chinese chives juice..The results showed that Chinese Chives Juice had antimicrobial effect on Escherichia coli, P.aeruginosa, Staphylococcus aureu and Diarrhea bacillus, whereas the washed liquid in the separated composition with macroporous resin adsorption chromatography had not antimicrobial effect on the four kinds of bacteria mentioned above.The washed liquid with 50% alcohol had antimicrobial effect on the supplied experimental viruses of the four kinds of bacteria mentioned above, and the washed liquid with 95% alcohol had antimicrobial effect on Escherichia coli and Staphylococcus aureu.
出处
《井冈山大学学报（自然科学版）》
2010年第4期44-47,共4页
Journal of Jinggangshan University (Natural Science)
基金
遵义医学院珠海校区科研启动基金项目(KY200604)
关键词
韭菜汁
大孔树脂
分离
抑菌活性
Chinese chives juice
macroporous resin
separation
antimicrobial activity
