楝叶、楝枝及楝子4种提取物抑菌活性比较

Antibacterial Activities of Melia azedarach L.Leaf Branch and Fruit Extracts

采用4种不同溶剂分别对楝树(Melia azedarach L.)叶、楝枝及楝子有效成分进行提取,以牛津杯法比较了各种提取物对3株细菌的抑菌活性,并用双倍试管稀释法测定了最佳提取物的最小抑菌浓度和最小杀菌质量浓度。结果表明:楝叶、楝枝及楝子水提物的抑菌活性最好;楝子水提物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的抑菌作用最强,最小抑菌质量浓度为7.8、125、125 g/L,最小杀菌质量浓度为125、500、500 g/L。

The bacteriostasis activities of the extracts from Melia azedaeach leaf,branch and fruit,with four different solvents,were compared by Oxford cup method,and the minimal inhibitory concentration and minimum bactericidal concentration were tested by double tube dilution method.Results showed that the antibacterial activities of water extracts are the best and that the antibacterial activities of fruit extracts are the best against Staphylococcus aureus,Escherichia coli,Bacillus subtilis,and the minimum inhibitory concentration and minimum bactericidal concentration were 7.8,125,125 g/l;125,500,500 g/l,respectively.