鹿蹄草提取物抑菌活性的研究

Study on Antimicrobial Activity of Pyrola calliantha Extracts

本文以鹿蹄草为研究对象,利用制得的鹿蹄草提取物对多种食品中常见的微生物进行抑菌活性试验,结果表明:鹿蹄草提取物抑菌作用因菌种不同而最低抑菌浓度有所不同,金黄色葡萄球菌为5%,大肠杆菌为10%,绿脓杆菌20%,根霉10%,青霉20%;同时,其抑菌活性随着浓度的增加而增强;鹿蹄草提取物具有一定的耐热性,但不是很稳定;鹿蹄草提取物与盐、糖都有较强的协同作用。此外,鹿蹄草提取物的抑菌效果与时间有一定关系,随着作用时间的越长,其抑菌率越高。

The antimicrobial action of Pyrola calliantha extracts（PCB） against a series of microbe was studied.The results showed that the antimicrobial effect of PCB varies with the pathogenetic microbes.The minimum antimicrobial dosages of PCB for different microbes were as follows：5% for Staphylococcus aureus;20% for Pseudomonas aeruginosa,10% for Escherichia coli,10% for Rhizopus,20% for Penicillium.The more the concentration of PCB,the higher the antimicrobial activity was.It was also proved that PCB had moderate thermo-stability and the addition of sugar or salt can improve the antimicrobial activity.Besides,the longer the action time of PCB with the same concentration will bring higher inhibition rate.