花椒叶提取物抑菌效果的初步研究

Comparative study on bacteriostasis of extracts from Zanthoxylum bungeanum

采用滤纸片法研究了花椒叶提取物在不同条件下对3种常见菌(大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌)的抑菌效果。结果表明:(1)不同浓度下花椒叶提取物对3种细菌都有明显的抑制作用,且提取物浓度越高抑菌效果越明显;(2)不同温度下花椒叶提取物对3种细菌都有明显的抑制作用,但提取物的抑菌效果受温度影响较小;(3)花椒叶提取物在中性(pH=7.0)至偏碱性(pH=7.0～10.0)条件下抑菌效果明显,而在酸性(pH=4.0、6.0)条件下几乎无效果;(4)花椒叶提取物对革兰氏阳性菌金黄色葡萄球菌和枯草芽孢杆菌作用效果相对较好。表明花椒叶提取物具有一定的抑菌作用。

The method of agar diffusion was used to investigate the bacteriostasis of extracts from the leaf of Zanthoxylum bungeanum in different concentrations,temperature and pH.The results showed：（1）The different concentration extracts all had the antibacterial effect,but the higher concentration,the more significant effect.（2）Temperature had little effect on bacteriostasis.（3）The significant antibacterial effect showed that the level of pH=7.0～10.0.（4）The extracts had significant effect on Gram-positive bacteria（Staphylococcus aureus and Bacillus subtilis）.