苍术和番石榴的不同炮制方法及部位对水产病原菌抑制效果的影响

Inhibitory effects of Psidium guajava and Atractylodes lancea on aquatic pathogenic bacteria

采用微量稀释法,以溶珊瑚弧菌(Vibrio coralliilyticus)、哈维弧菌(V.harveyi)、美人鱼发光杆菌杀鱼亚种(Photobacterium damselae subsp piscicida)、副溶血弧菌(V.parahaemolyticus)、摩氏摩根氏菌(Morganella fulton)、创伤弧菌(V.vulnificus)6种病原菌共7株为受试菌,研究苍术(Atractylodes lancea)不同炮制品和番石榴(Psidium guajava)不同部位的抑菌作用,并进一步测定其最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。结果显示,番石榴叶和枝果部位以及苍术不同炮制品对溶珊瑚弧菌、美人鱼发光杆菌杀鱼亚种和哈维弧菌抑菌效果较明显,MIC和MBC分别为10-3g·mL-1和10-1g·mL-1,抑菌效果由高至低依次为番石榴叶>番石榴果>番石榴枝,麸炒苍术>盐炙苍术>苍术>醋炙苍术。

Through microdilution method, we studied the inhibitory effects of different processed products of Atractylodes lancea and water extract from different parts of Psidium guajava on 7 strains from 6 bacterial species, including Vibrio coralliilyticus, V. harveyi, Photobacterium damselae subsp piscicida, V. parahaemolyticus, Morganella fulton, V. vulnificus. The minimal inhibitory concentration （ M1C ） and minimal bactericidal concentration （MBC） for different strains were determined. Results show that different Chinese medi- cine processed products of Atractylodes and different parts of P. guajava have better antibacterial effect to V. coraUiilyticus, V. harveyi and P. damselae subsp piscicida, and the MIC and MBC are 10-3 g·mL^-1and 10^-1 g·mL^-1 respectively. Antibacterial effect of P. guajava is leaves 〉 fruits 〉 branches, and of A. lancea is bran fry 〉 salt fry 〉 unprocessed 〉 vinegar fry.