草果提取物抑菌活性和稳定性研究

Study on Antibacterial Activity and Stability of Amomum tsao-ko Extract

研究采用平板打孔法测试草果提取物对多种微生物的抑菌活性、最低抑菌浓度(MIC)和抑菌稳定性。实验结果表明:草果提取物对11种微生物的抑菌活性依次为金黄色葡萄球菌>南阳K氏酵母菌>炭疽杆菌>芒果蒂腐病菌>白色念珠菌>枯草芽抱杆菌>黑曲霉>产紫青霉>普通变形杆菌>大肠杆菌>肠炎沙门氏菌;其中对金黄色葡萄球菌的MIC为0.75mg/mL;对大肠杆菌、白色念珠菌的MIC为1.5mg/mL;对枯草芽孢杆菌、普通变形杆菌的MIC为3.0 mg/mL;对黑曲霉的MIC最高达6.0mg/mL;且通过对草果提取物的抑菌稳定性研究显示,草果提取物对盐、温度、紫外光和pH有较强的稳定性,但是对糖不稳定。

The broad spectrum, minimum inhibitory concentration （MIC） and stability of Amomum tsao-ko extract are tested, the results indicate that Amomum tsao-ko extract antibacterial activity as Staphylococcus aureus 〉Saccharomyces cereviae K〉Bacillus anthracis〉Botryo-diplodia theobromae 〉Cnidia albicans〉 Bacillus subtilis〉 Aspergillus niger〉Penicillium purpurogenum〉 Proteus vul- garis〉 Escherichia coli〉 Salmonella enteritidis〉 Staphylococcus aureus MIC is 0.75 mg/mL〉 Esche- richia coli and Candida albicans MIC is 1.5 mg/mL〉 Bacillus subtilis and Proteus vulgaris MIC is 3.0 mg/mL〉 the MIC of Aspergillus niger is the highest as 6.0 mg/mL; the test on stability study of Amomum tsao-ko extract shows that Amomum tsao-ko extract has strong stability on salt, temperature, UV light and pH, while is instable on sugar.