肉桂酸丙酯抑菌活性的研究

Study on Antibacterial Activity of Propyl Cinnamate

为研究肉桂酸丙酯的抑菌活性,以铜绿假单孢菌、金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌4种细菌为供试菌,通过带药培养基比浊法研究了肉桂酸丙酯对上述供试菌的最低抑菌浓度,并绘制了生长抑制曲线,探讨了肉桂酸丙酯对细菌最适生长pH值的影响。结果显示,肉桂酸丙酯对上述4种供试菌有较好的抑制作用,其最低抑菌浓度(MIC)分别为0.20、0.20、0.35、0.20g/L;在最低抑菌浓度下,肉桂酸丙酯不能延长上述供试菌的生长适应期,但能抑制其数量,表明肉桂酸丙酯具有一定的抑菌活性;肉桂酸丙酯能改变铜绿假单孢菌、金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌的最适生长pH值,在最低抑菌浓度的肉桂酸丙酯处理下,各供试菌最适生长pH值分别为8.5、6.0、7.5、5.0。

In order to study the antibacterial activity of propyl cinnamate ,the Pseudomonas aerug-inosa ,Staphylococcus aureus ,Bacillus subtilis and Escherichia coli were selected as specimens for antibacterial experiments .Minimum inhibitory concentration and inhibitory curves were investiga-ted using medium turbidimetry assay with medicine .The effect of pH on antibacterial was also studied .The minimum inhibitory concentrations of propyl cinnamate for the four specimens were 0.20 g/L ,0 .20 g/L ,0 .35 g/L ,and 0 .20 g/L ,respectively .Under the minimum inhibitory concen-tration ,the grow th adaptation period of these bacteria could not be extended but their number was inhibited .The most favorite pH values for the 4 bacteria were changed to 8 .5 ,6 .0 ,7 .5 ,and 5 .0 respectively ,proving the antibacterial activity of propyl cinnamate .