大肉姜提取物氯仿相的抑菌效果及稳定性研究

Study on Antimicrobial Activity and Stability of Chloroform Phase of Zingiber officinale Roscoe Extract

为了研究大肉姜提取物化学成分的抑菌性能,对大肉姜总提取物进行分级萃取,以氯仿相为研究对象,以大肠杆菌、金黄色葡萄球菌和酒精酵母为指示菌,以抑菌效果为评价指标,比较了氯仿相与总提取物的抑菌性能,并考察了温度、pH值对总提取物和氯仿相抑菌活性的影响。结果表明:氯仿相和总提取物对大肠杆菌、金黄色葡萄球菌和酒精酵母均有一定的抑制作用,但对不同菌种的抑菌效果存在一定差异,pH值和热处理对氯仿相抑菌稳定性影响较大,对总提取物的抑菌稳定性影响较小。

In order to study the antimicrobial activity of Zingiber officinale Roscoe extracts,the chloroform phase is selected as the research object after fractional extraction.Echerichia coli, Staphylo-coccus aureus and Saccharomyces cere-visiae are selected as the indicator bacteria and the antimicrobial effect is as the evaluating indicator,the antimicrobial activity of chloroform phase and total extracts are compared,the effects of temperature,pH value on the inhibitory activity of total extracts and chloroform phase are studied as well. The results show that Echerichia coli, Staphylo-coccus aureus and Saccharomyces cere-visiae are inhibited by both the total extracts and the chloroform phase,but the inhibitory effects are different on strains.The pH value and heat treatment have obvious impact on the stability of chloroform phase,but have little impact on the total extracts.