酸藤子提取物的抑菌活性研究

Study on Antimicrobial Activity of Extractive from Embelia laeta

探讨酸藤子果与叶提取物的抑菌活性。用乙醇提取酸藤子果与叶中的有效成分,采用滤纸扩散法、平板稀释法,对酸藤子果与叶提取物的抑菌活性进行研究。结果表明:酸藤子果与叶的提取物对供试菌种中的细菌都有不同程度的抑制作用,酸藤子果提取物的抑菌作用远强于酸藤子叶提取物的抑菌作用。酸藤子果提取物对细菌有较强的抗菌作用,具有作为天然防腐剂应用于食品工业的潜力。

This paper is to study on the antimicrobial activity of extractives from Embelia laeta leaf and pulp. Ethanol was used to extract the effective components of Embelia laeta leaf and pulp, and by filter paper method and dull dilution method, the antimicrobial activi- ties of leaf and pulp extract of Embelia Iaeta were detected. Results indicate that both extracts from Embelia laeta leaf and pulp exhibited different inhibitory effects on Staphylococcus aureus, p.aeruginosa, Bacillus subtilis （Ehrenberg） Cohn, Aspergillus niger and Peni- cillium sp. Embelia laeta pulp extract has much stronger antimicrobial activity than Embelia laeta leaf extract. Ernbelia laeta pulp ex- tract also exhibited obvious inhibitory effects on bacteria in food, so it can be used as a natural preservative in food industry.