竹屑提取物的抑菌活性及其水解研究

Study on Antibacterial Activities of Bamboo Chips and Its Hydrolysis

以大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌为供试菌种,研究了不同提取温度、时间对竹屑提取物抑菌效果的影响,考察了不同水解条件下还原糖的得率,初步分析了还原糖的种类。结果表明,以95%乙醇为提取剂,在温度为50℃下加热回流提取2.5h得到的竹屑提取物的抑菌效果最好,总黄酮得率也最高(0.86%),说明总黄酮可能是竹屑提取物中主要的抑菌活性成分;竹屑提取物对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌的最小抑菌浓度分别为0.0625、0.0313、0.1250g/mL;在115℃下用4.5%稀硫酸水解1.5h,总还原糖得率最高(66.57%);色谱分析表明,竹屑水解后的主要还原糖有阿拉伯糖、果糖、葡萄糖。

The effects of extraction time and temperature on antibacterial activities of the extract from bamboo chips against Escherichia coli, Staphylococcus aureus and Bacillus subtilis were tested. The yield of reducing sugar under different hydrolysis conditions was studied, and species of reducing sugar were analyzed.The results indicated that the extract from bamboo chips extracted for 2.5 h under 50 ℃ using 95% ethyl alcohol had the best antifungal activity and the highest yield (0.86%)of general flavone,which implied that general flavone could be the main antibacterial activity ingredients in bamboo chips extract.Minimum inhibition concentration(MIC) of the bamboo chips extract was 0.062 5, 0.031 3 and 0.125 0 g/mL for S.aureus,B.subtilis and E.coli, respectively. Bamboo chips hydrolyzed for 1.5 h under 115 ℃ using 4.5% sulphuric acid solution, the yield of total reducing sugars was the highest(66.57%). Chromatographic analysis indicated that the main reducing sugars were arabinose, fructose and glucose.