桑黄提取物的抑菌性能研究

Study on the antibacterial properties of Phellinus igniarius extract

目的观察桑黄提取物的抑菌性能。方法采用琼脂扩散法、悬液定量法及扫描电镜同步观察法,对桑黄提取物进行抑菌性能观察。结果琼脂扩散法测试表明,以体积分数10%的提取物3对所有试验菌的抑菌环均>8 mm。悬液定量法试验结果表明,体积分数75%的该提取物(提取物3)用5000 mg/L作用1 h,对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌和白色念珠菌的抑菌率均值分别为64.8%、50.2%、51.2%和45.2%。结论该桑黄提取物对上述4种试验菌具有一定抑菌效果,应进一步研究其作为食品和保化品防腐剂应用的可行性。

Objective To observe the antibacterial properties of Phellinus igniarius extract.Methods Agar diffusion method,suspension quantitative method and scanning electron microscope simultaneous observation method were used to observe the antibacterial properties of Phellinus igniarius extract.Results The agar diffusion method showed that the inhibitory rings of Extract 3 with a volume fraction of 10%against all test bacteria were>8 mm.Suspension quantitative test showed that 75%volume fraction of this extract(Extract 3)was used with 5000 mg/L for 1 h,the average antibacterial rates of Staphylococcus aureus,Escherichia coli,Pseudomonas aeruginosa and Candida albicans were 64.8%,50.2%,51.2%and 45.2%respectively.Conclution The Phellinus igniarius extract has a certain antibacterial effect on the above four test bacteria,and the feasibility of its application as a food and chemical preservative should be further studied.