桃金娘提取物体外抑菌试验

The Antibacterial Effects of Myrtle Extracts in vitro

检测桃金娘不同部位水提物及醇提物对大肠杆菌、沙门菌和金黄色葡萄球菌的抑菌作用。采用琼脂扩散药敏法测定抑菌圈直径,微量倍比稀释法测定最小抑菌浓度(MIC)。结果显示,桃金娘叶、果的醇提液和水提液对金黄色葡萄球菌和沙门菌均有一定的抑菌效果,并且醇提液效果优于水提液,其中桃金娘叶醇提液的抑菌效果最好,对金黄色葡萄球菌和沙门菌的MIC分别为0.125 g/mL、0.25 g/mL。桃金娘叶、果的醇提液和水提液对大肠杆菌均无抑菌效果。

To investigate the in-vitro bacteriostatic effects of Alcohol extracts and water extracts from different parts of Myrtle on Escherichia coli, Salmonella and Staphylococcus aureus, the antibacterial circle diameters and the minimal inhibitory concentration were measured(MIC) by agar diffusion method and micro-dilution method. The alcohol extracts and water extracts of Myrtle had a certain antibacterial effects on Salmonella and Staphylococcus aureus. The antibacterial effect of alcohol extract was stronger than that of water extract. The ethanol extract of leaves had the best antibacterial effect. The MIC for Staphylococcus aureus was 0.125 g/mL, and the MIC for Salmonella was 0.25 g/mL. The alcohol extract and water extract of Myrtle had no antibacterial effects on E. coli.