几种香辛料的体外抑菌效果研究

Study on Antibacterial Effect of Several Spices in Vitro

为了研究不同香辛料(乌梅、石榴皮、鼠尾草、公丁香)提取物对金黄色葡萄球菌、大肠杆菌、腐败希瓦氏菌、铜绿假单胞菌、荧光假单胞菌、枯草芽孢杆菌的体外抗菌效果,并探讨香辛料可能存在的协同效应,采用牛津杯平板扩散法,以最小抑菌圈直径确定不同香辛料提取液的最低抑菌浓度(MIC),同时采用棋盘法测定乌梅、石榴皮的联合抑菌效果。结果表明,乌梅、石榴皮、鼠尾草、公丁香提取物对金黄色葡萄球菌的MIC分别为15.62、15.62、125.00、31.25 mg/mL,对腐败希瓦氏菌的MIC分别为7.81、3.90、250.00、62.50 mg/mL;乌梅与石榴皮复配液对大肠杆菌的FIC指数为1.25,对金黄色葡萄球菌的FIC指数为2.50,对荧光假单胞菌的FIC指数为0.25,对腐败希瓦氏菌的FIC指数为0.75,对枯草芽孢杆菌的FIC指数为2.50,对铜绿假单胞菌的FIC指数为1.00。综上所述,乌梅与石榴皮单独使用时抑菌效果优于鼠尾草和公丁香;腐败菌对香辛料更为敏感;乌梅与石榴皮复配后对荧光假单胞菌有协同增效作用;对腐败希瓦氏菌及铜绿假单胞菌有相加效应。

In order to study the in vitro antibacterial effects of different spices extracts(black plum,pomegranate peel,sage,cloves)against Staphylococcus aureus,Escherichia coli,Shewanella putrefaciens,Pseudomonas aeruginosa,Pseudomonas fluorescens and Bacillus subtilis,and to explore the synergistic effect of spices.Oxford cup plate diffusion method was used to determine the minimum inhibitory concentration(MIC)of different spice extracts by the minimum inhibitory circle diameter,and the chessboard method was used to determine the combined antibacterial effect of black plum and pomegranate peel.The results showed that the MIC of black plum,pomegranate peel,sage,cloves against Staphylococcus aureus was 15.62,15.62,125.00 and 31.25 mg/mL,respectively,and the MIC against Shewanella putrefaciens was 7.81,3.90,250.00 and 62.50 mg/mL,respectively.The FIC of index black plum and pomegranate peel compound solution against E.coli,Staphylococcus aureus,Pseudomonas fluorescens,Shewanella putrefaciens,Bacillus subtilis and Pseudomonas aeruginosa was 1.25,2.50,0.25,0.75,2.50 and 1.00,respectively.In conclusion,the antibacterial effect of black plum and pomegranate peel alone was better than that of sage and cloves.Putrefying bacteria were more sensitive to spices.The compound solution of black plum and pomegranate peel had synergistic effect on Pseudomonas fluorescens,it had additive effect on Shewanellaputrefaciens and Pseudomonas aeruginosa.