12种中草药抑菌作用研究

筛选了乌梅、金银花、蒲公英、紫草、牡丹皮等12种可用于食品的中草药,采用水提或醇提法制备中药提取液,以大肠杆菌、金黄色葡萄球菌、沙门氏菌、枯草芽孢杆菌这4种常见食源性致病菌为供试菌,采用牛津杯法进行体外抑菌实验。结果表明：艾叶、牡丹皮以及乌梅对4种供试菌均有较强的抑制作用,采用正交试验对上述3种中草药进行复配,分析得出最佳配比为乌梅∶艾叶∶牡丹皮=8∶1∶1,在最佳配比条件下,复配抑菌剂对4种受试菌的最低抑菌浓度分别为7.81 mg/mL、3.91 mg/mL、15.62 mg/mL、7.81 mg/mL。扫描电镜的结果表明：中草药复配抑菌剂能够破坏大肠埃希氏菌细胞结构,导致细胞内容物外泄,细胞死亡。

Antibacterial Effect of Twelve Chinese Herbal Medicine

12 kinds of Chinese herbal medicines were used as antimicrobials in laboratory media against the following foodborne pathogens： Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus subtilis. Dif-ferent extraction solvents were used （water and ethanol） and these herb extractions were used for antibacterial activity （ABA） tested by oxford cup test. The antibacterial activities from the Folium artemisiae, Paeonol and Fructus mume were the highest. Using the orthogonal experiment to combine the above three kinds of Chinese herbal medicine, it showed that when F. mume： F. artemisiae： Paeonol were 8：1：1, the antibacterial activities was the highest. The MIC of combined herbs extracts to 4 kind of tested bacteria were 7.81 mg/mL, 3.91 mg/ mL,15.62 mg/mL, 7.81 mg/mL. Observation under scanning electron microscope revealed that structure of Es-cherichia coli cells were significantly destroyed by combined herb extracts, and the cell wall were melted, which leaded to the death of bacteria.