青刺果不同部位水提取液的抑菌效果

采用60℃水浴12 h、煮沸10min、20min 3种方式,分别提取青刺果果实、根、茎与叶4个部位中的水溶性成分对8种常见致病菌和食品腐败菌的抑菌作用.结果表明:果实和根在上述3种提取方式下所得的水提液,当浓度达到0.25g/ml时,均显示不同程度的抑菌作用,果实提取液的抑菌效果明显比根的好;该浓度下,60℃水浴12 h处理、煮沸20min的抑菌作用显著强于煮沸10min;提取时间延长可提高抑菌效果;果实经这3种方式处理所得的提取液,最小抑菌浓度为0.125g/ml.

Effects of Extracts from Prinsepia utilis Royle on Antimicrobial Activity

Objective: Under three conditions of water bath at 60 ℃ for 12 h,boiling 10 min and 20 min,water-soluble extract was collected respectively from different parts,including seeds,roots,stems and leaves from Prinsepia utilis Royle.Antimicrobial effects of extracts on eight pathogenic microorganisms were studied.Method: The discs of filter paper were used for antimicrobial determination.Results: Under the above three conditions,extract from seeds and roots exhibited varied antimicrobial activity when their concentration reached 0.25 g/ml.Extract from seeds,under all conditions,showed higher antimicrobial activity than that from roots(p<0.05).At the concentration of 0.25 g/ml,extracts by water bath at 60 ℃ for 12 h and by boiling water for 20 min showed greater antimicrobial effects than that by boiling water for 10 min(p<0.05);and extending the extraction time could effectively increase the antimicrobial effect.The minimal inhibitory concentration of seeds extract was 0.125 g/ml.Conclusion: Water extracts from seeds and roots of Prinsepia utilis Royle had the antimicrobial effect on the six pathogenic microorganisms.