【摘要】 目的:比较野菊花鲜品与蒸制品的提取物对4种细菌抑菌作用的差异。方法:采用纸片法、稀释法以及空间抑菌法等进行抑菌试验。采用电导率法测定各样品对细菌电导率改变的差异。结果:各提取物对受试的4种菌均表现出一定的抗菌活性,鲜品醇提物对金黄色葡萄球菌的抑菌效果最优,抑菌直径在11mm以上,最小抑菌浓度为0.125g/ml;鲜品挥发油对链球菌以及痢疾杆菌抑菌效果最优,抑菌直径11mm以上,最小抑菌浓度均为0.25%;空间抑菌法最优的是野菊花鲜品醇提物,杀菌率为91.41%。各提取物对上述细菌的培养基电导率均有影响,效果最优的是鲜品醇提物作用于痢疾杆菌5h,电导率增加18.2%(P<0.05)。结论:不同炮制加工方法对野菊花的抑菌活性有影响,鲜品的炮制方法优于蒸制品。更多还原

【Abstract】 Objective: To evaluate the different antibacterial activity between fresh and the streamed Dendranthema indicum extracts against four bacterias. Methods: The antibacterial activity of the extracts againsted bacterias was identified by disk diffusion, slipsmethod and antibacterial test on the space in vitro. Used the conductivity meter to measure the values in different time periods. Results: The extracts showed a certain antibacterial activity. Fresh Dendranthema indicum ethanol extract showed a best antibacterial activity on Staphyloccocus aureus Rosenbach and its mic was 0.125g/ml, the antibacterial circle was above 11mm; Fresh Dendranthema indicum oil showed a better effect on Streptococcus and Shigella Castellani, the mic of them were 0.25%, the antibacterial circle was above 11mm; All extracts could damge bacterial membrane, but the fresh Dendranthema indicum ethanol extract was the better against Shigella Castellani, for its conductivity was increased by 18.2%(P<0.05). Conclusion: Differet products have a effect on its antibacterial activity, the processing technology of the fresh product is better than the streamed.更多还原