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20种中草药抗菌活性研究

20 Medicinal Plants for Antibacterial Properities

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【作者】 蔡金蔡妙颜肖凯军毕小玲石浩

【Author】 Cai Jin, Cai Miao-yan, Xiao Kai-jun, Bi Xiao-ling, Shi Hao (College of Light Industry and Food Technology, South China University of Technology, Guangzhou 541640, China)

【机构】 华南理工大学轻工食品学院华南理工大学轻工食品学院 广东广州510640广东广州510640

【摘要】 本文选择了20中具有抗菌消炎作用的中药的水提物,用试管2倍稀释法,测试浓度为6.25mg/ml-200mg/ml,对啤酒酵母、假丝酵母、黑曲霉及拟青霉进行了抗菌试验,发现不同药物抗菌活性不同,其中苦参总碱,黄芩提取物,具有较强的抑菌活性,苦参总碱,黄芩提取物(黄芩甙95%)对假丝酵母的抑菌浓度小于0.00625g/ml,本文也对苦参总碱对假丝酵母的抑菌机理进行了研究,推断苦参总碱的抑菌是通过抑制HMP途径抑制假丝酵母的生长。

【Abstract】 The present study was designated to evaluate the antimicrobial activities of hydro extracts of 20 plant species which are annual herbs used as anti-inflammatory. The extracts are assayed for antibacterial activities against Saccharomuces crervisiae, candadi, Aspergillus niger, Pawcilomyces varooti at 6.25mg/ml-200mg/ml using two-folded dilution method. Total matrines, baical skullcap root extracts have high activity against the test bacteria and the MIC for candadi are less than 6.25mg/ml.we also study the antibacterial mechanism of total matrines of candadi, and find it can inhibit the growth of candadi through the way of HMP.

【关键词】 中草药呼吸作用苦参总碱
【Key words】 HerbRespirationTotal matrines
【基金】 广州市科技攻关项目(20020Z3-E0321)
  • 【文献出处】 现代食品科技 ,Modern Food Science and Technology , 编辑部邮箱 ,2006年02期
  • 【分类号】R285
  • 【被引频次】20
  • 【下载频次】610
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