韭菜汁分离成分的抑菌作用研究

用D-101大孔树脂吸附层析法对韭菜汁进行初步分离,对韭菜原汁及其分离成分进行平板法体外抑菌实验。结果表明：韭菜汁对大肠杆菌、绿脓杆菌、金黄色葡萄球菌、痢疾杆菌等4种供试菌都有抑制作用;大孔树脂分段分离成分中,蒸馏水洗脱成分对供试菌无抑菌能力,体积分数50%乙醇洗脱前段对4种供试菌均有较强的抑菌作用,体积分数95%乙醇洗脱段对大肠杆菌、金黄色葡萄球菌有抑制作用。

Study on the antimicrobial effect of the separated components from chinese chives juice

This study is about separating the composition from Chinese Chives Juice with D-101 macroporous resin chromatography column,and the antimicrobial experiment for both Chinese Chives Juice and its separated composition outside body by means of the plate method.The results shows that Chinese Chives Juice has antimicrobial effect on Escherichia coli,P.aeruginosa,Staphylococcus aureu and Diarrhea bacillus,whereas the washed liquid in the separated composition with macroporous resin used has not antimicrobial effect on the four kinds of bacteria mentioned above.The washed liquid with 50% alcohol has antimicrobial effect on the supplied experimental viruses of the four kinds of bacteria mentioned above,and the washed liquid with 95% alcohol has antimicrobial effect on Escherichia coli and Staphylococcus aureu.