| 田基黄总黄酮提取物的抑菌性能研究 |
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| 引用本文： | 李雪峰,符智荣,魏燕,杨婷,欧阳玉祝.田基黄总黄酮提取物的抑菌性能研究[J].陕西化工,2014(3):432-434. |
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| 作者姓名： | 李雪峰 符智荣 魏燕 杨婷 欧阳玉祝 |
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| 作者单位： | 吉首大学化学化工学院,湖南吉首416000 |
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| 基金项目： | 吉首大学植物资源保护与利用湖南省高校重点实验室开放基金项目（13jdzb094） |
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| 摘 要： | 用抑菌圈法考察了田基黄总黄酮浓度、pH和处理温度对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌的抑菌活性.结果表明,总黄酮提取物对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌都具有良好的抑菌活性,最小抑菌浓度分别为3.125,6.25,1.562 5 μg/mL.总黄酮浓度为12.5 μg/mL的田基黄提取物对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌分别在pH为8,7～8和5抑菌活性最大.总黄酮提取液具有较强的耐热性能,在20℃和80℃加热处理30 min后对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的抑菌圈分别为12.8,10.2,11.3 mm和12.0,10.0,10.8 mm.
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| 关 键 词： | 田基黄 总黄酮 抑菌活性 |
Research on antibacterial activity of total flavone in Hypericum japonicum |
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| Affiliation: | LI Xue-feng(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China) FU Zhi-rong(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China) WEI Yan(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China) YANG Ting(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China) OUYANG Yu-zhu(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China) |
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| Abstract: | Antibacterial activity of total flavone concentration,pH value and temperature on escherichia coil,bacillus subtilis and siaphylococcus aureus was investigated by inhibition zone method.The results showed that antibacterial activity of total flavone extractive on three kinds of microbe bacterial strain are very well,and minimal inhibitory concentration of strain were 3.125,6.25,1.562 5 μg/mL,respectively.Inhibition zone of 12.5 μg/mL total flavone on escherichia coil,bacillus subtilis and staphylococcus aureus are biggest at pH 8,7 ～8 and 5,respectively.Heat-resisting performance of the extractive was very well.When total flavone extractive heating 30 min under 20 ℃ and 80 ℃,inhibition zone of extractive on escherichia coil,bacillus subtilis and staphylococcus aureus are 12.8,10.2,11.3 nm and 12.0,10.0,10.8 nm,respectively. |
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| Keywords: | Hypericum japonicum total flavone antibacterial activity |
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