月季果黄酮的提取及抑菌作用研究

用乙醇从不同品种的月季果中提取黄酮,采用滤纸片法对黄酮抑菌作用进行研究,采用二倍稀释法测定最低抑菌浓度。月季果黄酮体外抑菌试验显示,不同品种月季果黄酮对大肠杆菌、枯草杆菌、伤寒杆菌、酿酒酵母、青霉菌均有抑制作用。对于大肠杆菌、枯草杆菌、伤寒杆菌三种细菌,红帽子月季果黄酮的抑菌效果最强;对于酿酒酵母和青霉菌,恋情火焰月季果黄酮的抑菌效果最好;对所有供试菌,矮仙女月季果黄酮的抑菌效果几乎都是最差的。最低抑菌浓度的结果与抑菌圈法结果一致。

Extraction and Antibacterial Properties of Flavonoids of Rosa chinensis Fruit

Organic solvent(ethanol) was used to extract flavonoids from different sources of Rosa chinensis fruit.Filter paper method was used to study antimicrobial activity of flavonoids,and double dilution method was used to test the minimum inhibitory concentration.The antibacterial activities of flavonoids from different sources for different strains were analyzed comprehensively in this study.The antibacterial experiment in vitro showed that different varieties of flavonoid from Rosa chinensis had inhibitory effect on E.coli,Bacillus subtilis,Salmonella typhi,Saccharomyces cerevisiae and Penicillium.The diameter of the antimicrobial circle showed: for three bacteria(E.coli,Bacillus subtilis and Salmonella typhi),the flavonoids from Rosa chinensis fruit of red hat had the strongest antibacterial activity;and for Saccharomyces cerevisiae and Penicillium,the flavonoids from rosa chinensis fruit of the love the flame had the strongest antibacterial activity;for all tested bacteria,the flavonoids from rosa chinensis fruit of the short fairy had the worst antibacterial activity.MIC showed the same antimicrobial results as that the diameter of the antimicrobial circles had.