菊花脑茎叶抗病原菌活性及其有效成分研究

首次以菊花脑提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌等6种常见的病原细菌及黑曲霉、啤酒酵母等4种病原真菌进行了拮抗试验,结果表明菊花脑提取物A、B和C具有较强的拮抗病原菌的活性,且抗菌活性有明显的量效关系,其对各种供试病原细菌的最低抑菌浓度为0.3%～0.5% (g/ml),对供试病原真菌的MIC值从0.3%～1.0%不等。菊花脑提取物A(挥发油)显示了广谱的抗菌范围,其对供试细菌和供试真菌的抑菌效力相当,但菊花脑提取物B和C(非挥发性成分)对供试细菌的拮抗作用(MIC值为0.3%～0.5%)远大于对供试真菌(MIC值为0.7%～1.0%)的作用。菊花脑中起抗菌作用的主要成分是挥发油、总黄酮、苦味素、野菊花内酯等活性成分。

Studies on the Anti-pathogenic Activities and Effective Components of the Leaves and Stalks from Chrysanthemum nankingense Hand.Mazz

The anti-pathogenic activities of Chrysanthemum nankingense Hand. Mazz were evaluated against 6 pathogenicbacteria and 4 pathogenic fungi. Results indicated that the 3 extracts (A, B and C) of Chrysanthemum nankingense Hand. Mazzshowed strong inhibitory effects on these pathogens in a concentration-dependent manner. The extract A (volatile fraction) was evidently active both in inhibiting the bacteria and the fungi with 0.3%～0.5% (g/ml) of MIC values. The extract B and C (non-volatile fraction) exhibited a strong inhibition to the test bacteria at MIC values of 0.3%～0.5%, and a poor inhibition to thesefungi with the MIC of 0.7%～1.0%. Some main active components of Chrysanthemum nankingense Hand. Mazz were isolatedand elucidated as volatile oil, total flavoniod, ailanthin, and lactone.