花生壳乙酸乙酯萃取物对金黄色葡萄球菌抗菌作用及机理

以金黄色葡萄球菌 ATCC 6538（Staphylococcus aureus ATCC 6538）为指示菌，通过滤纸片法、稀释涂布平板法和电子显微镜扫描法等研究花生壳乙酸乙酯萃取物的抗菌效果和机理。结果表明：花生壳乙酸乙酯萃取物对金黄色葡萄球菌的抑菌圈直径为（9.54 ± 0.78） mm，最低抑菌浓度（MIC）为0.80 mg/mL，最低杀菌浓度（MBC）为6.40 mg/ mL；能够导致指示菌生长曲线的延滞期变长、最大比生长速率和最大生长量降低；进一步研究表明乙酸乙酯萃取物能导致指示菌细胞壁破裂和细胞膜通透性增加，从而影响细胞生理功能，达到抗菌目的。

Bacteriostatic Effect and Mechanism of Ethyl acetate Extracts from Peanut shell on Staphylococcus aureus

The objective of the study was to explore the bacteriostatic effect and mechanism of extract from peanut shell against Staphylococcus aureus by filter paper method, dilution coating plate method and scanning electron microscope. The results showed that the inhibition zone of ethyl acetate extracts from peanut shell on S. aureus was 9.54 ± 0.78 mm, the minimum inhibition concentration was 0.80 mg/mL, and the minimum bactericidal concentration was 6.40 mg/mL. The ethyl acetate extracts treated cells showed that with the increase of concentration, the delay period of the indicator bacteria in the growth process would be prolonged, the maximum specific growth rate would decrease and the maximum growth rate would decrease. There was a further antimicrobial effect of ethyl acetate extracts which can be achieved by break down the cell wall and increasing membrane permeability, thereby affecting the function and achieving the purpose of antibacterial effect.