蛤蒌叶提取物对口腔细菌和大肠杆菌的抑菌活性研究
目的 初步研究蛤蒌叶乙醇提取物及水提取物对口腔细菌和大肠杆菌的抑菌效果。方法 采用平板打孔法测定不同乙醇浓度蛤蒌叶提取液对大肠杆菌的生长抑制活性, 用比浊法测定不同提取条件蛤蒌叶提取液对口腔细菌的生长抑制活性。结果 60%、80%和100%乙醇蛤蒌叶提取液对大肠杆菌及对口腔菌生长均有明显抑制作用。在3个因素所设水平下对口腔细菌抑制效果适宜提取条件分别为: 乙醇浓度为80%、提取温度为4 ℃、提取时间为20 h。当乙醇浓度为100%时, 对大肠杆菌的抑制效果较好。结论 蛤蒌叶乙醇提取液中含有抑制大肠杆菌和口腔细菌生长的活性次生物质, 且在高浓度的乙醇溶液和低温条件下提取液抑制口腔细菌效果更佳。
Objective To primarily investigate antibacterial action of extract from Piper sarmentosum Roxb. Leaf to oral flora and Escherichia coli. Methods Inhibition effects of extractive from Piper sarmentosum Roxb. leaf with water or different concentrations of ethyl alcohol to Escherichia coli and oral flora were measured by plate punching method and turbidimetry, respectively. Results Escherichia coli and oral flora could were inhibited by the extractive from Piper sarmentosum Roxb. leaf with 60%, 80% and 100% of ethyl alcohol, respectively. The comparatively optimum extraction conditions for the bacteriostatic effect on oral becteria at the level of 3 factors were as follow: ethanol concentration was 80%, extraction temperature was 4 ℃, extraction time was 20 h. When the ethanol concentration was 100%, the inhibition effect on Escherichia coli was comparatively excellent. Conclusion The ethyl alcohol extractive of Piper sarmentosum Roxb. leaf contains active secondary substances that inhibit the growth of Escherichia coli and oral flora. The extract prepared with high concentration of ethyl alcohol under low temperature has stronger bacteriostatic activity.
标题：蛤蒌叶提取物对口腔细菌和大肠杆菌的抑菌活性研究
英文标题：Antibacterial activities of the extractive from Piper sarmentosum Roxb.leaf to oral flora and Escherichia coli
作者：
林震 广东海洋大学化学与环境学院524088湛江
林玉彬 广东海洋大学化学与环境学院524088湛江
郭子明 广东海洋大学化学与环境学院524088湛江
谢华杰 广东海洋大学化学与环境学院524088湛江
郑贵芳 广东海洋大学化学与环境学院524088湛江
罗萍 广东海洋大学化学与环境学院524088湛江
中文关键词:蛤蒌叶,提取物,大肠杆菌,口腔菌,抑菌活性,
英文关键词:Piper sarmentosum Roxb. leaf,extractive,Escherichia coli,oral flora,bacteriostatic activity,
发表日期：2018-03-29
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