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投稿时间：2014-08-03
投稿时间：2014-08-03
中文摘要: 以野生黑果枸杞果实为原料，分别用 95%乙醇和水浸提黑果枸杞果实中的抑菌成分，研究黑果枸杞提取液对大肠 杆菌、金黄色葡萄球菌、枯草芽孢杆菌、青霉、黑曲霉、啤酒酵母 6 种菌的抑菌效果，并用抑菌效果较好的醇提液进行供 试菌的最小抑菌浓度试验；研究 pH、温度对提取液抑菌效果的影响。结果表明：黑果枸杞的醇提液和水提液均对以上细 菌、霉菌、酵母菌有一定的抑菌效果，且对细菌的抑菌效果优于霉菌和酵母菌；醇提液的抑菌效果比水提液的抑菌效果 好；醇提液对不同菌种的最小抑菌浓度有所不同，其中对黑曲霉和啤酒酵母的最小抑菌浓度是 1 g/mL，对青霉的最小抑菌 浓度是 0.5 g/mL，对大肠杆菌和枯草芽孢杆菌的最小抑菌浓度是 0.125 g/mL，而对金黄色葡萄球菌的是 0.062 5 g/mL；提 取液在酸性条件下抑菌效果显著，高温长时间处理可降低其抑菌活性。
Abstract:Antibacterial activity of extracting solution， which was extracted from fruits of Lycium ruthenicum Murr. using 95 % ethanol and water respectively as solvent， on testing microorganisms that were Eschefichia coli， StapHylocus aureus， Bacillus subtilis， Penicillium， Spergillus nigercans， Saccharomyces cerevisiae Hansen was discussed. Extracting solution with 95 % ethanol that had better antibacterial activity than one with water was used to do experiments of the minimum bacteriostasis concentration of extraction on six kinds of microorganisms. The influence of pH value and temperature on the antibacterial activity of extracting solution was researched. The results showed， that extracting solution with 95 % ethanol and water had definite antibacterial activity for six kinds of microorganisms， the antibacterial activity of extracting solution for bacteria was better than for mould and yeast， and the antibacterial activity of extracting solution with 95 % ethanol was better than one with water. The minimum antibacterial concentration of ethanol extract of Lycium ruthenicum Murr. acting on Aspergillus niger， Saccharomyces cerevisiae Hansen， Penicillium， Eschefichia coli， Bacillus subtilis， and StapHylocus aureus were 1 g/mL， 1 g/mL， 0.5 g/mL， 0.125 g/mL， 0.125 g/mL and 0.062 5 g/mL respectively. Extracting solution of Lycium ruthenicum Murr had better antibacterial activity under acid condition and lower one under high temperature for a long time treatment.
文章编号：201601007 中图分类号： 文献标志码：A
基金项目:新疆生产建设兵团高新技术研究发展计划《黑果枸杞活性 成分的提取及其产品开发》（2007GX20）
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