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目的:探究茗葱不同溶剂提取物对大肠杆菌、金黄色葡萄球菌、沙门氏菌及蜡样芽孢杆菌的抑菌作用。方法:分别取茗葱鳞茎和叶子2部分,采用水煎法制备水提物,超声波辅助乙醇浸泡法制备醇提物,滤纸片法观察2种提取物对4种细菌的抑制效果,比较茗葱不同部位及不同提取物的抑菌作用。结果和结论:茗葱水提物及醇提物均对蜡状芽孢杆菌和沙门氏菌产生较好的抑制作用,从抑菌效果看醇提物优于水提物,且叶子优于鳞茎;对大肠杆菌无作用;对金黄色葡萄球菌只有醇提物起作用。茗葱可被开发成为一种天然的抑菌剂。
Objective: To investigate the antibacterial effect of different solvents on the E. coli, Staphylococcus aureus, Salmonella and Bacillus cereus. Methods: Two parts of the bulb and the leaves of M. officinalis were collected, respectively. Water extracts were prepared by decoction and ethanol extracts were prepared by ultrasonic-assisted ethanol infusion. The inhibitory effects of two extracts on four kinds of bacteria were observed by filter paper method. Different parts and different extracts of the antibacterial effect. RESULTS AND CONCLUSION: Both the aqueous extracts of M. officinalis and ethanol extract had a good inhibitory effect on Bacillus cereus and Salmonella, alcohol extracts were better than water extracts and the leaves were better than the bulbs on the antibacterial effect. Bacillus no effect; only Staphylococcus aureus alcohol extract play a role. Onion can be developed into a natural bacteriostat.