摘要
目的研究紫苏不同部位、不同提取物的体外抑菌实验效果。方法采用药敏纸片法分别测定紫苏籽油、紫苏叶和紫苏籽皮不同提取物对大肠埃希菌、枯草芽孢杆菌、八叠球菌、金黄色葡萄球菌的抑菌圈直径,采用二倍稀释法测定最低抑菌浓度(MIC)。结果紫苏叶和紫苏籽皮水浸液对枯草芽孢杆菌的抑菌最强,MIC分别为62.5和125 mg·mL-1。结论紫苏叶和紫苏籽皮水浸液、水煎液、醇提液对4种菌均有抑菌作用,水浸液对4种菌的抑菌作用较强,尤其是对枯草芽孢杆菌的抑菌作用最强。
Objective To study in vitro antibacterial activity of extracts from different parts of purple perilla. Methods The antibacterial activity of perilla seed oil, perilla leaves and seed peel against Escherichia coli, Bacillus subtilis,Sarcina and Staphylococcus aureus was studied by the disk diffusion susceptibility test （Kir-by-Bauer）. The minimum inhibitoryconcentration （MIC） was determined by tube double dilution method. Results Extracts of perilla leaves and seed peel bywater immersion extraction exerted the best antibacterial effect on Bacillus subtilis, with the MIC of 62. 5 and 125 mg·mL-1 ,respectively. Conclusion The extracts of perilla leaf and perilla peel by water immersion, water decoction and alcoholextraction have distinct antibacterial effects against four kinds of bacteria. The extracts by water immersion exert strongerantibacterial effects, especially to Bacillus subtilis.
出处
《医药导报》
CAS
北大核心
2014年第2期149-151,共3页
Herald of Medicine
基金
中国科学院科技支新项目(Y160040YD0)
石河子大学"3152"青年骨干教师项目资助
关键词
紫苏
抑菌作用
纸片法
二倍稀释法
Perilla
Bacteriostasis
Kir-by-Bauer
Double dilution method
