花椒子不同提取物的体外抑菌效果

摘要

为研究花椒(Zanthoxylum bungeanum Maxin)子提取物的体外抑菌作用,用石油醚、乙酸乙酯、正丁醇、无水乙醇、蒸馏水5种试剂从花椒子中提取其活性成分进行抑菌试验.结果表明,花椒子的抑菌活性部位是乙酸乙酯和水的提取物,其中乙酸乙酯提取物的抑菌作用较强,对金黄色葡萄球菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)分别为12.500 mg/mL和25.000 mg/mL,对大肠杆菌的最小抑菌浓度和最小杀菌浓度分别为25.000 mg/mL和50.000 mg/mL.试验表明花椒子提取物在体外对细菌有一定的抑制作用.%To study the antimicrobial effects of different extracts from Zanthoxylum bungeanum seed,petroleum,ethyl acetate,n-butyl alcohol,absolute ethyl alcohol and water were used to extract active ingredients of Z.bungeanum seed.The results showed that the active compositions of Z.bungeanum seed were in its ethyl acetate and water extract,among which the ethyl acetate extract was more active,as its minimal inhibitory concentration (MIC) and minimum bactericidal concentration(MBC) to Staphylococcus aureus was 12.500 mg/mL and 25.000 mg/mL respectively,while to Escherichia coli was 25.000 mg/mL and 50.000 mg/mL respectively.According to the experiment,extracts from Z.bungeanum seed had certain in vitro antibacterial effects.