该文为研究刺山柑石油醚、氯仿、乙酸乙酯及正丁醇萃取物对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌的体外抑菌活性及抑菌稳定性,采用打孔法及试管二倍稀释法测定刺山柑4种萃取物抑菌圈直径的大小及最小抑菌浓度,并探讨温度、紫外光、pH对乙酸乙酯及正丁醇萃取物的影响。结果表明,刺山柑乙酸乙酯、正丁醇萃取物抑菌活性优于石油醚、氯仿萃取物。稳定性试验表明,温度、紫外光照射、pH对乙酸乙酯、正丁醇萃取物的抑菌活性有一定影响。该研究结果可为刺山柑作为一种潜在的天然食品防腐剂提供一定的理论依据。
In order to study the in vitro bacteriostatic activity and stability of petroleum ether, chloroform, ethyl acetate and n-butanol extracts of Capparis spinosa L. against Escherichia coli, Staphylococcus aureus and Bacillus subtilis, the diameter of bacteriostatic zone and the minimal inhibitory concentration of these four extracts were determined by drilling method and test tube double dilution method. The effects of temperature, ultraviolet light and pH on ethyl acetate and n-butanol extracts were discussed. The results showed that the antimicrobial activities of ethyl acetate and n-butanol extracts from Capparis spinosa L. were better than those of petroleum ether and chloroform extracts. The stability test showed that temperature, ultraviolet irradiation and pH had certain effects on the antimicrobial activity of ethyl acetate and n-butanol extracts. These results provide a theoretical basis for Capparis spinosa L. as a potential natural food preservative.
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