| 几种香辛料的体外抑菌研究 |
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| 引用本文： | 苏乐文,李洋,纪培煜,邓昊翔,李琳.几种香辛料的体外抑菌研究[J].现代农业科技,2022(16). |
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| 作者姓名： | 苏乐文 李洋 纪培煜 邓昊翔 李琳 |
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| 作者单位： | 电子科技大学中山学院,电子科技大学中山学院,电子科技大学中山学院,电子科技大学中山学院,电子科技大学中山学院 |
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| 摘 要： | 摘 要【目的】 考察不同香辛料（乌梅、石榴皮、鼠尾草、公丁香）提取物对金黄色葡萄球菌、大肠杆菌、腐败希瓦氏菌、铜绿假单胞菌、荧光假单胞菌、枯草芽孢杆菌的体外抗菌活性影响并探讨香辛料可能存在的协同增效效应。【方法】采用牛津杯平板扩散法，以最小抑菌圈直径确定不同香辛料提取液的最低抑菌浓度（MIC），同时采用棋盘法测定乌梅、石榴皮的联合抑菌效果。 【结果】 4种香辛料（乌梅、石榴皮、鼠尾草、公丁香）提取物对金黄色葡萄球菌的MIC为15.62、15.62、125、31.25mg/mL；对腐败希瓦氏菌的MIC为7.81、3.905、250、62.5mg/ml；乌梅与石榴皮复配对大肠杆菌的FIC为1.25；对金黄色葡萄球菌的FIC为2.5；对荧光假单胞菌的FIC为0.25；对腐败希瓦氏菌的FIC为0.75；对枯草芽孢杆菌的FIC为2.5；对铜绿假单胞菌的FIC为1。【结论】乌梅与石榴皮单独使用时表现出较鼠尾草和公丁香更好的抑菌效果；腐败菌对香辛料更为敏感；乌梅与石榴皮复配后对荧光假单胞菌有协同增效作用；对腐败希瓦氏菌及铜绿假单胞菌有相加效应。
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| 关 键 词： | 体外抑菌 香辛料 最低抑菌浓度（MIC） 部分抑菌浓度指数（FIC） 联合抑菌 |
| 收稿时间： | 2021/11/24 0:00:00 |
| 修稿时间： | 2021/11/30 0:00:00 |
Study on Antimicrobial Activity of Spices (black plum, pomegranate peel, sage, cloves) Extract in Vitro In Vitro Antibacterial Effect of 4 Species on Different Microorganism |
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| Abstract: | Objective] This paper was design to observe the antibacterial effect of 4 spice (black plum, pomegranate peel, sage, cloves) extracts at different concentrations on 6 microorgnisms (Staphylococcus Aureus, E. coli, Shewanella Putrefaciens, Pseudomonas Aeruginosa, Pseudomonas Fluorescent and Bacillus Subtilis) and their potential synergistic effect were explored. Methods] Different concentrations of extracts were added in the Oxford cups to measure the size of inhibition zone and the minimum inhibitory concentration (MIC) of different species were determined by double dilution method. The spices with the best antibacterial effect were designed to examine the combined effect by punnett square. Results] The MIC of the 4 spices (black plum, pomegranate peel, sage, cloves) for Staphylococcus Aureus were 15.62, 15.62, 125 and 31.25mg/mL differently and for Shewanella Putrefaciens were 7.81, 3.905, 250 and 62.5mg/ml. The combined effect of black plum and pomegranate peel (FIC) for E. coli, Staphylococcus Aureus, Pseudomonas Fluorescent, Shewanella Putrefaciens, Pseudomonas Aeruginosa and Bacillus Subtilis were 1.25, 2.5, 0.25, 0.75, 1 and 2.5. Conclusion] The antibacterial effect of black plum and pomegranate peel was better than that of the other two spices. The synergistic effect of black plum and pomegranate peel on Pseudomonas Fluorescein and additive effect of their combination on Shewanella Putrefaciens were observed. |
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| Keywords: | antibacterial activity spices Minimum inhibitory concentration (MIC) partial inhibitory concentration index (FIC) synergistic effect |
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