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为了研究三峡库区獐牙菜的抑菌活性和稳定性,以纯化水、70%乙醇和乙酸乙酯作为提取溶剂对獐牙菜进行提取,通过测定抑菌圈直径大小和最低抑菌浓度(MIC)来比较不同溶剂提取物对5种常见食源性污染菌的抑制作用,同时考察热处理、pH值、紫外线照射、盐浓度对獐牙菜水提取物抑菌活性稳定性的影响。结果表明:3种溶剂提取物对测试菌均具有一定的抑菌活性,其中以纯化水提取物效果最好;热处理、pH值及紫外线照射对獐牙菜水提取物抑菌活性的稳定性影响较小,而增加盐浓度对獐牙菜水提取物的抑菌活性产生一定增效作用。
In order to study the antibacterial activity and stability of Swertia in the Three Gorges Reservoir Area, Swertia tenuiflora was extracted with purified water, 70% ethanol and ethyl acetate as extraction solvent. The diameter of the inhibitory zone and the minimum inhibitory concentration MIC) were used to compare the inhibitory effects of different solvent extracts on five common food-borne bacteria. At the same time, the effects of heat treatment, pH value, ultraviolet radiation and salt concentration on the antimicrobial activity stability of the water extract of Swertia tenuiflora were investigated. The results showed that the three kinds of solvent extracts had certain antibacterial activities against the tested bacteria, of which the purified water extract had the best effect. The stability of the antibacterial activity of Swertia tenuiflora water extracts affected by heat treatment, pH value and ultraviolet radiation Smaller, while increasing the salt concentration on the water extract of Swertia had a certain antimicrobial activity synergistic effect.