| pH值及热处理对黄连素抑菌活性的影响 |
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| 引用本文： | 王信,罗琴,杨雪梅,谭军,陈菊梅,茶映妍,鲁青.pH值及热处理对黄连素抑菌活性的影响[J].楚雄师范学院学报,2014,29(6):53-57. |
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| 作者姓名： | 王信 罗琴 杨雪梅 谭军 陈菊梅 茶映妍 鲁青 |
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| 作者单位： | 楚雄师范学院化学与生命科学学院,云南楚雄,675000 |
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| 基金项目： | 云南省应用基础研究计划资助项目，楚雄师范学院大学生创新基金 |
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| 摘 要： | 用滤纸片法测定黄连素的抑菌活性。结果显示黄连素有较宽的抗菌谱,黄连素对以下五种细菌:革兰氏阴性菌大肠杆菌及革兰氏阳性菌枯草芽孢杆菌、金黄色葡萄球菌的抑制作用较强,对真菌黑曲霉菌的抑制作用稍弱;黄连素抑菌活性不受热处理的影响,而受pH值影响较大,在pH值为4—8范围内,黄连素抑菌活性较好且稳定。采用液体稀释法,研究了黄连素的最小抑菌浓度(MIC)。结果表明,黄连素对金黄色葡萄球菌的最小抑菌浓度为62.5mg/L,对枯草芽孢杆菌的最小抑菌浓度为31.5mg/L,对大肠杆菌的最小抑菌浓度为125mg/L,对黑曲霉的最小抑菌浓度为500mg/L。
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| 关 键 词： | 黄连素 抑菌活性 温度影响 pH值影响 |
Effects of pH Value and Heat Treatment on the Antimicrobial Activity of Berberine |
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| WANG Xin,LUO Qin,YANG Xuemei,TAN Jun,CHEN Jumei,CHA Yingyan,LU Qing.Effects of pH Value and Heat Treatment on the Antimicrobial Activity of Berberine[J].journal of chuxiong normal university,2014,29(6):53-57. |
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| Authors: | WANG Xin LUO Qin YANG Xuemei TAN Jun CHEN Jumei CHA Yingyan LU Qing |
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| Institution: | (School of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, 675000, Yunnan Province) |
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| Abstract: | The antimicrobial effects of Berberine are studied by using disc diffusion method. The re-suits showed that berberine has antibacterial spectrum, inhibitory effect of berberine on bacteria gram nega-tive Escherichia coli and gram positive bacillus subtilis, Staphylococcus aureus, inhibitory effect on diseasefungus Aspergillus niger; Berberine antimicrobial activity was not affected by heat treatment, buy by pHinstead. In the pH value range of 4 -8, berberine has better antibacterial activity and stability. Minimalinhibitory concentration of berberine （MIC） was determined with the liquid dilution method and the resultsshow that the minimum inhibitory concentration of Staphylococcus aureus was 62.5 mg/L, the minimum in-hibitory concentration of the Bacillus subtilis was 31.5 rag/L, minimum inhibitory concentrations to theEscherichia coli was 125 mg/L, minimum inhibitory concentration of Aspergillus niger was 500 mg/L. |
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| Keywords: | Berberine antimicrobial effect temperature affect pH effect |
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