马缨丹抑菌试验研究

目的：研究马缨丹的体外抑菌效果。方法：制备马缨丹水煎煮液和乙醇提取液,测定其对枯草芽孢杆菌、大肠杆菌和金黄色葡萄球菌的抑菌圈直径、最小抑菌浓度及灭菌前后提取液抑菌效果的变化。结果：当两种提取液生药含量大于0.4 g/mL时,它们对三种细菌的抑菌效果依次为：枯草芽孢杆菌〉金黄色葡萄球菌〉大肠杆菌。马缨丹乙醇提取液对三种细菌的最小抑菌浓度分别为1/64g/mL1、/16g/mL和1/32g/mL,都比水煎煮液的结果1/32g/mL、1/8g/mL和1/16g/mL低。两种提取液经121℃高压蒸汽灭菌处理后对枯草芽孢杆菌和金黄色葡萄球菌的抑制作用有所增强。结论：两种提取液对三种细菌均有不同程度的抑制作用,因此,马缨丹可考虑用于食品、化妆品及饲料防腐等领域,以提高产品质量。

Study on the Antibacterial Experiment of Lantana camara

Objective: The antibacterial effect of Lantana camara were studied in vitro. Method: The water extract and the ethanol extract from Lantana camara were produced, and their antibacterial experiment on the diameter of inhibition zone, the minimal inhibory concentration and the antibacterial effect of before and after sterilization to Bacillus subtilis, Escherichia coli and Staphylococcus aureus were determined. Result: The antibacterial effect of these two extract from Lantana camara was Bacillus subtilis > Staphylococcus aureus > Escherichia coli when the concentration of these two extract were higher than 0.4 g/mL. The minimal inhibory concentration of the ethanol extract with Lantana camara to these three bacteria were l/64g/mL, 1/16g/mL and 1/32g/mL, which were lower than the minimal inhibory concentration of the water extract with Lantana camara, which were 1/32g/mL, 1/8g/mL and 1/16g/mL. The antibacterial effect of these two extract to Bacillus subtilis and Staphylococcus aureus strengthened when they were treated under 121℃ high temperature. Conclusion: These two extract from Lantana camara had different antibacterial effect on these three bacteria. So Lantana camara can be added to some food, cosmetics and feedstuff as preservative to improve the quality of them.