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以三角梅植株茎、叶、花为试材,采用最低抑菌浓度试验和测定抑菌圈大小试验,研究茎、叶、花水提取液对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌效果。结果表明:茎、叶、花水提取物对3种菌均有抑菌效果,通过测定它们的最低抑菌浓度(MIC)及抑菌圈大小可知,三角梅叶水提取液的抑菌效果最好,其次是茎,花的抑菌效果最差。茎、叶水提取液对大肠杆菌的抑菌效果最好,花水提取液对金黄色葡萄球菌的抑菌效果最好。通过不同pH值条件下茎、叶、花水提取液抑菌效果测定,在酸性条件下,水提取液对各菌种的抑菌效果较好。该试验为进一步开发利用三角梅资源,为天然食品防腐保鲜剂的开发提供理论依据。
The stems, leaves and flowers of Bougainvillea cuspidata were used as materials to test the inhibitory concentration of stems, leaves and flowers against Escherichia coli, Staphylococcus aureus and Bacillus subtilis Bacteria effect. The results showed that the stem, leaf and flower water extract had antibacterial effect on the three kinds of bacteria. By measuring the minimum inhibitory concentration (MIC) and the size of the inhibition zone, Good, followed by stems, flower antibacterial effect of the worst. The inhibitory effect of stem and leaf water extracts on Escherichia coli was the best, and the effect of water extract on Staphylococcus aureus was the best. The antibacterial effect of the extracts of stem, leaf and flower under different pH values was tested. Under acidic conditions, the antibacterial effect of water extract on each strain was better. The trial for the further development and utilization of Bougainvillea resources for the preservation of natural food preservation agent provides a theoretical basis.