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目的研究核桃青皮的体外抑菌活性。方法选取金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和深红酵母等重要指示菌为标靶,以最低抑菌浓度为指标,采用杯碟法对核桃青皮乙醇提取物的不同极性萃取部位进行抑菌活性的筛选。结果核桃青皮提取物对金黄色葡萄球菌和深红酵母不敏感,对大肠杆菌和枯草芽孢杆菌有显著的抑制作用;氯仿萃取部位对大肠杆菌和枯草芽孢杆菌有很好的抑制作用,最小抑菌浓度为62.5 mg·L-1,远低于其他极性部位。结论核桃青皮对大肠杆菌和枯草芽孢杆菌具有显著的抑菌活性。
Objective To study the antimicrobial activity of walnut green peel in vitro. Methods Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Rhodotorula spp. Were selected as targets. The minimum inhibitory concentration (MIC) was used as an index to determine the different polarity extraction sites of ethanol extract of walnut green peel Antibacterial activity screening. Results Walnut peel extract was not sensitive to Staphylococcus aureus and Rhodotorula aureus, and had a significant inhibitory effect on Escherichia coli and Bacillus subtilis. The chloroform extract had a good inhibitory effect on Escherichia coli and Bacillus subtilis, The concentration of 62.5 mg · L-1, much lower than other polar sites. Conclusion Walnut peel had significant antibacterial activities against Escherichia coli and Bacillus subtilis.