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研究天然副产物荞麦壳水提取物对常见的金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌及沙门氏菌的抑制作用。以甜荞麦壳为材料,热水为提取溶剂,浓缩干燥后得到荞麦壳粗提物质,进一步使用大孔树脂纯化后进行最小抑制浓度(MIC)和抑菌圈试验。结果表明:荞麦壳提取物对大肠杆菌的抑菌效果最为明显,对金黄色葡萄球菌无抑菌活性。荞麦壳粗提物的MIC分别为大肠杆菌10 mg/m L,沙门氏菌和枯草芽孢杆菌均为20 mg/m L。大孔树脂吸附纯化后的样品的抑菌圈明显大于粗提物,证明荞麦壳水提取物中抑菌活性的主要物质为黄酮类化合物。
To study the inhibitory effect of natural by-product buckwheat shell water extract on common Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Salmonella. Using buckwheat shell as material and hot water as extraction solvent, the crude extract of buckwheat shell was obtained after concentration and drying, and the MICs and inhibition zones were further purified by macroporous resin. The results showed that buckwheat shell extract had the most obvious bacteriostasis effect on Escherichia coli and had no antibacterial activity against Staphylococcus aureus. The MICs of the buckwheat shell extracts were 10 mg / mL for Escherichia coli, 20 mg / mL for Salmonella and Bacillus subtilis, respectively. The inhibition zone of the macroporous resin adsorption-purified sample was significantly larger than that of the crude extract. The main substance that proved the antibacterial activity of buckwheat shell water extract was flavonoid.