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采用4种不同溶剂分别对楝树(Melia azedarach L.)叶、楝枝及楝子有效成分进行提取,以牛津杯法比较了各种提取物对3株细菌的抑菌活性,并用双倍试管稀释法测定了最佳提取物的最小抑菌浓度和最小杀菌质量浓度。结果表明:楝叶、楝枝及楝子水提物的抑菌活性最好;楝子水提物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的抑菌作用最强,最小抑菌质量浓度为7.8、125、125 g/L,最小杀菌质量浓度为125、500、500 g/L。
Four different solvents were used to extract the active constituents of Melia azedarach leaves, neem branches and neem seeds respectively. The antibacterial activities of various extracts against three strains of bacteria were compared by the Oxford cup method. The minimum inhibitory concentration and the minimum bactericidal concentration of the best extract were determined by dilution method. The results showed that: the neem leaves, the neem and water extracts of the best antibacterial activity of the best; water extract of Staphylococcus aureus, Escherichia coli, Bacillus subtilis the strongest antibacterial activity, the minimum inhibitory concentration 7.8,125,125 g / L, the minimum bactericidal concentration of 125,500,500 g / L.