关键词：
白花地胆草;水煎煮液;乙醇提取液;抑菌试验;最小抑菌浓度(MIC)
摘 要：
制备白花地胆草的水煎煮液和乙醇提取液,测定其对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的抑菌圈直径、最小抑菌浓度(MIC)及灭菌前后抑菌效果的影响。结果表明,两种提取液在一定浓度范围内对3种细菌都有不同程度的抑制作用,而且,随着药液浓度的增大,抑制作用也逐渐增强。两种提取液对金黄色葡萄球菌的MIC均小于其对大肠杆菌和枯草芽孢杆菌的MIC。两种提取液经121℃高压蒸汽灭菌处理后对金黄色葡萄球菌的抑制作用有所增强。可考虑将白花地胆草用于食品、化妆品防腐等领域,以提高其综合利用价值。
译 名：
Study on the Antibacterial Effect of Elephantopus tomentosus to Common Bacteria
作 者：
LIN Yan-wen(Department of Life Science,Huizhou University,Huizhou 516007,Guangdong,China)
关键词：
Elephantopus tomentosus;water extract;ethanol extract;antibacterial experiment;minimal inhibition concentration(MIC)
摘 要：
The water extract and the ethanol extract of Elephantopus tomentosus 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 Escherichia coli,Bacillus subtilis and Staphylococcus aureus were determined.The results indicated that these two extracts in a concentration rage had antibacterial effect on these three bacteria.And the antibacterial effect increased as the concentration of these two extract increased.The minimal inhibition concentration of these two extract to S.aureus were lower than that to Escherichia coli and Bacillus subtilis.The antibacterial effect of these two extract to S.aureus strengthen when they were treated under 121℃ high temperature.So Elephantopus tomentosus could be added to food and cosmetics as preservative to improve the value of comprehensive utilization of them.
