| 摘要: |
| 采用超声波提取技术提取紫花地丁中的抗菌活性成分，通过抑菌试验进行活性部分追踪，运用化学方法进一步分离纯化其抗菌活性成分，并用紫外光谱分析和高效液相色谱法（HPLC）测定其纯度，最后用试管比浊法测定其抗菌活性。结果表明，分离纯化所得的化合物为黄酮类．纯度为97.50%；该化合物对沙门氏菌和乳房炎病原菌包括金黄色葡萄球菌、乳房链球菌、停乳链球菌、无乳链球菌及大肠杆菌的最低抑菌浓度分别为312，39，156，156，312及39 μg/mL，最低杀菌浓度分别为625，312，312，312，625及312 μg/mL。 |
| 关键词: 紫花地丁 抗菌活性 分离纯化 黄酮 |
| DOI： |
| 分类号: |
| 基金项目:杨凌科研基金项目(2003JB03-1) |
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| Studies on antibacterial constituents in Viola yedoensis |
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| Abstract: |
| The antibacterial constituents from Viola yedoensis is extracted by ultrasonic extraction technique.Then antibacterial test is conducted to trace the active section,and an antibacterial compound is separated and purified through chemical methods.According to ultraviolet spectrum data,High Performance Liguid Chromatography (HPLC) assayed its fineness.Eventually,turbid degree comparison method with cuvettes is used to measure its antibacterial activity.It is concluded that the compound is flavonoids,and its content is 97.50 %.To Salmonella and pathogentic bacteria of dairy cow including S.aureas,S.uberis,S.dysagalactiae,S.agalactiae and E.coli.,its minimal inhibitory concentration (MIC,μg/mL) is 312,39,156,156,312,39 and minimal bacteriostatic concentration (MBC,μg/mL) is 625,312,312,312,625,312. |
| Key words: Viola yedoensis antibacterial activity isolation and purification flavonoids |
