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目的研究光石韦总黄酮、总皂苷、总多糖的抑菌作用。方法采用纸片扩散法测量光石韦总黄酮、总皂苷和多糖对8种微生物的抑菌圈大小,并采用二倍稀释法测定其对敏感菌的最低抑菌浓度(MIC)。结果光石韦总黄酮、总皂苷和多糖对供试细菌有不同程度的抑菌作用,且抑制作用均随着提取物浓度的升高而增强。结论光石韦总黄酮、总皂苷和多糖对供试菌具有一定的抑制作用,是一种潜在的亟待开发利用的植物。
Aim To study the antibacterial activity of total flavonoids, total saponins and total polysaccharides from Gwangagipu. Methods The inhibition zones of total flavonoids, total saponins and polysaccharides of Guangweiwei on eight kinds of microorganisms were measured by disk diffusion method. The minimum inhibitory concentrations (MICs) of the two antibiotics were determined by double dilution method. Results The total flavonoids, total saponins and polysaccharides of Gwangloe vera had antibacterial activity to the tested bacteria to varying degrees, and the inhibitory effect was enhanced with the increase of the concentration of the extract. Conclusion The total flavonoids, total saponins and polysaccharides of Gwangtao Wei have a certain inhibitory effect on the tested bacteria, which is a potential plant to be developed and utilized.