青蔥萃取物抑菌能力之研究

The Antibacterial Activity of the Extracts from Allium fistulosum

張讚昌(Tsan-Chang Chang) ； 段蓬福(Peng-Fu Duan) ； 林順發(Sun-Fa Lin)

《馬偕學報》 10期 (2012/08) Pp. 95-111

https://doi.org/10.7061/MJ.201208.0095

摘要

本研究選用宜蘭三星地區農會所提供之青蔥（Allium fistulosum），以進行青蔥萃取物之抑菌能力試驗。首先將青蔥根、莖、葉等不同部位於乾燥後以30％乙醇進行萃取，並將萃取液濃縮以取得不同部位青蔥萃取物。利用紙錠擴散法及試管稀釋法，以進行青蔥不同部位萃取物之抑菌環試驗及其最低抑菌濃度（MIC）與最低殺菌濃度（MBC）之檢測。試驗菌株選用購自菌種保存中心（BCRC）之標準菌株，其中革蘭氏陽性菌（G(+)菌）包括枯草桿菌（Bacillus subtilis，ATCC6051）和金黃色葡萄球菌（Staphylococcus aerus，ATCC6538），及革蘭氏陰性菌（G(-)菌）包括大腸桿菌（Escherichia coli，ATCC10536）和綠膿桿菌（Pseudomonas aeruginosa，ATCC9027）。結果顯示，不同濃度大蒜辣素（allicin）及不同季節青蔥萃取物均具有抑菌作用，且不同部位以蔥葉及蔥白萃取物對於上述菌株均具有抑菌作用，其中蔥白萃取物對於枯草桿菌（Bacillus subtilis，ATCC6051）具有較佳之抑菌能力，其MIC為0.2 mg/ml，MBC為0.4 mg/ml。在大蒜辣素（allicin）10^(-7)～10^(-2) mg/ml不同濃度對B. subtilis、S. aureus、E. coli和P. aeruginosa等不同菌株抑菌能力比較結果，得知不同allicin含量對B. subtilis、S. aureus和P. aeruginosa等菌株之抑菌能力具有良好的線性關係。

關鍵字

青蔥 ； 大蒜辣素 ； 抑菌能力 ； 紙綻擴散法 ； 最低抑菌濃度 ； 最低殺菌濃度

並列摘要

In this study, we used the Allium fistulosum from Sunshin Area Farmer's Association, with 30% ethanolic extracts of Welsh onions in different parts of antibacterial activity test. First, located in different departments of the Welsh onion roots, stems, leaves dry with 30% ethanol extraction, and extraction solution was concentrated to obtain the different parts of Welsh onion extract. Using disc agar diffusion test and tube dilution test to that the Allium fistulosum different parts of the extract inhibition zone test and its minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of the test. Test strains selected standard strains purchased from the Bioresource Collection and Research Center (BCRC), Gram-positive bacteria (G (+) bacteria), including Bacillus subtilis (ATCC6051) and Staphylococcus aureus (ATCC6538), and Gram-negative bacteria (G (-) bacteria), including Escherichia coli (ATCC10536) and Pseudomonas aeruginosa (ATCC9027). The results showed that different concentrations of allicin and the different seasons of Allium fistulosum extract has antibacterial activity, and the extract of different parts of the onion leaves and stems for the above strain has antibacterial activity, which the onion stems extracts of Bacillus subtilis (ATCC6051) has a better antibacterial activity, the MIC of 0.2 mg / ml and MBC of 0.4 mg / ml. Allicin's concentration from 10-7 to 10-2mg/ml of the antimicrobial activity of B. subtilis, S. aureus, E. coli and P. aeruginosa. The result showed allicin content of B subtilis, S. aureus and P. aeruginosa of antimicrobial activity with a good linear relationship.

並列關鍵字

Allium fistulosum ； allicin ； antibacterial activity ； disc agar diffusion test ； minimal inhibitory concentration ； MIC ； minimal bactericidal concentration ； MBC