FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 127-130.doi: 10.7506/spkx1002-6300-201007028

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Antibacterial Activity and Stability of Extracts from Potentilla ansterina L.

YANG Dong-mei1，ZHU Xing-yi2，WANG Qiu-shuang3，BI Yang1，QIU Zhao-zheng1   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China；2. College of Pharmaceutical
    Sciences, Zhejiang University of Technology, Hangzhou 310014, China；3. Tea Research Institute, Guangdong Academy of
    Agricultural Sciences, Guangzhou 510640, China
  • Received:2009-08-12 Online:2010-04-01 Published:2010-12-29
  • Contact: YANG Dong-mei1 E-mail:ydm78@163.com;ydm78@qq.com

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Abstract:

Inhibitory effects of water extract, 60% ethanol extract and ethyl acetate extract from Potentilla ansterina L. against 6 common foodborne pathogenic bacteria were tested using agar diffusion method. Meanwhile, pH and thermal treatment affecting the antibacterial activity of the 60% ethanol extract were also investigated. Results indicated that all the 3 extracts from Potentilla ansterina L., especially the 60% ethanol extract exhibited an obvious inhibitory effect against 6 pathogenic bacteria tested. The inhibitory effects of the 60% ethanol extract against 6 pathogenic bacteria tested all reached the highest levels at pH 7. The antibacterial activity of the 60% ethanol extract exhibited good thermal stability, although the heating treatment at 121 ℃ for 30 min resulted in an obvious decrease in the antibacterial activity.

Key words: Potentilla ansterina L., extract, antibacterial activity, minimal inhibitory concentration (MIC)

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