Abstract: Objective: To explore the extraction and antibacterial activity of colchicine from lily root powder. Methods: Colchicine was extracted from the dry powder of lily roots. The content of colchicine in the extract was determined by using high performance liquid chromatography (HPLC). The optimal extraction conditions were explored by single factor and orthogonal array design methods. Minimal inhibitory concentration (MIC) and antibacterial rate of colchicine were measured by bacteriostasis tests in vitro. Results: The optimal extraction conditions were extraction temperature of 80 ℃, ethanol concentration of 95%, material-liquid ratio of 1:6 and extraction time of 8 h. The MICs of colchicine against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Albicans bacteria and Sarcina lutea were 0.20, 0.20, 0.24, 0.16 mg/mL and 0.20 mg/mL, respectively. Conclusion: The colchicine in lily roots has significant inhibition effect on five species of bacteria in vitro.

Key words: colchicines, lily root powder, HPLC, minimal inhibitory concentration, antibacterial rate