Antibacterial Activity and Composition of Ethanol Extract from Fructus Mume

doi:10.7506/spkx1002-6630-201117039

Abstract

Abstract: The antibacterial activity of absolute ethanol extract from Fructus Mume and its resistance to pH and temperature were investigate in this study. Its major antibacterial composition was preliminarily analyzed by thin layer chromatography)/bioautography method using chloroform-methanol (5:1, V/V) as the development solvent. The results showed that the extract had strong inhibitory effect against Bacillus cereus and Pseudomonas. The minimum inhibitory concentration (MIC) was in the range of 2.5－5.5 mg/mL. The optimal medium pH was 5－6. Meanwhile, the ethanol extract was stable to temperature. Organic acids were initially identified as the major antibacterial components in the ethanol extract based on comparisons with citric acid and its alkali neutralized counterpart.

Key words: Fructus Mume, antibacterial activity, thin-layer chromatography (TLC), bioautography

CLC Number:

TS202.3

LIU Meng-yin，LIU Fang，ZHOU Tao，ZHU Yong-zhi，WAND Dao-ying，XU Wei-min. Antibacterial Activity and Composition of Ethanol Extract from Fructus Mume[J]. FOOD SCIENCE, 2011, 32(17): 190-193.

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Antibacterial Activity and Composition of Ethanol Extract from Fructus Mume

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