Study on Bacteriostasis of the Red Pigment Extracts from the L.chinense Var.rubrum Flower

Abstract

Abstract: The red pigment in Lorpetalum.chinense Var. rubrum’s flowers was extracted with microwave treatment and 20% ethanol, step-purified with alcohol butyl, petroleum ether and ethyl acetate. The antibacterial activities of the extract and its diferent extracts against the three kinds of bacteria were determined by Oxford Cup method. Then the bacteriostasis coefficient in contrast with norfloxacin were gotten. The results show was that the extracts inhibited the growth of Staphylococcus aureus, Escheichia coli and Shigella dysenteriae efficaciously. The MIC of the extract were about 0.1～0.5g/ml against Staphylococlus aureus, and Shigella dysenteroae. The extract was stable when treat at high temperature, or at pH2～7, or at ultraviolet.

Key words: flower of L.chinense Var.rubrum, red pigments, antibacterial activity

LU Cheng-Ying, TANG Ke-Hua, HUANG Zao-Cheng, ZHANG Min, CAO Yong. Study on Bacteriostasis of the Red Pigment Extracts from the L.chinense Var.rubrum Flower[J]. FOOD SCIENCE, 2005, 26(10): 107-110.

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Study on Bacteriostasis of the Red Pigment Extracts from the L.chinense Var.rubrum Flower

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