目的:研究蒲公英脂溶性成分对沙门氏菌的抑菌活性及其作用机理。方法:采用索氏提取法提取蒲公英脂溶性成分,纸片抑菌法分析蒲公英脂溶性成分对常见食源性致病菌沙门氏菌的抑菌作用,紫外分光光度法研究了蒲公英脂溶性成分的最低抑菌浓度,通过紫外核酸物质测定、倒置荧光显微镜染色观察、电子显微镜细菌形态分析细胞膜完整性。结果:当蒲公英脂溶性成分浓度为10 mg/mL时,抑菌圈直径为11.3 mm;紫外分光光度测定最小抑菌浓度为8 mg/mL;紫外核酸物质测定、荧光染色观察及电镜细胞形态分析均显示蒲公英脂溶性成分对细胞膜有明显破坏作用。结论:蒲公英脂溶性成分对沙门氏菌有很好抑菌活性,初步确定其抑菌作用与对菌体细胞膜的破坏作用有关。
Objective:To study the antibacterial activity and mechanism of dandelion liposoluble components against Salmonella. Method:Soxhlet extraction method was used to extract the liposoluble components from dandelion, and the antibacterial effect of dandelion liposoluble components on common foodborne pathogen Salmonella was analyzed by paper bacteriostatic method. The minimum inhibitory concentration of dandelion liposoluble components was studied by UV spectrophotometry, and the membrane integrity of the cell membrane was analyzed by ultraviolet nucleic acid assay, inverted fluorescence microscope staining and electron microscope bacterial morphology. Result:When the concentration of dandelion liposoluble component was 10 mg/mL, the inhibition zone diameter was 11.3 mm. The minimum inhibitory concentration of UV spectrophotometry was 8 mg/mL.UV nucleic acid determination, fluorescence staining observation and electron microscopic cell morphology analysis showed that dandelion liposoluble components had obvious damage to the cell membrane. Conclusion:The liposoluble components of dandelion had good antibacterial activity to Salmonella, and the mechanism of its bacteriostasis was preliminarily related to the destruction of the cell membrane.