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《Journal of Food Safety & Quality》 2015-02
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Antibacterial effects of 7 Chinese tannin extracts

WANG Wan-Qian;HUANG Chen;CHEN Ben-Long;Animal,Plant and Foodstuffs Inspection Center, Tianjin Entry-Exit Inspection and Quarantine Bureau;  
Objective To study antibacterial activity of extracts from Chinese herbs including Rhus chinensis Mill, Punica granatum Linn, Rheum palmatum Linn, Rhizoma polygoni Cuspidati, Scutellaria baicalensis Georgi, Radix Sanguisorbae, and Terminalia chebula Retz against 12 pathogenic bacteria isolated from eels. Methods The method of Soxhlet extraction and ultrasonic extraction was used to extract active ingredients from 7 kinds of Chinese medicine with water and alcohol as the extraction solvents respectively. The method of plate dilution was adopted for the drug sensitive test of the 12 bacterial strains to determine minimum bacteriostatic concentration(MIC) and minimum bactericidal concentration(MBC) of each extract against the 12 kinds of pathogenic bacteria. Results Extracts from these Chinese herbs had antibacterial effect in different extents on the 12 bacteria. For Rhus chinensis Mill, Punica granatum Linn, Rheum palmatum Linn, and Rhizoma polygoni Cuspidati, the effect of Soxhlet extraction was better than that of ultrasonic extraction. For Radix Sanguisorbae and Terminalia chebula Retz, the effect of ultrasonic extraction was better than that of Soxhlet extraction. Extracts from Rhus chinensis Mill by ultrasonic ethanol extraction had the best antibacterial activity. Conclusion Single application of extract from 7 Chinese herds exhibits antibacterial activity in different extents. The volume fraction of ethanol and the ratio of extract to solvent have significant influence on antibacterial effects.
【CateGory Index】: R285
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