丁香水提物的抑菌效应及对兔标本保存效果的研究

祖文轩; 侯文瀚; 王银燕; 林娜; 桂航; 张倩楠; 陈士文

doi:10.13898/j.cnki.issn.1000-2200.2021.11.003

丁香水提物的抑菌效应及对兔标本保存效果的研究

Effect of the antimicrobial activities of water extracts from clove on rabbit specimen preservation

摘要

摘要:
目的探讨丁香水提物的抑菌及组织保存作用。
方法用水提法提取丁香主要成分液体，以10%甲醛及蒸馏水作对照，测定3组液体对金黄色葡萄球菌及大肠杆菌的抑菌圈大小，和对兔皮组织保存效果，并采用二倍稀释法测定丁香水提抑菌液的最小抑菌浓度。
结果丁香水提液无刺激性气味，对金黄色葡萄球菌及大肠杆菌均有抑菌作用，最小抑菌浓度分别为125 mg/mL和62.5 mg/mL。作为保存液在12周内未有细菌检出。
结论丁香水提物具有一定的抑菌作用，在一定时间内有较好的组织保存作用。

Abstract:
ObjectiveTo study the effects of water extracts from clove on the antimicrobial activities and the tissue preservation.
MethodsThe extraction products of clove were obtained by water extraction, then the bacteriostatic ring size and tissue preservation effect were compared with 10% formalin group and distilled water group.The minimum inhibitory concentration was determined by double dilution method.
ResultsWater extracts from clove has no obvious irritating odor which has an inhibitory effect on both E.coli and Staphylococcus aureus.The minimum inhibitory concentrations were 125 mg/mL and 62.5 mg/mL, respectively.No bacteria in the water extracts from clove as preservative solution were detected in 12 weeks.
ConclusionsThe water extracts from clove has the certain bacteriostatic effect, which exerts a better preservation influence on the tissue specimen in a certain time.

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