南瓜不同部位抗菌活性研究

利用乙醇、甲醇和蒸馏水作提取剂分别提取南瓜不同部位（瓜皮、瓜肉、瓜瓤）中的抗菌物质，并通过滤纸片法、琼脂孔扩散法测定其抗菌活性。实验结果显示，南瓜的甲醇提取液对枯草芽孢杆菌（G＋）和大肠杆菌（G-）的抑菌作用更为明显，且瓜瓤中抗菌物质含量最为丰富；南瓜的甲醇-瓤提取液对大肠杆菌的最低抑菌浓度为10％，对枯草芽孢杆菌的最低抑菌浓度为15％；初步鉴定瓜瓤中有良好抗菌活性的成分为脂溶性物质。

The study for antiseptic activity of Pumpkin

In this study, the antibacterial material was extracted by 95%ethyl alcohol, methyl alcohol and distilled water in different parts of the ripe Pumpkin（pericarp, sarcocarp and melon pulp）.Filter paper method and agar diffusion method were used to measure the antiseptic activity of antibacterial material .The trial results showed that inhibitory effect of the methyl al-cohol extract of pumpkin on Bacillus subtilis （ G＋） and Escherichia coli （ G-） was more obvious than others , and the anti-bacterial material content is most abundant in the melon pulp .The minimum inhibition concentration （ MIC） of the antibacteri-al material to E.coli was 10%, and 15%to B.subtilis.Preliminary conclusion can be drawn that antibacterial activity com-ponents were liposoluble substance in the melon pulp .