摘要:对牛蒡叶提取物抑菌作用进行初步研究，为开发天然植物防腐剂提供理论依据。以滤纸片法确定各种溶剂所得牛蒡叶提取液对大肠杆菌O157：H7、铜绿假单胞菌、单增李斯特菌、耶尔森氏菌属、肠炎沙门氏菌、金黄色葡萄球菌、副溶血性弧菌等各种食源性致病菌的抑制作用，同时采用薄层色谱和高效液相色谱对提取液中的抑菌活性物质种类及含量进行初步分析。结果表明：丙酮、乙酸乙酯、异丁醇、氯仿、乙醇和石油醚所得牛蒡叶提取液对各种食源性致病菌均有一定的抑制作用，其中丙酮、乙酸乙酯、异丁醇、氯仿所得牛蒡叶提取液抑菌作用明显优于乙醇和石油醚所得牛蒡叶提取液。薄层色谱结果显示：丙酮、乙酸乙酯、异丁醇、氯仿、乙醇和石油醚所得牛蒡叶提取液所含活性物质种类高于乙醇和石油醚所得牛蒡叶提取液。高效液相色谱结果显示：牛蒡叶提取液含量较高的成分有多种。由研究结果推测：牛蒡叶提取物的抑菌效果可能是由于多种活性物质一起协同起抑菌作用的，并非只有某个单一物质在起抑菌作用，具体起抑菌活性成分的物质有待进一步分析。

关键词 牛蒡叶；抑菌；薄层色谱；高效液相色谱

Abstract:To study anti-bacterial activities of extract from burdock leaf initially ,and to provide theoretical basis for the development of natural preservatives.This topic determined the  anti-bacterial activities of various extract from burdock leaf with filter paper method to a variety of food-borne pathogens ,such as E. coli O157: H7, pseudomonas aeruginosa, single listeria, Yale's bacteria genera, salmonella enteritidis, staphylococcus aureus, deputy hemolytic bacteria vibrio cholerae, and thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) was adopted to anlyze antimicrobial active substances from extract from burdock leaf initially. The results showed that acetone, ethyl acetate, isobutyl alcohol, chloroform, ethanol and petroleum ether extract from burdock leaf had certain antibacterial effect for a variety of food-borne pathogenic bacteria, and the antibacterial effect of acetone, ethyl acetate, isobutyl alcohol, chloroform extract from burdock leaf were superior to ethanol and petroleum ether extract from burdock leaf. High performance liquid chromatography (HPLC) showed: a variety of ingredients were anlyzed in extract from burdock leaf ,and the contents of these ingredients were higher.Speculation: There are a variety of antimicrobial active substances inextract from burdock leaf,and it is not only a single material in bacteriostatic action, it may be a variety of active substances which synergy together bacteriostasis,specific antibacterial active ingredients of the material needs further analysis.

Keywords  burdock  antimicrobial effect  TLC  HPLC