中文摘要：

以大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌为供试菌,比较了生黄精与制黄精多糖的抑菌效果;发现生黄精与制黄精多糖对3株供试菌均有抑制效果,其对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌的抑菌圈直径分别为（10.75±0.39）、（10.90±0.94）、（10.20±0.45）mm,（12.55±0.85）、（9.73±0.37）、（11.50±0.27）mm,最小抑菌浓度（MIC）依次为1.23、0.98、1.31 mg/m L,0.67、1.16、0.74 mg/m L。结果显示,制黄精多糖对大肠杆菌、金黄色葡萄球菌的抑制效果较好,生黄精多糖则对枯草芽孢杆菌的抑制作用相对较强。

英文摘要：

The antibacterial effect produced by polysaccharides was compared in this experiment between raw materials and processing Polygonatum sibiricum with the bacteria of Escherichia coli, Bacillus subtilis and Staphylococcus aureus. The results showed that the strains could be inhibited by Polygonatum polysaccharides extraction. The inhibition zones of raw Polygonatum sibiricum to the above bacteria were（10.75±0.39） mm,（10.90±0.94） mm and（10.20±0.45） mm, while processing Polygonatum sibiricum were（12.55±0.85） mm,（9.73±0.37） mm, and（11.50±0.27） mm. Moreover, corresponding minimal inhibitory concentration（MIC） to the three bacteria were respectively 1.23 mg/m L, 0.98 mg/m L and 1.31 mg/m L for raw Polygonatum polysaccharides and 0.67 mg/m L, 1.16 mg/m L and 0.74 mg/m L for processing Polygonatum polysaccharides. As a result, antibacterial effect produced by processing Polygonatum polysaccharides to Escherichia coli and Staphylococcus aureus was better. Otherwise, raw Polygonatum polysaccharides were easier to inhibit Bacillus subtilis.