荸荠英提取物抑菌特性初探
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Study on Antimicrobial Effects of Puchiin Extracts
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    摘要:

    采用平板涂布法、滤纸片法等对荸荠英提取物的抑菌活性进行了初步研究.发现其乙醇提取物具有一定的抗菌活性,在pH7条件下,提取物对细菌具有较好的抑菌效果,其中对金色葡萄球菌的最低抑菌质量浓度为0.63g/L,对大肠杆菌、枯草芽孢杆菌的最低抑菌质量浓度均为1.25g/L,强于山梨酸钾,而对霉菌、酵母的抑菌效果则较差,弱于山梨酸钾.

    Abstract:

    Ethanol extracts of puchiin were assayed for its antimicrobial properities. The result showed puchiin extracts had antibacterial activities. Futhur more, it was revealed that puchiin extracts had strong anti-microbial activity against bacterial tested under the condition pH 7. Minimum inhibitory concentration value of extracts to Staphylococcus aureus, Escherichia coli and Bacillus subtilis was 0.63, 1.25, 1.25 g/L respectively, which was stronger than molds and budding fungus was weaker than that that of potassium sorbate. Antimicrobial activity against of potassium sorbate.

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郝淑贤,刘欣,黄卉,陈永泉,石红.荸荠英提取物抑菌特性初探[J].华南农业大学学报,2006,27(3):115-117

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  • 收稿日期:2005-01-14
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