几种藏香原料燃烧烟尘对青霉菌(Penicillium sp.)和曲霉菌(Aspergillus sp.)抑菌效果测定

为了解藏香原料对空气中真菌的抑制作用，采用用滤纸片吸附烟尘法，测定了九种藏香原料燃烧烟尘对青霉菌和曲霉菌的皿内抑制效果。结果表明：供试藏香原料对两种真菌均有不同程度的抑制效果；对青霉菌（penicillium.sp）而言，竹黄抑菌效果最强，广香、肉蔻以及丁香次之，草红花和白寇最弱；竹黄和肉蔻对曲霉菌(Aspergillus.sp)抑菌效果最强，广香和丁香次之，白寇则最弱。

Effects of Burning Smoke of Several Tibetan Incense Ingredients on the Antibacterial Activity of Penicillium sp. and Aspergillus sp.

In order to understand effects of tibetan incense ingredients ,filter paper absorbing burning smoke method was designed to determine inhibition effect of nine kinds of tibetan incense ingredients on penicillium.sp and Aspergillus.sp.The result indicates that the tibetan incense materials have different degrees of inhibition; For penicillium.sp , tabasheer has the most significant inhibition action , and costusroot ,nutmeg and clove have relatively obvious influence on penicillium.sp ,however, the inhition of safflower and cardamon fruit is the weakest; The inhition of tabasheer ande nutmeg on Aspergillus.sp is the most obvious ,and costusroot and clove have relatively distinct influence,however,the inhibition of cardamon fruit is the weakest.