| 荸荠英提取物抑菌特性初探 |
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| 引用本文： | 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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| 作者姓名： | 郝淑贤 刘欣 黄卉 陈永泉 石红 |
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| 作者单位： | 1. 中国水产科学研究院,南海水产研究所,广东,广州,510300
2. 华南农业大学,食品学院,广东,广州,510642 |
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| 基金项目： | 广东省社会发展科技攻关项目 |
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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．
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| 关 键 词： | 荸荠英 抑菌特性 最低抑菌浓度 |
| 文章编号： | 1001-411X（2006）03-0115-03 |
| 收稿时间： | 2005-01-14 |
| 修稿时间： | 2005-01-14 |
Study on Antimicrobial Effects of Puchiin Extracts |
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| HAO Shu-xian,LIU Xin,HUANG Hui,CHEN Yong-quan,SHI Hong.Study on Antimicrobial Effects of Puchiin Extracts[J].Journal of South China Agricultural University,2006,27(3):115-117. |
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| Authors: | HAO Shu-xian LIU Xin HUANG Hui CHEN Yong-quan SHI Hong |
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| Institution: | 1 South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, China; 2 College of Food Science, South China Agric. Univ. , Guangzhou 510642, China |
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| 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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| Keywords: | puchiin antimicrobial properities minimum inhibitory concentration |
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