麦胚黄酮抑菌作用研究  

Study on Antibacteriality of The Flavonoids of Wheat Germ

作　　者：翟爱华[1] 韩艳慧[1] 杨健[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2005年第5期69-72,共4页journal of heilongjiang bayi agricultural university

摘　　要：采用二倍稀释法和管碟法对麦胚黄酮进行体外抑菌试验,结果表明:对灰葡萄孢、白色念珠菌、黑根霉、意大利青霉、扩展青霉等真菌抑菌效果好;对大肠杆菌、金黄色葡萄球菌、链格孢稍差。麦胚黄酮对试验中几种测试菌的MIC值分别为:对灰葡萄孢MIC为1.25mg/mL;其次为大肠杆菌,其MIC为1.625mg/mL;白色念珠菌、黑根霉、意大利青霉、链格孢、扩展青霉稍差,其MIC为2.5mg/mL;金黄色葡萄球菌最次,其MIC为3.25mg/mL。The double-dilution and pipe-plate method were used to examine the Flavonoids of Wheat Germ （FWG）antibacterial ability in vitro and the results indicated that its antibacterial ability was better on Botrytis cinerea, Candida albicans, Rhizopus, Penicillium italicum and Pennicillium expansum than that on Escherichia coli, Staphyloccus aureus and Alternaria alteranata. The MIC value was 1.25 mg/mL for botrytis cinerea, 1.625 mg/mL for Escherichia coli, 2.5 mg/mL for Rhizopus, Penicillium italicum, Alternaria alteranata and Pennicillium expansum, and 3.25 mg/mL for Staphyloccus respectively.

关 键 词：麦胚黄酮 二倍稀释法 管碟法 抑菌作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]