箭竹叶提取物的抗微生物作用  

Antimicrobial Activity of Leaves Extracts from Sinaraundinaria nitida

作　　者：陈彦[1] 林晓艳[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621000

出　　处：《食品科学》2006年第5期64-67,共4页Food Science

基　　金：四川省教育厅青年基金项目(2000KY-11-1);西南科技大学农学基金项目

摘　　要：对箭竹叶提取物的抗菌作用进行了初步研究,结果表明:箭竹叶提取液对供试的几种主要危害食品卫生、安全和对临床医学以及生物材料等具有重要影响的金黄色葡萄球菌、表皮葡萄球菌、黑曲霉、酿酒酵母和大肠杆菌等均有抑制效果,以芦丁黄酮类物质计的箭竹叶提取物对各敏感供试菌的最低抑菌浓度分别是7.50、7.50、7.50、7.50和15.00mg/100ml。Antimicrobial effects of flavonoid extracts of Sinaraundinaria nitida leaves were investigated. The extracts of S. nitida leaves exhibited variable degrees of inhibitory effects against Staphylococcus aureus, S. epidermidis, Aspergillus niger, Saccharomyces cerevisiae and Escherichia coil which were all harmful to sanitation and safety of food. Clinical medicine and biomaterials. The minimal inhibitory concentration （MIC） of the extract, calculated to be rutin concentration, for each sensitive strain is respectively determined as 7.50, 7.50, 7,50, 7.50 and 15.00mg/100ml.

关 键 词：箭竹叶 提取物 抑菌 黄酮类 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ464.3[轻工技术与工程—食品科学与工程]