金银花叶提取物的抑菌效果研究  

Study on Antimicrobial Effects of Leaves Extracts of Lonicera japonica Thunb.

作　　者：赵彦杰[1] 

机构地区：[1]临沂师范学院农林学院,山东临沂276000

出　　处：《食品科学》2007年第7期63-65,共3页Food Science

摘　　要：对金银花叶提取物的抗菌作用进行了初步研究,结果表明:金银花叶提取液对供试的几种主要危害食品卫生、安全和对临床医学等具有重要影响的大肠杆菌、金黄色葡萄球菌、枯草芽胞杆菌、鼠伤寒沙门氏菌、青霉、黑曲霉、黄曲霉和酿酒酵母等均有一定抑制作用,金银花叶中的黄酮类提取物对各敏感供试菌的最低抑菌浓度分别是125、62.5、250、1000、250、62.5、250和250μg/g;金银花叶中的绿原酸类提取物对各敏感供试菌的最低抑菌浓度分别是250、250、500、2000、500、125、500和500μg/g。Antimicrobial effects of leaves extracts of Lonicera japonica Thunb.were investigated. The extracts of Lonicera japonica Thunb. Leaves exhibited variable inhibitory effects against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella typhimurium, Penicillium notatum, Aspergillus niger, Aspergillus flavus and Saccharomyces cerevisiae which were all harmful to sanitation and safety of food as well as clinical medicine. The minimal inhibitory concentration （MIC） of the flavones from Lonicerajaponica Thunb. leaves to each sensitive strain was respectively determined as 125, 62.5, 250, 1000, 250, 62.5, 250 and 250 μg/g. The minimal inhibitory concentration （MIC） of the chiorogenic acid from Lonicerajaponica Thunb. leaves to each sensitive strain was respectively determined as 250, 250, 500, 2000, 500, 125, 500 and 500 μ g/g.

关 键 词：金银花叶 提取物 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]