天山花楸全株抑菌作用的比较  

Antibacterial Effects of Extract from Whole Sorbus tianschanica

作　　者：白洁[1] 王艳梅[1] 赵强[1] 兰雁[1] 祖丽皮亚.玉努斯[1] 帕提古丽.马合木提[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2007年第9期125-127,共3页Food Science

基　　金：国家自然科学基金项目(30550001)

摘　　要：用一系列细菌和真菌试验了天山花楸枝条、叶、果实及根乙醇提取物的抑菌作用。结果表明一定浓度的天山花楸枝条、叶、果实及根乙醇提取物对供试细菌和真菌都显示出一定的抑制作用,MIC和MBC均较低,其抑菌活性随着提取物浓度的增大而逐渐增强。天山花楸不同部位具有一定的抑菌作用和杀菌作用,尤其是对葡萄球菌的作用更为显著。Experimented the Tianshan service tree branch, theleaf, the fruit and the root ethyl alcohol withdrawing bacteriostasisfunction with a series of bacteria and the fungus. The resultindicated the certain density the Tianshan service tree branch, theleaf, the fruit and the root ethyl alcohol withdraw the thing tosupply to try the bacterium and the fungus all demonstrated thecertain inhibitory action, MIC and MBC are lower, its bacteriostasisactiveness increases along with the withdrawing density but graduallystrengthens. Therefore the Tianshanservice tree branch, the leaf, the fruit and the root ethyl alcoholwithdraw the thing to be possible to use in food anticorrosion, maintains freshness and so on the domain, has the widespread usescope.

关 键 词：天山花楸枝条 叶、果实、根 醇提取物 抗菌活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]