红薯茎叶黄酮提取物抑菌活性的研究  

Bacteriostasis of flavonoids extractive of sweet potato stem and leaf

作　　者：张锡彬[1] 张彧[1,2] 高荫榆[3] 聂艳玲[1] 于旖斯[1] 

机构地区：[1]大连工业大学 [2]南昌大学生命科学学院,南昌330047 [3]南昌大学生命科学学院

出　　处：《食品科技》2008年第1期156-159,共4页Food Science and Technology

摘　　要：以苯甲酸钠和丙酸钙为对照,研究红薯茎叶黄酮提取物对大肠杆菌、金黄色葡萄球菌、志贺杆菌、葡枝根霉和黑曲霉的抑制效果。结果表明,红薯茎叶黄酮提取物对细菌的的抑制能力明显大于对照苯甲酸钠和丙酸钙,对细菌的抑制能力明显强于对霉菌的抑制能力;而且红薯茎叶黄酮提取物抑菌活性受培养基pH和与菌悬液作用时间影响较大,而溶液pH、温度的影响较小。This paper research the bacteriostasis of sweet potato stem and leaf flavonoids extractive. The bacillus（Escherichia coli, Staphylococcus aureus and Shiga bacillus） and fungus （Rhizopus stolonifer and As- pergillus niger） were chosen in bacteriostasis experiments, and calcium propionate and sodium benzoate were used to be control. The results show that the bacteriostasis of sweet potato stems and leaf flavonoids extractive is obviously greater than natrium benzoicum and calcium propionate, and the inhibition of bacillus is greater than fungus. Besides, the flavonoids extractive of sweet potato stem and leaf is greater effected by medium pH and action time of suspension, while is a little effected by solution pH and temperature.

关 键 词：红薯茎叶 黄酮提取物 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]