丁香酚体外抑菌作用研究  

Study on Antibacterial Activity of Eugenol in vitro

作　　者：吕世明[1,2] 陈杖榴[1] 陈建新[1] 邱电[1] 李春梅[1] 

机构地区：[1]华南农业大学兽医学院,广东广州510642 [2]贵州大学动物科学学院,贵州贵阳550025

出　　处：《食品科学》2008年第9期122-124,共3页Food Science

基　　金：广东省重点实验室建设资金资助项目

摘　　要：应用微量稀释法对丁香酚体外抑菌活性进行了研究。结果表明，丁香酚对12种常见细菌具有较好的抑菌作用，其中对大肠杆菌ATCC25922（质控菌）的效果最好，其最低抑菌浓度（MIC）、最低杀菌浓度（MAC）分别为5μg／ml和10μg／ml；对蜡状芽孢杆菌作用较差，MIC和MBC分别为320μg／ml和64μg／ml其余菌株的MIC和MBC分别在20-80μg／ml和40-16μg／ml之间。而时间．杀菌曲线法实验结果表明，丁香酚抑菌作用特性表现为较强的浓度依赖性，其良好的抑菌活性可作为潜在的天然食品防腐剂进一步研究和开发。The antibacterial activities of eugenol in vitro to 12 kinds of bacteria were tested by micro-volume broth dilution method, respectively. The results showed that the eugenol possesses the highest antibacterial activity against E.coli ATCC259 22 （MIC is 5 μg/ml and MBC is 10μg/ml） and the lowest antibacterial Bacillus circulans （MIC is 320μg/ml and MBC is 640μg/ml）, and the MICs and MBCs of other bacteria are between 20 μg/ml and 80 μg/ml and between 40 μg/ml and 160 μg/ml, respectively. The time-bactericide curve indicated that the antibacterial activity of eugenol shows strong concentration dependent and slight time dependent. The eugenol with high antibacterial property is worthy to be researched as a sort of potential natural preservative substance.

关 键 词：丁香酚 MIC MBC 时间-杀菌曲线 

分 类 号：Q946.85[生物学—植物学]