核桃分心木粗提物抑菌活性的研究  

Study on Antibacterial Activities of Walnut Diaphragm Extracts

作　　者：高莉[1] 王艳梅[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,乌鲁木齐830046

出　　处：《食品科学》2008年第11期69-71,共3页Food Science

摘　　要：以核桃分心木的四种粗提取液对几种常见的食品微生物进行抑菌活性监测发现,核桃分心木的四种提取液都具有不同程度的抑菌活性,对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌、产气杆菌都有抑菌活性。其中乙醇提取液和水后乙醇提取液的抑菌效力较强,最低抑菌浓度(MIC)也较低,其抑菌活性随着提取物浓度的增大而逐渐增强。这为核桃分心木的开发和利用提供理论依据。Antibacterial activities of ethanol and water extracts of walnut diaphragm were tested in this study. The results showed that the antibacterial activities of the extracts are different against different microbes. The antibacterial activity of the ethanol extract is stronger than that of the water extract, and the minimal inhibitory concentration （MIC） is also lower. The higher concentrations of the extracts have more significant antibacterial effects. This study is profitable for the further development and utilization of walnut dianhragm.

关 键 词：核桃分心木 四种粗提液 抑菌活性 最低抑菌浓度 

分 类 号：TS201.2[轻工技术与工程—食品科学]