淡竹叶提取物抑菌作用的研究  

Study on antimicrobial effect of the extract from Lophatherum gracile Brongn

作　　者：刘晓蓉[1] 张媛媛[1] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300

出　　处：《食品科技》2008年第12期211-214,共4页Food Science and Technology

基　　金：广东省科技工业攻关项目(2007B080701004)

摘　　要：研究淡竹叶提取物的抑菌性能。结果表明:提取物对所试细菌有较强的抑制作用,而对霉菌的抑制效果不明显;对金黄色葡萄球菌的最低抑菌浓度为6.2%,对溶血性链球菌、绿脓杆菌和大肠杆菌的最低抑菌浓度都是12.5%;耐热性好;抑菌pH范围在pH4～9之间;具有良好的防腐保鲜效果。Antimicrobial character of the extract from Lophatherum gracile Brongn. was studied. The results showed that the extract could effectively inhibit the growth of bacterium, but not obviously to fungi. The MIC （Minimum Inhibition Concentration） was as follows： 6.2% to Staphylococcus aureus, 12.5% to Streptococcus haemolyc, Pseudomonas aeruginosa and Escherichia coll. The extract also had very good temperature stability and it could be effective from pH 4-9. Antimicrobial effect on several common food of extract was obvious.

关 键 词：淡竹叶 提取物 抑菌 

分 类 号：Q946.8[生物学—植物学]