槟榔提取物抗菌活性的研究  

Study on antimicrobial activity of raw betel nut extract

作　　者：黄玉林[1] 袁腊梅[1] 兰淑惠[1] 张海德[1] 

机构地区：[1]海南大学食品学院,儋州571737

出　　处：《食品科技》2009年第1期202-204,共3页Food Science and Technology

基　　金：国家科技支撑计划项目(2007BAD76B03);海南大学重点学科项目(200803)

摘　　要：采用索氏抽提法提取槟榔中的有效成分,以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酿酒酵母、米曲霉、黄曲霉等6种菌作为供试菌,通过抗菌实验探讨槟榔提取物的体外抗菌作用,结果表明,槟榔提取物对大肠杆菌和金黄色葡萄球菌有很好的抗菌作用,样品最低抑菌浓度(MIC)均为20%,对酿酒酵母、米曲霉、黄曲霉没有抗菌作用。This article used Soxhlet extraction to extract the active principle from areca nut. The antimicrobial effect of the extractive from areca nut was studied in vitro against Escherichia coli, Staphylococcus aureus, Bacillus sublilis, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus flavus. The experimental results showed that the extractive from areca nut showed the good effect for the Escherichia coli, Staphylococcus aureus, with minimum inhibition concentration （MIC） of 20%, but no effect for others.

关 键 词：槟榔提取物 索氏抽提 抗菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]