生姜提取物的抑菌性能研究  

Study on Antimicrobial of Ginger Extracting Components

作　　者：于洁[1] 云彩虹[2] 高志娟[1] 赵新锋[1] 肖超妮[1] 房敏峰[1] 郑晓晖[1] 

机构地区：[1]西北大学生命科学学院,西安710069 [2]西安交通大学生命科学与技术学院,西安710049

出　　处：《天然产物研究与开发》2009年第B10期459-461,464,共4页Natural Product Research and Development

基　　金：国家自然科学基金（20875074）;国家重大科技专项基金（2009ZXJ09004-81）

摘　　要：本文以陕西产生姜为原料，利用滤纸片抑菌圈法测定了生姜乙醇提取物对细菌、酵母菌、和霉菌的抑制作用。结果表明，生姜乙醇提取物的浓度越高，抑菌效果越好。生姜乙醇提取物浓度在0．25％～4．0％范围内，pH为6～8时，对细菌、酵母菌、和霉菌均有抑制作用。生姜乙醇提取物经瞬时高温处理其抑菌效果不减。Effective components of ginger were extracted by ethanol, the antibacterial action of ginger extracts was studied. It is shown the higher the concentration of ginger active ingredients, the better autibacterial effect. Ginger extract concentration in the range of 0.25%-4.0% ,pH 6-8, pollution of the common bacteria have antibacterial activity. In addition,ginger extracts were excellent in heat stability, it still shows a strong antibacterid action after high temperature treatment.

关 键 词：生姜 提取物 抑菌作用 

分 类 号：Q946.91[生物学—植物学] R285[医药卫生—中药学]