辣椒乙醇提取液的抑菌活性研究  

Study on Antibacterial Activity of Ethanol-extracts from Pepper

作　　者：刘锐[1] 张敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《安徽农业科学》2010年第6期3135-3136,3153,共3页Journal of Anhui Agricultural Sciences

摘　　要：采用琼脂扩散法研究了辣椒乙醇提取液对细菌、霉菌和酵母菌的抑菌活性。结果表明,提取液对3种菌均具有明显的抑菌作用,且其抑菌效果随提取液浓度的增大而增强。辣椒乙醇提取液对6种供试菌株的抑菌活性依次为:酿酒酵母>黑曲霉>青霉>沙门氏菌>金黄色葡萄球菌>枯草芽孢杆菌。The antibacterial activities of ethanol-extracts from pepper on bacteria,mould and yeast were studied by agar diffusion method.The results showed that the extracts had obvious antibacterial activity on 3 kinds of strain and its antibacterial effect was increased with the increase of its concn.The antibacterial activities of ethanol-extracts from pepper on 6 kinds of tested strain in order was saccharomyces cerevisiaeaspergillus nigerpenicilliumsalmonellastaphylococcus aureusbacillus subtilis.

关 键 词：辣椒 乙醇提取物 抑菌活性 

分 类 号：S643.3[农业科学—蔬菜学]