芦笋皮乙醇提取物的抑菌活性研究  

Anti-microbial Activity of Ethanol Extract from Asparagus officinalis Peel

作　　者：冯翠萍[1] 张培宜[1] 张帅[1] 李泠鸰 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品科学》2010年第15期73-75,共3页Food Science

基　　金：山西省青年科技基金研究项目(20021039)

摘　　要：研究芦笋皮乙醇提取物对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、志贺氏菌、沙门氏菌和青霉、毛霉、黑曲霉的抑制作用,采用牛津杯法对不同质量浓度的芦笋皮乙醇提取物进行抑菌实验。结果表明:芦笋皮乙醇提取物对细菌和霉菌均有抑制作用,抑制细菌的能力明显强于霉菌;对金黄色葡萄球菌最低抑制质量浓度为1g/100mL,其余4种细菌均为5g/100mL,且随着质量浓度的增大抑菌作用增强;对青霉、毛霉、黑曲霉的最低抑制质量浓度分别为10、30、40g/100mL。Oxford cup method was used to measure the anti-microbial activities of ethanol extract from Asparagus officinalis peel against Staphylococcu saureus,Eschrichia coli,Bacillus subtilis,Shigella,Salmonella and Penicillium,Mucor and Aspergillus niger.The results indicated that all these microorganisms were effectively inhibited by the extract and the antibacterial activity was much better than the anti-mold activity.The minimum inhibition concentration（MIC） was 1 g/100 mL for Staphylococcu saureus and 5 g/100 mL for other 4 bacterial species.The antibacterial effect was in a concentration-dependent manner.The MICs were 10,30 g/100 mL and 40 g/100 mL for Penicillium,Mucor,and Aspergillus niger,respectively.

关 键 词：芦笋皮乙醇提取物 牛津杯法 抑菌活性 

分 类 号：S644.6[农业科学—蔬菜学] Q935[农业科学—园艺学]