几种中草药提取液对沙门氏菌抑菌效果研究  

Antibacterial activity of several Chinese herbal medicine extracts against salmonella

作　　者：杨艾青[1] 艾启俊[1] 张德权[2] 王亚飞[1] 赵鹏宇[1] 

机构地区：[1]北京农学院食品科学学院,北京102206 [2]中国农业科学研究院农产品加工所,北京100094

出　　处：《食品科技》2011年第3期176-179,共4页Food Science and Technology

基　　金：北京市自然科学基金(6042005);2010年"948"项目;国家科技支撑项目(2006BAD05A17)

摘　　要：用醇提和水煎两种方法从30种中草药中筛选抑菌作用显著的4种材料为鹿蹄草、山豆根、石榴皮、五倍子。用二倍稀释法测定测定这4种中草药对沙门氏菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC),然后进一步研究其对温度、介质pH、紫外线照射的稳定性。结果表明:鹿蹄草最小抑菌浓度(MIC)为125mg/mL,最小杀菌浓度(MBC)为250mg/mL,五倍子和石榴皮MIC为62.5mg/mL,MBC为125mg/mL,山豆根MIC为250mg/mL,MBC为500mg/mL。温度、介质pH、紫外线照射对这4种中草药提取液稳定性有一定影响。Using alcohol and water frying two methods from 30 Chinese screening bacteriostasis significant four material for pyrola,vietnamese sophora root,pomegranate rind,chinese gall. With two times the dilution of the four Chinese determination of salmonella minimal inhibitory concentrations（MIC） and minimum bactericidal concentration（MBC） ,and then further research on the temperature,medium pH,uv irradiation stability. Results show that：the minimal inhibitory concentration（MIC） of the pyrola is 125 mg/mL,minimum bactericidal concentration（MBC） is 250 mg/mL,both chinese gall and pomegranate rind MIC is 62.5 mg/mL,MBC is 125 mg/mL,vietnamese sophora root MIC is 250 mg/mL,MBC is 500 mg/mL. Temperature,medium pH,ultraviolet ray to these four herbal extract stability have certain effect.

关 键 词：中草药提取液 最小抑菌浓度(MIC) 最小杀菌浓度(MBC) 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]