红薯茎叶黄酮提取物抑菌研究  

Bacteriostasis of Flavonoids Extractive of Sweet Potato Stem and Leaf

作　　者：冯聪[1] 林莉莉[1] 陆军[2] 姜雪[1] 张彧[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]辽宁省食品药品检验所,辽宁沈阳110023

出　　处：《食品研究与开发》2011年第8期14-17,共4页Food Research and Development

基　　金：辽宁省科学技术基金项目"红薯茎叶中抑菌及抗氧化因子的研究"(20081083)

摘　　要：采用牛津杯法研究红薯茎叶黄酮提取物对大肠杆菌、金黄色葡萄球菌、志贺杆菌、葡枝根霉和黑曲霉的抑制效果。结果表明,红薯茎叶黄酮提取物对细菌的抑制能力明显强于对霉菌的抑制能力,对细菌的抑制能力明显大于对照苯甲酸钠和丙酸钙。且红薯茎叶黄酮提取物更适于在中性或偏酸性条件下发挥对细菌的抑制作用,稳定性良好,可适应短时高热环境。This paper use Cup Oxford to follow the inhibitory action checking bacteriostasis of sweet potato stem an d leaf flavonoids extractive.The bacillus（Escherichia coli,Staphylococcus aureus and Shiga bacillus） and fungus（Rhizopus stolonifer and Aspergillus niger） were chosen in bacteriostasis experiments.Calcium propionate and sodium benzoate were used to be control.The results show that the bacteriostasis of sweet potato stem and leaf flavonoids extractive is obviously greater than natrium benzoicum and calcium propionate,and the inhibition of bacillus is greater than fungus.Besides,the flavonoids extractive of sweet potato stem and leaf play a role in neutral or acidic conditions,and have good stability and high temperature environment.

关 键 词：红薯茎叶 黄酮提取物 抑菌活性 

分 类 号：R285.5[医药卫生—中药学]