苍耳不同部位提取物抑菌活性比较  

Comparison of bacteriostatic activity of extract from the different organs of the Xanthium mongolium

作　　者：肖家军[1] 童贯和[1] 谢振荣[1] 焦一莹[1] 郑春艳[1] 方晓阳[2] 

机构地区：[1]淮南师范学院生命科学系,安徽淮南232001 [2]中国科学院北京研究生院,北京100049

出　　处：《食品工业科技》2011年第9期138-140,共3页Science and Technology of Food Industry

基　　金：安徽省自然科学基金(KJ2010B453)

摘　　要：主要考察了苍耳各部位提取物对常见菌种的抗菌活性,比较了苍耳四个部位(根、茎、叶、子)三种提取方式所得提取物对大肠杆菌等微生物抑制活性的差异。实验结果表明,苍耳各部位不同方式提取物对大肠杆菌、金黄色葡萄球菌和微球菌抑制作用较强,酵母菌次之;各部位中苍耳叶的提取物表现了较宽的抑菌谱和较强的抑菌作用。The antibacterial activities of extract from the different organs of the Xanthium mongolium were studied with different impregnants.The results revealed that the Xanthium sibiricum＇s extract in different organs had better inhibition activities of Escherichia coli、Micrococcus Cohn and Staphylococcus aureus than Saccharomyces cerevisiae.The better inhibition activities and the wider antibacterial spectrum were showed in the extract of the leaf of the Xanthium mongolium.

关 键 词：苍耳 抑菌活性 比较 

分 类 号：TS201.1[轻工技术与工程—食品科学]