首乌藤总黄酮的抑菌活性研究  

Study on bacteriostasis activity of total flavonoids fromCaulis Polygoni Multifori

作　　者：杨闻[1] 段玉峰[1] 王蓓蓓[1] 罗喻红[1] 邹柯婷[1] 杜晓旭[1] 史俊燕[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第9期111-113,共3页Science and Technology of Food Industry

基　　金：陕西省自然科学基金资助项目(2006B18)

摘　　要：研究首乌藤总黄酮的体外抑菌效果,为首乌藤的进一步广泛开发利用提供理论依据。用打孔法测定首乌藤总黄酮的抑菌作用,酸碱和紫外光处理对首乌藤总黄酮抑菌活性的影响。结果表明,首乌藤总黄酮对金黄色葡萄球菌、肠炎沙门氏菌、鼠伤寒杆菌、李斯特杆菌的最小抑菌浓度(MIC)分别为6.25%、12.5%、12.5%、3.125%;对枯草芽孢杆菌、蜡状芽孢杆菌、大肠杆菌的抑菌作用较不明显。pH和紫外光对首乌藤总黄酮的抑菌性均有一定程度的影响。The bacteriostasis effects of total flavonoids from Caulis Polygoni Multifori were studied,which provided a theoretical basis for further extensive research on Caulis Polygoni Multifori.The punch method was used to determine the bacteriostasis effects of total flavonoids from Caulis Polygoni Multifori.The effects of pH and UV treatment on the bacteriostasis activity of total flavonoids from Caulis Polygoni Multifori were evaluated.The results showed that minimum inhibitory concentration（MIC）values were Staphylococcus aureus 6.25%,Salmonella enieritidis 12.5%,Salmonella typhimurium 12.5%,Listeria spp 3.125%.The results were not obvious for Bacillus subtilis,Bacillus ceereus and Escherichia coli.There were some influence from pH and ultraviolet radiation for bacteriostasis effects.

关 键 词：首乌藤 总黄酮 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]