迷迭香酸对三种常见细菌抑菌活性的研究  

Antibacterial Activity of Rosmarinic Acid Against Three Common Bacteria

作　　者：王音[1] WANG Yin(Linfen College of Shanxi Normal University,Faculty of Science,Linfen 041000,China)

机构地区：[1]山西师范大学临汾学院自然科学系,山西临汾041000

出　　处：《太原师范学院学报（自然科学版）》2020年第2期71-74,共4页Journal of Taiyuan Normal University:Natural Science Edition

摘　　要：迷迭香酸是一种植物来源的天然化合物,具有抑菌活性.以三种金黄色葡萄球菌、托拉斯假单胞杆菌和单增李斯特菌为研究对象,检测迷迭香酸对其最低抑菌浓度(MIC)、最低杀菌浓度(MBC)和杀菌曲线.实验结果表明,金黄色葡萄球菌25923的MIC和MBC分别为:1.0和1.5 mg/mL;金黄色葡萄球菌8325-4的MIC和MBC都是1.5 mg/mL;金黄色葡萄球菌ATCC29213的MIC和MBC分别为:1.5和2.0 mg/mL;托拉斯假单胞杆菌MIC和MBC均为:2.0 mg/mL;单增李斯特菌MIC和MBC为:1.0和1.5mg/mL.Rosmarinic acid is a natural plant-derived compound with antibacterial activity.Three strains of Staphylococcus aureus,Pseudomonas glabrata and Listeria monocytogenes were used to study the minimum inhibitory concentration(MIC),minimum bactericidal concentration(MBC)and bactericidal curve of rosmarinic acid.The results showed that the MIC and MBC of S.aureus 25923 were:1.0 and 1.5 mg/mL,respectively;the MIC and MBC of S.aureus 8325-4 were both 1.5 mg/mL;the MIC and MBC of S.aureus ATCC29213 Respectively:1.5 and 2.0 mg/mL;Pseudomonas suspens MIC and MBC:2.0 mg/mL;Listeria monocytogenes MIC and MBC:1.0 and 1.5 mg/mL.

关 键 词：迷迭香酸 抑菌活性 细菌 

分 类 号：Q93[生物学—微生物学]