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作 者:吴冬凡[1] 黄健敏 王艳[1] WU Dongfan;HUANG Jianmin;WANG Yan(Cosmetics Engineering&Technology Research Center,Guangdong Pharmaceutical University,Guangzhou 510006,Guangdong,China)
机构地区:[1]广东药科大学,广东省化妆品工程技术研究中心,广东广州510006
出 处:《中华中医药学刊》2024年第11期222-226,I0041-I0043,共8页Chinese Archives of Traditional Chinese Medicine
基 金:广东省基础与应用基础研究项目(2019A1515011155);广东省中医药管理局项目(20221223)。
摘 要:目的通过研究广藿香、丁香、薄荷3种挥发油及其不同配伍比例的抑菌效果,确定3种植物挥发油对5种受试菌抑菌效果的最佳配方比例。方法牛津杯法、响应面法(Box-Behnken)、最低抑菌浓度实验(MIC)。以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、白色念珠菌、黑曲霉5种实验菌为指示菌,所得抑菌圈直径大小为评价指标。基于响应面法对植物提取物及其复配物进行抑菌(大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、黑曲霉、白色念珠菌)活性分析;最后与阳性对照卡松进行对比。结果3种挥发油的最佳配比为广藿香:丁香:薄荷=0.4∶1∶0.5,此配方下的抑菌圈大小分别是(19.5±5.4)、(28.16±2.68)、(19.5±5.4)、(19.72±1.93)、(22.07±4.25)mm。与阳性对照相比,该复配抑菌效果好且无毒副作用。结论复配挥发油有较好的抗菌效果,为挥发油作为植物源防腐剂奠定更为深远的基础。Objective To study the antibacterial effects of the three essential oils of Guanghuoxiang(Pogostemon Cablin),Dingxiang(Eugenia Caryophyllata)and Bohe(Mentha Haplocalyx)and their different compatibility ratios were used to obtain the formula ratio of plant antibacterial substances.Method Oxford cup method,response surface method and minimum inhibitory concentration experiment were used.Five bacteria including Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Candida albicans and Aspergillus niger were as indicator bacteria,and the diameter of the inhibition zone was as the evaluation index.Based on the response surface method,the antibacterial activity of plant extracts and their compounds(Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Candida albicans and Aspergillus niger)was analyzed.Finally,it was compared with the positive control Casson.Results The best ratio of the three essential oils was patchouli:clove:mint=0.4∶1∶0.5.The size of the inhibition zone under this formula was(19.5±5.4)mm,(28.16±2.68)mm,(19.5±5.4)mm,(19.72±1.93)mm and(22.07±4.25)mm.Compared with the positive control,the compound has good antibacterial effect and no toxic side effects.Conclusion The compound volatile oil has a good antibacterial effect,which lays a more profound foundation for the volatile oil as a plant-derived preservative.
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