摘要
研究了淫羊藿甙的抑菌作用。结果表明,淫羊藿甙对常见的几种食品污染菌均有一定的抑制作用,且淫羊藿甙经瞬时高温处理后,仍具有较强的抑菌作用。另外,对黑曲霉的最低抑菌浓度为0.23%,对大肠杆菌、金黄色葡萄球菌的最低抑菌浓度为0.12%,对枯草杆菌、青霉、酵母菌的最低抑菌浓度均为0.05%。
The antibacterial action of icariin was studied. It is shown that icariin had a notable inhibiting microorganism activity against food pollutant bacteria, and was excellent in heat stability, it still shown a strong bacteriostatic powera fter being treated by heat. In addition, the MIC for every kind of microorganism is respectively as follows ： Aspergillus sp, 0. 23 % , Echerichia coli and Staphylococcus aureus, 0. 12 %, Bacillus subtilis, Penicillium sp and Hansenula sp,0.05 %.
出处
《中国食品添加剂》
CAS
2005年第4期65-67,80,共4页
China Food Additives
基金
湖北省神农架林区科技局资助项目。
