摘要
用乙醇、乙醚和水3种溶剂对虎杖进行提取。采用一系列真菌和细菌,测试虎杖提取物的抑菌作用,与苯甲酸钠的抑菌效果相比较,并选择有代表性的食品进行防腐试验。结果表明:虎杖提取物对所试细菌有较强的抑制作用,而对霉菌的抑制作用却不如苯甲酸钠明显;对食品的防腐效果良好。并确定了虎杖提取物的最低抑菌浓度。
Polygonum cuspidate was extracted with ethanol, ether and water. The bacteriostatic effect of extracts with a series of bacterium and fungi was studied, and compared with sodium benzoate. Ant microbial effect on typ- ical food was experienced. The results showed that the extracts could effectively inhibit the growth of bacterium, but to fungi, the bacteriostatic effect was less notable than sodium benzoate. Ant microbial effect on food of the extracts was obvious. Minimum inhibition concentration （MIC） of the extracts was determined.
出处
《广东轻工职业技术学院学报》
2002年第1期19-21,50,共4页
Journal of Guangdong Industry Polytechnic
关键词
虎杖
提取物
抑菌作用
Polygonum cuspidate
Extracts
Bacteriostatic effect
