香兰素对细菌抑制作用的研究

用稀释平板法测定了香兰素对细菌的抑制作用。结果表明,香兰素对细菌有抑制作用,对大肠杆菌的最小抑菌浓度(MIC)为0.235%,对金黄色葡萄球菌的最小抑菌浓度为0.294%,可开发研制为一种新型天然食品防腐剂。

Using dilution-plate method, the inhibiting effect to the bacteria of the vanillin was determined. The conclusions were made： the vanillin had the inhibiting effect to the bacteria, the MIC was 0.235% to Escherichia coli, the MIC was 0.294% to Staphylococcus aureaus, it could be empoldered and developed as a new type of crude food preservative.