摘要
测定了不同浓度的银杏叶提取物对五种常见菌的抑菌活性,研究了不同的pH条件和热处理对抑菌活性的影响。结果表明:随着银杏叶提取物浓度的增加,其抗菌活性也显著增强;细菌的最低抑菌浓度为4%,霉菌的最低抑菌浓度为6%;银杏叶提取物的活性物质具有热稳定性,高温短时间加热不影响其抗菌活性;在pH为7的条件下,抗菌活性最强。
The anti-microbial activities of the extract of Ginkgo biloba（EGb）were assayed with the different concentration,the effects of pH and heat treatment on anti-microbial activity of EGb were also studied. The results showed： With the increase of the concentration of EGb, the anti-microbial activity increased significantly. The minimal inhibition concentrations （MIC） were 4% against bacteria and 6% against fungi. The anti-microbial activity of EGb was characterized by its heat stable ability and high temperature did not effect on its anti-microbial activity. When under the condition of pH equaled to 7,the anti-microobial activity reached the highest level.
出处
《黑龙江农业科学》
2008年第1期25-26,共2页
Heilongjiang Agricultural Sciences
基金
曲阜师范大学科研启动基金资助项目
关键词
银杏叶提取物
抑菌活性
热稳定性
extract of ginkgo biloba （EGb）
anti-microbial activity
heat stable ability
