摘要
为探讨百合不同溶剂提取物的抑菌作用,采用琼脂打孔扩散法和稀释法对百合不同溶剂提取物进行抑菌实验研究。结果表明,百合的不同溶剂提取物对细菌和真菌(金黄色葡萄球菌、大肠杆菌、藤黄微球菌、绿脓杆菌、黄霉菌以及粪肠球菌)均有一定程度的抑制效果,为百合的进一步开发提供依据。
To study the antibacterial activities of different solvents extracts of Lilium lancifolium Thunb, minimal inhibitory concentration （MIC） and inhibitory circle of the extract were determined. The results showed that the antibacterial activities of the extracts were different against different microbes. This research is profitable for the further study and use of the Lilium lancifo l ium Thunb.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期94-96,共3页
Food Science
关键词
卷丹百合
抑菌
最小抑菌浓度
抑菌圈
Lilium lancifolium Thunb
antibacterial
MIC
inhibitory circle
