摘要
本实验进行了杂交瓠瓜〔瓠瓜(♀)×苦瓜(♂)〕抑菌组分的分离及其抑菌效果的研究。结果表明,杂交瓠瓜水提物采用乙醇沉淀法分离得到的醇溶组分具有抑菌活性,该抑菌组分对7种供试的细菌和3种霉菌具有抑菌效果,对2种供试的酵母菌没有抑菌效果,7种供试细菌的最低抑菌浓度为60～100mg/ml,3种供试霉菌的最低抑菌浓度为70～80mg/ml。
The ethanol soluble fraction in water extracts from hybrid edible gourd has some antimicrobial effects against 7 bacteria and 3 fungus, but no antimicrobial effects against 2 yeasts. The minimum inhibitory concentration to 7 bacteria and 3 fungus are 60- 100 mg/ml and 70-80 mg/ml, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期112-114,共3页
Food Science
关键词
杂交瓠瓜
分离
抑菌效果
hybrid edible gourd
antimicrobial ingredients
antimicrobial effect
