摘要
应用药敏纸片法和试管二倍稀释法,对比研究番石榴叶水提取物和乙醇提取物对食品中4种常见细菌(金黄色葡萄球菌、沙门氏菌、大肠杆菌和枯草芽孢杆菌)的抑菌效果,分析抑菌作用与其总黄酮含量的关系。结果表明:番石榴叶水提取物、乙醇提取物对金黄色葡萄球菌、沙门氏菌、大肠杆菌、枯草芽孢杆菌均有一定的抑菌活性,总体上,水提取物抑菌活性优于乙醇提取物,水提取物的抑菌效果为金黄色葡萄球菌>沙门氏菌>大肠杆菌>枯草芽孢杆菌;黄酮类化合物是番石榴叶中重要的抑菌物质之一。
The antimicrobial effect of guava leaf water extract and ethanol extract against four familiar bacteria （Staphylococcus aurous,Salmonella pullorum,Escherichia coli and Bacillus subtilis）were studied by drug sensitive slips method and tube double dilution method,respectively.Furthermore,the correlation of antimicrobial effect and flavonoid content was analyzed.The results showed the water extract and ethanol extract both had certain antimicrobial activity to Staphylococcus aurous,Salmonella pullorum,Escherichia coli and Bacillus subtilis.However,the antimicrobial effect of water extract was better than ethanol extract＇s,and the order of antimicrobial effect was Staphylococcus aurous〉 Salmonella pullorum〉 Escherichia coli 〉Bacillus subtilis.The flavonoid is one of important antimicrobial substance.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期173-175,共3页
Food Research and Development
基金
广东药学院师资队伍建设经费资助项目
广东药学院博士科技启动基金(43555015)
