肉桂酸丁酯的抑菌活性的研究

On Antibacterial Activity of Butyl Cinnamate

肉桂酸丁酯具有水果清香,若实验能证明它具有良好的抗菌性,则能更好地运用于食品防腐。实验以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和酿酒酵母为试验菌种,进行了抑菌谱试验及在不同pH介质和最低抑菌浓度下细菌的生长趋势抑菌活性试验。实验结果表明:肉桂酸丁酯的有一定的抗菌效果,但不能很好地延长上述菌类的生长适应期;pH大小对其最低抑菌浓度有一定影响。

With fruit perfume, butyl cinnamate may find its application in food preservation if it was proved to possess significant antibacteri- al activity. The antibacterial activity of butyl cinnamate is evaluated on colibacillus, staphylococcus aureus, bacillus subtilis and saccharo- myces cerevisiae in the condition of different PH circumstances at minimum antibacterial concentration. The result shows that butyl cin- namate has antibacterial capacity but it can not extend the adaptive growing period of those bacteria above mentioned and the pH of the cir- cumstances has an effect on the minimum antibacterial concentration.