沙棘果皮渣黄酮抑菌活性研究

Antibacterial properties of Hippophae rhamnoides marc flavones

考查沙棘果皮渣黄酮对于大肠杆菌、金黄色葡萄球菌、酵母菌、变形杆菌、产气杆菌、嗜热链球菌、枯草芽孢杆菌、根霉、青霉和黑曲霉等几种主要危害食品卫生、安全菌种的抑制作用,并对其最低抑菌浓度进行测定。结果表明:沙棘果皮渣黄酮对大肠杆菌、金黄色葡萄球菌、酵母菌、变形杆菌、嗜热链球菌、枯草芽孢杆菌、根霉、青霉、黑曲霉均有明显抑菌效果,对各个菌种的最低抑菌浓度分别为5、20、40、40、80、5、2.5、20、10mg/mL。

Antibacterial properties of Hippophae rhamnoides marc flavones to Escherichia coli,Staphylococcus aureus,Saccharomyces cerevisiae,Proteus vuigaris,Enterobacter aerogenes,Streptococcus thermophilus,Bacillus subtilis,A.flavus,Penicillium sp.,Aspergillus niger which were harmful to sanitation and safety of food were investigated in this study,we also determine the minimal inhibitory concentration（MIC） of the Hippophae rhamnoides marc flavones.The result shows that each sensitive strain can be restrained well by the text substance,and the MIC was respectively determined as 5,20,40,40,80,5,2.5,20,10 mg/mL.