摘要
采用牛津杯法和菌饼法分别测定红黑二丸甾醇类物质对细菌和霉菌的抑菌活性,并测定其最低抑菌浓度(MIC)。结果表明:红黑二丸甾醇类物质对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、沙门氏菌、志贺氏菌、黑曲霉和橘青霉均有一定的抑制效果,当甾醇质量浓度为7.0mg/mL时,对金黄色葡萄球菌的抑制效果最好,其抑菌直径大于9mm。红黑二丸甾醇类物质对金黄色葡萄球菌的抑制作用最强,其MIC值为0.5mg/mL。不同质量浓度红黑二丸甾醇类物质对细菌的药效持久性随着时间的延长呈下降趋势,且质量浓度越高,抑菌作用越明显。
In this study, the inhibitory activity against bacteria and fungi of sterol extracts from Begonia sinensis rhizome was investigated by Oxford cup assay and growth rate assay, respectively. The results showed that sterol extracts had strong inhibition on Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Salmonella spp., Shigella spp., Aspergillus niger and Penicillium digitatum. Among these microorganisms, sterol extracts showed the strongest inhibition against Staphylococcus aureus with an inhibition diameters larger than 9 mm and an MIC of 0.5 mg/mL. It was also found that the inhibition of microorganism by sterol extracts was positivley correlated with their concentration but negatively correlated with culture time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期70-74,共5页
Food Science
基金
国家民委科研基金资助项目(05ZN11)
关键词
红黑二丸
甾醇
抑菌活性
Begonia sinensisrhizome
sterol
antimicrobial activity
