橄榄的抑菌效应及其药效成分的初步研究

A Study on Antimicrobial Activity and Functional Ingredients of Olive

采用MTT法和培养板连续稀释法研究了橄榄对几种常见细菌、霉菌和酵母菌的抑制效应，并对其药效成分进行了初步鉴定。结果表明，橄榄对所试菌株有较为明显的抑制作用，黄酮类物质及没食子酸可能是其抑菌防腐的主要药效成分。

MTT and dilution methods were conducted to test the antimicrobial activity of olive and its functional compositions were preliminarily identified.The results showed that olive had antimicrobial activity on all the strains tested,and flavonoids might be an important composition for this function.