紫色甘薯原花青素抑菌效果的研究

Study on Antibacterial Effect of Proanthocyandins from Purple Sweet Potato

研究紫色甘薯原花青素对大肠杆菌、沙门氏菌、金黄色葡萄球菌以及青霉菌的抑菌作用。结果表明:紫色甘薯的原花青素对大肠杆菌、沙门氏菌、金黄色葡萄球菌具有良好的抑菌效果,与其浓度呈正相关,对青霉菌的抑菌效果不显著。10mg/mL紫色甘薯原花青素对所试大肠杆菌、金黄色葡萄球菌以及沙门氏菌的抑菌效果与0.5μg/mL的尼泊金乙酯以及5μg/mL的苯甲酸钠相当,但不如5μg/mL山梨酸钾。

This paper studied the antibacterial effect on Escherichia coli,Staphylococcus aureus,Salmonella and Penicillium of proanthocyandins from Purple Sweet Potato. The results showed that proanthocyanidins from purple sweet potato showed significant antibacterial effect on Escherichia coli,Staphylococcus aureus,Salmonella,and showed a positive correlation with the concentration of purple sweet potato proanthocyandins.The effect of Antibacterial about 10 mg/mL purple sweet potato procyanidins on the Escherichia coli,Staphylococcus aureus and Salmonella equivalent to 0.5 μg/mL ethylparaben and 5 μg/mL Sodium benzoate,but less than 5 μg/mL potassium sorbate.