山楂核干馏油抑菌及杀菌作用的研究

Inhibition and Sterilization of Dry Distillated Oil Made From Seeds of Hawthorn on Some Enteric Pathogenic Bacteria

测定了山楂核干馏油对5种主要的食物中毒菌:大肠杆菌、伤寒杆菌、痢疾杆菌、金黄色葡萄球菌、绿脓假单胞菌的抑菌、杀菌作用。结果表明:山楂核干馏油对这5种细菌的最小抑菌浓度(CMIC)为0 25%～0 5%,最小杀菌浓度(CMBC)为1 0%～2 0%;其杀菌效果与浓度及作用时间有着密切的关系,而且不同种细菌对山楂核干馏油的敏感性也有一定差异。

It summarizes the studies about the inhibitory efficacy and the sterilizing efficacy of the dry distillated oil made from seeds of hawthorn on five enteric pathogenic bacteria. To these five bacteria (Staphylococcus aureus, Escherichia coli, Salmonella paratyphi, Shigella flexneri, Pseudomonas aeruginosa), the Minimum inhibitory concentration (CMIC) is about 025%～05%, and the Minimum bactericidal concentration(CMBC) is about 10%～20%. The antimicrobes efficacy varied with the concentration of the dry distillated oil, the reaction time and the kinds of the bacteria.