| 几种肉桂酸衍生物与肉桂酸的抑菌作用比较研究 |
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| 引用本文： | 梁盛年,段志芳,付莉,黄定雄,刘倩颜.几种肉桂酸衍生物与肉桂酸的抑菌作用比较研究[J].食品科技,2005(9):71-73. |
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| 作者姓名： | 梁盛年 段志芳 付莉 黄定雄 刘倩颜 |
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| 作者单位： | 肇庆学院生物学系,肇庆,526061 |
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| 基金项目： | 广东省肇庆市科技项目(203E501) |
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| 摘 要： | 用滤纸片法比较9种肉桂酸衍生物与肉桂酸的抑菌作用。试验结果表明,各衍生物对供试菌均有不同程度的抑菌作用,与肉桂酸相比较,这9种衍生物的抗菌谱均变窄,但较多种类对供试菌出现抑菌作用的浓度较肉桂酸低。
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| 关 键 词： | 肉桂酸 衍生物 抑菌作用 |
| 文章编号： | 1005-9989(2005)09-0071-03 |
| 修稿时间： | 2005年3月13日 |
Comparative research on the antibacterial action of several types of cinnamic acid derivative and cinnamic acid |
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| LIANG Sheng-nian,DUAN Zhi-fang,FU Li,HUANG Ding-xiong,LIU Qian-yan.Comparative research on the antibacterial action of several types of cinnamic acid derivative and cinnamic acid[J].Food Science and Technology,2005(9):71-73. |
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| Authors: | LIANG Sheng-nian DUAN Zhi-fang FU Li HUANG Ding-xiong LIU Qian-yan |
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| Abstract: | The preliminary biological activity of nine types of cinnamic acid derivative and cinnamic acid were studied. Pharmacological experiment proved that they had different antibacterial action on bacteria and fungi. Compared with cinnamic acid, the nine types of cinnamic acid derivative had low antibacterial density of concentration. |
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| Keywords: | cinnamic acid derivative antibacterial action |
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