| 几种中草药提取液对沙门氏菌抑菌效果研究 |
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| 引用本文： | 杨艾青,艾启俊,张德权,王亚飞,赵鹏宇. 几种中草药提取液对沙门氏菌抑菌效果研究[J]. 食品科技, 2011, 0(3): 176-179 |
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| 作者姓名： | 杨艾青 艾启俊 张德权 王亚飞 赵鹏宇 |
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| 作者单位： | 北京农学院食品科学学院;中国农业科学研究院农产品加工所; |
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| 基金项目： | 北京市自然科学基金(6042005); 2010年“948”项目; 国家科技支撑项目(2006BAD05A17) |
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| 摘 要： | 用醇提和水煎两种方法从30种中草药中筛选抑菌作用显著的4种材料为鹿蹄草、山豆根、石榴皮、五倍子。用二倍稀释法测定测定这4种中草药对沙门氏菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC),然后进一步研究其对温度、介质pH、紫外线照射的稳定性。结果表明:鹿蹄草最小抑菌浓度(MIC)为125mg/mL,最小杀菌浓度(MBC)为250mg/mL,五倍子和石榴皮MIC为62.5mg/mL,MBC为125mg/mL,山豆根MIC为250mg/mL,MBC为500mg/mL。温度、介质pH、紫外线照射对这4种中草药提取液稳定性有一定影响。
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| 关 键 词： | 中草药提取液 最小抑菌浓度(MIC) 最小杀菌浓度(MBC) 稳定性 |
Antibacterial activity of several Chinese herbal medicine extracts against salmonella |
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| YANG Ai-qing,AI Qi-jun,ZHANG De-quan,WANG Ya-fei,ZHAO Peng-yu. Antibacterial activity of several Chinese herbal medicine extracts against salmonella[J]. Food Science and Technology, 2011, 0(3): 176-179 |
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| Authors: | YANG Ai-qing AI Qi-jun ZHANG De-quan WANG Ya-fei ZHAO Peng-yu |
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| Affiliation: | YANG Ai-qing1,AI Qi-jun1,ZHANG De-quan2,WANG Ya-fei1,ZHAO Peng-yu1(1.Department of Foodstuff Science,Beijing University of Agriculture,Beijing 102206,2.Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100094) |
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| Abstract: | Using alcohol and water frying two methods from 30 Chinese screening bacteriostasis significant four material for pyrola,vietnamese sophora root,pomegranate rind,chinese gall. With two times the dilution of the four Chinese determination of salmonella minimal inhibitory concentrations(MIC) and minimum bactericidal concentration(MBC) ,and then further research on the temperature,medium pH,uv irradiation stability. Results show that:the minimal inhibitory concentration(MIC) of the pyrola is 125 mg/mL,minimum ... |
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| Keywords: | Chinese herbal medicine minimum inhibitory concentrations (MIC) minimum bactericidal con-centration (MBC) stability |
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