山苍子果渣的营养成分及其抗霉菌作用

测定了山苍子果渣的营养成分。采用平板法比较山苍子果渣、桔皮、红辣椒的水浸提取物、乙醇萃取物对８种霉菌的抗菌效力。结果显示，在培养基ｐＨ５．５时，山苍子果渣乙醇萃取物对多数霉菌的最低抑制浓度为０．２５％，其抗菌效力与丙酸相近，优于辣椒、桔皮萃取物；而当培养基ｐＨ６．５时，丙酸的抗菌作用明显低于山苍子果渣乙醇萃取物。三种天然乙醇萃取物的抗菌效力多数大于水浸提物的抗菌效力。

Nutrient Component of Litsea Cubeba Residue and Its Antimycotic Contribution

The nutrient components of litsea cubeba residue was tested.The antibiotic activities of water and alcohol extracts of litsea cubeba residue,orange peel and capsicum on eight kinds of moulds were compared by the plating method.The minimum antibiotic concentration of alcohol extract of litsea cubeba residue was 0.25% in the medium at pH 5.5 and its antibiotic property was similar to propionic acid,but better than alcohol extract of capsicum and orange peel.In the medium of pH 6.5,the antibiotic activity of propionic acid was much lower than that of alcohol extract of litsea cubeba residue.The antibiotic activities of three natural alcohol extracts were more effective than that of water extract.