| 菜籽多酚抑菌作用研究 |
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| 引用本文： | 严奉伟,郝晶晶.菜籽多酚抑菌作用研究[J].食品工业,2011(2). |
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| 作者姓名： | 严奉伟 郝晶晶 |
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| 作者单位： | 长江大学生命科学学院; |
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| 基金项目： | 湖北省教育厅重点科研项目(D200712007); 长江大学科研创新基金项目(39210144)支持 |
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| 摘 要： | 采用滤纸片扩散法测定菜籽多酚溶液对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑制效果。结果表明:0.05%～0.80%的菜籽多酚对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌均有抑制作用,并显示浓度-效应关系。最佳抑菌浓度在0.4%左右。菜籽多酚对3种微生物的最低抑菌浓度,大肠杆菌是1.00 mg/100 mL,枯草杆菌是0.50 mg/100 mL,金黄色葡萄球菌是0.25 mg/100 mL。以上结果表明:菜籽多酚有抑菌能力,可望用于食品贮存与加工。
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| 关 键 词： | 菜籽多酚 抑菌作用 最低抑菌浓度 |
Studies on Antibacterial Activity of Polyphenol from Rapeseed Meal |
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| Yan Feng-wei,Hao Jing-jing College of Life Science,Yangtze University.Studies on Antibacterial Activity of Polyphenol from Rapeseed Meal[J].The Food Industry,2011(2). |
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| Authors: | Yan Feng-wei Hao Jing-jing College of Life Science Yangtze University |
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| Affiliation: | Yan Feng-wei,Hao Jing-jing College of Life Science,Yangtze University(Jingzhou 434025) |
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| Abstract: | The inhibitory effect of the solution of polyphenol from rapeseed meal on Escherichio coli,Bacillus subtilis and Staphylococcus aureus were detected via filter paper diffusion method.The results showed that there is different inhibitory effect on E.coli,S.aureus and B.subtilis of 0.05%~0.80% polyphenol solution,and an concentration-effect relationship was showed.The optimal inhibitory concentration is about 0.4%.The minimum inhibition concentrations(MICs)of polyphenol from rapeseed meal were 1.00 g/100 mL f... |
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| Keywords: | polyphenol from rapeseed meal antibacterial effect minimum inhibition concentrations(MIC) |
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