雪莲果叶酚酸提取物抑菌活性研究

以食品中常见的3种病原微生物为供试菌,采用滤纸片法和两倍稀释法研究了雪莲果叶中酚酸提取物的抑菌活性,结果表明:雪莲果叶酚酸对革兰氏阳性细菌和革兰氏阴性细菌均有良好抑制生长作用,对于供试的3种菌,雪莲果叶酚酸对金黄色葡萄球菌抑制作用最强,其次为大肠杆菌,经纯化后的酚酸对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌的最小抑菌浓度分别为1.25 mg/mL、2.5 mg/mL、10 mg/mL。

Study on Antimicrobial Activity of Phenolic Acid in Yacon Leaves

Three species of common food pathogenic microorganisms were used as tested microorganism,and the antimicrobial activity of phenolic acid in Yacon leaves were studied by using filter paper method and 2-fold diluent method.The results showed that Phenolic acid of Yacon leaves showed good inhibition growth ability to gram-positive bacteria and gram-negative bacterium,it had most effective antimicrobial action on Staphylococcus aureus in the tested three bacteria,secondly was Escherichia coli.The MIC of the pur...