摘要
探讨金柑黄酮的抑菌作用。以金橘黄酮为受试物,研究其活性成分对大肠杆菌,枯草芽孢杆菌、金黄色葡萄球菌、黑曲霉、青霉、毛霉的抑制作用。金橘黄酮对供试菌株的抑制效果顺序为:金黄色葡萄球菌>枯草杆菌>大肠杆菌>毛霉,对青霉、黑曲霉没有抑菌作用。最小抑菌浓度分别为0.63,1.25,1.25,2.50mg/mL。最小杀菌浓度为1.25,2.50,2.50,2.50mg/mL。抑菌率随作用时间延长而增加,对4种供试菌株的半抑菌率时间(IT50)分别为4.65,5.70,6.74,9.71h。
The anti-microbial and security of kumquat flavones was studled. The antibacterial experiment in vitro showed that the crude extracts of flavones at the different concentration had inhibitory effect on Staphyloclccus aureus, Bacillus subtilis, Excherichia coli,Aspergillus niger,Penicillium sp and Mucor racemosus. The inhibiting order of the crude extracts of kumquat flavones was S. aureus 〉 B. subtilis 〉 E. coil 〉 M. racemosus. The minimum inhibition eoncentratiins（MIC） were 0.63, 1.25, 1.25, 2.50 mg/mL respectively. The half inhibiting time （ IT50 ） was given as below： 4.65, 5.70, 6.74, 9.71 h.
出处
《食品与机械》
CSCD
北大核心
2008年第5期38-41,共4页
Food and Machinery
基金
国家"十五"科技攻关专题子项(项目编号:2001BA535C-8)
关键词
金橘
黄酮
抑菌
Kumquat
Flavones
Anti-microbial
