| 沙棘叶总黄酮的抑菌性研究 |
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| 引用本文： | 张益娜,翁琴.沙棘叶总黄酮的抑菌性研究[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 张益娜 翁琴 |
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| 作者单位： | 1. 新疆自治区质晶技术临督审核评价巾心,新疆乌鲁木齐,830052
2. 新疆农业职业技术学院,新疆昌吉,831100 |
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| 摘 要： | 采用滤纸片法对沙棘叶总黄酮的抑菌活性进行了测定,MIC值分别为:金黄色葡萄球菌0.625%,枯草芽孢杆菌2.5%,大肠杆菌及根霉5%。结果表明,沙棘叶总黄酮对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌有较好的抑菌作用。在相同时间内,总黄酮提取液的浓度越高,抑菌率越高,而且同一浓度的沙棘叶总黄酮的作用时间越长,其抑菌率也越高。
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| 关 键 词： | 沙棘叶 总黄酮 抑菌作用 |
Study on Total Flavonoids Antimicrobial Effect of Sea Buckthorn Leaves |
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| Zhang Yina,Weng Qin.Study on Total Flavonoids Antimicrobial Effect of Sea Buckthorn Leaves[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Zhang Yina Weng Qin |
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| Institution: | Zhang Yina1,Weng Qin2 (1. Xinjiang Audit Assessment Center in Quality Technical Supervision,Urumchi,Xinjiang 830052,China,2. Xinjiang Agricultural Vocational Technology College,Changji,Xinjiang 831100,China) |
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| Abstract: | Through the experiment of bacteriostasic activity of total flavones in sea buckthorn by the method of agar diffusion,the results showed that strong antimicrobial effects for bacterium. MIC values were:staphylococcus 0.625%,bacillus subtilis 2.5%,E-coli 5%.When the period of reaction time is the same the higher the concentration of the extract the higher the antimicrobial effect. When the concentration is the same reaction period,the higher the antimicrobial effect of the extract. |
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| Keywords: | flavonoids sea buckthorn antimicrobial effect |
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