| 泥鳅抗菌肽的制备及其抑菌效果的研究 |
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| 引用本文： | 裴颖,陈晓平.泥鳅抗菌肽的制备及其抑菌效果的研究[J].现代农业科技,2009(24):296-297. |
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| 作者姓名： | 裴颖 陈晓平 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林,长春,130118 |
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| 基金项目： | 吉林省重大科技攻关项目 |
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| 摘 要： | 采用Tris-HCl法提取泥鳅抗菌肽,SephadexG-50凝胶过滤层析分离泥鳅抗菌肽,并通过微量反映法测定泥鳅抗菌肽对株嗜水气单胞菌、大肠杆菌和金黄色葡萄球菌的最低抑菌浓度（MIC）。结果表明：泥鳅抗菌肽对株嗜水气单胞菌、大肠杆菌和金黄色葡萄球菌的MIC分别为0.195、3.125、12.50μg/μL,具有较好的抗菌活性。
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| 关 键 词： | 泥鳅 抗菌肽 最低抑菌浓度 |
Research on Preparation and Antibacterial Effect of Loach Cecropin |
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| Authors: | PEI Ying CHEN Xiao-ping |
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| Institution: | (College of Food Science, Jilin Agricultural University, Changchun Jilin 130118 ) |
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| Abstract: | Using Tris-HCl to extract the loach cecropin and SephadexG-50 to filtration chromatograhpy the MIC of loach cecropin to the Aeromonas hydrophila,Escherichia coli and Staphylococcusaureus were reflected through the micro-determination.The results showed as follows:the MIC of the loach cecropin to the Aeromonas hydrophila,Escherichia coli and Staphylococcusaureus were 0.195,3.125,12.5μg/μL,which had the better antibacterial activity. |
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| Keywords: | loach cecropin minimum inhibition concentration(MIC) |
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