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范文编号:SW030 范文字数:10276,页数:24 摘 要：本文研究了从杨梅叶中提取黄酮类物质的方法，以及对提取出的黄酮类物质的抑菌能力的研究及其在食品中的应用前景。本文通过杨梅叶提取液对金黄色葡萄球菌、黑曲霉等的抑菌效果的比较，得出杨梅叶提取液对各供试菌抑制效果的最低抑制浓度（MIC）分别为：金黄色葡萄球菌1.25%，黑曲霉1.25%。并在不同的PH值时，提取液对金黄色球菌的抑制效果的研究，得出在PH为7时，抑菌率最低；PH为5或9时，均具有较高的抑菌率，达到80%以上。 关键词：杨梅叶；黄酮类物质；抑菌；金黄色葡萄球菌；黑曲霉；PH Abstract: This article is about how to get flavonoids from waxberry’ leaf,and the research about the flavonods’ inhibitory effect on bacilli,which extracted from waxberry’ leaf.And have a research about the foreground that it application on foodstuff.I compared the compound’s inhibitory effect on each bacilli like Staphylococcus aureus and Aspergillus niger,the compound which is extracted from waxberry’s leaf.Then i get the MIC to each bacilli,like: Staphylococcus aureus(1.25%) and Aspergillus niger(1.25%).Then i put the compound in different pH to see the compound’s inhibitory effect on Staphylococcus aureus.I find that when pH at 7,the compound has worst inhibitory effect;When pH at 5 or 9,the copound has best inhitory effect to bacilli,the inhibition rate can reach 80%. Keywords:Waxberry’s leaf;flavonoids;the inhibitory effect;Staphylococcus aureus; Aspergillus niger;pH 目 录 杨梅叶提取物抑菌效果研究相关范文 |
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