文献类型：期刊文献

中文题名：桑叶水提浸膏的抑菌作用研究

英文题名：Antibacteria Effect of Aqueous Extract of Mulberry Leaves

作者：花蕾[1];张文清[1];赵显峰[1]

机构：[1]华东理工大学化学与分子工程学院,上海200237

年份：2007

卷号：28

期号：1

起止页码：16

中文期刊名：上海生物医学工程

外文期刊名：Shanghai Journal of Biomedical Engineering

语种：中文

中文关键词：桑叶水提浸膏;黄酮;金黄色葡萄球菌;大肠杆菌;抑菌作用

外文关键词：Aqueous extract of Mulberry leaves;Flavonoid;Staphylococcus aureus;Escherichia coli;Antibacte-ia effect

摘要：研究桑叶水提浸膏对五种食品常见污染菌的抑菌作用。通过滤纸片扩散法测定其相对抑菌活性。结果表明,桑叶水提浸膏对金黄色葡萄球菌有较强的抑制作用,对大肠杆菌作用次之,对枯草芽孢杆菌、荧光假单孢杆菌、巨大芽孢杆菌抑菌效果较差。桑叶水提浸膏对金黄色葡萄球菌的最小抑菌浓度是5%,抑菌作用受pH和温度的影响较大,在酸性条件下抑菌效果较好,低于60℃处理样品对抑菌效果影响不大,但高于80℃处理,样品抑菌活性明显降低。
To study the antibacteria effect of aqueous extract of mulberry leaves on 5 kinds of food familiar pollution bacterium. Determining the relative antibacteria activity through the method of filter paper pervasion. The result showed that aqueous extract of mulberry leaves had stronger antibacteria activities against staphylococcus aureus than escherichia coli, contrarily did worse effect on bacillussubtilis, pseudomonas fluorescence and bacillus megaterium. The minimal inhibitory concentration of aqueous extract of mulberry leaves was 5 %, the variation of pH and temperature significantly affected the activities, aqueous extract of mulberry had better antibacteria activities against staphylococcus aureus under acidic condition, and its antibacteria activities didn＇ t change much under 60℃, relatively declined obviously upwards of 80℃.