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Position: Home > Articles > Preliminary Study on the Anti-microbial Activity of Allium macrostemon Bunge Journal of Anhui Agricultural Sciences 2005,33 (9) 1676-1677

小根蒜抑菌作用的初步研究

作  者:
张香美;刘焕云;王春霞;于杰
单  位:
河北经贸大学生物科学与工程学院
关键词:
小根蒜;薤白;抑菌活性
摘  要:
研究了小根蒜的抑菌谱、最低抑菌浓度及热稳定性。结果表明:小根蒜汁对所有供试细菌及真菌都有明显的抑制作用,其最低抑菌浓度(MIC)较低;121℃湿热处理25 min后,小根蒜汁的抑菌效应下降不大,具有良好的热稳定性。同时,比较了小根蒜不同部位的抑菌效果,结果发现:抑菌活性物质在鳞茎及蒜苗中均有分布,鳞茎的抑菌活性高于蒜苗。
译  名:
Preliminary Study on the Anti-microbial Activity of Allium macrostemon Bunge
作  者:
ZHANG Xiang-mei et al(Hebei University of Economics & Trade,Biology Science and Engineering Academy,Shijiazhuang,Hebei 050061)
关键词:
Allium macrostemon Bunge;Longstamen Onion Bulb;Antimicrobial activity
摘  要:
The anti-microbial spectrum,heat stability and the minimum inhibitory concentration(MIC)of Allium macrostemon Bunge were studied.The results showed that Allium macrostemon Bunge juice can effectively inhibit the growth of bacteria and fungi.The MIC of Allium macrostemon Bunge juice was lower and not reduced much when heated at under 121℃ for 25?min,which indicated that it had high stability.The antimicrobial activity of the underground stem was found much higher than the part above the ground.

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