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以苯甲酸钠和丙酸钙为对照,研究红薯茎叶黄酮提取物对大肠杆菌、金黄色葡萄球菌、志贺杆菌、葡枝根霉和黑曲霉的抑制效果。结果表明,红薯茎叶黄酮提取物对细菌的的抑制能力明显大于对照苯甲酸钠和丙酸钙,对细菌的抑制能力明显强于对霉菌的抑制能力;而且红薯茎叶黄酮提取物抑菌活性受培养基pH和与菌悬液作用时间影响较大,而溶液pH、温度的影响较小。
The sodium benzoate and calcium propionate were used as controls to study the inhibitory effects of flavonoid extracts from sweet potato stems and leaves on Escherichia coli, Staphylococcus aureus, Shigella, Rhizopus lucidum and Aspergillus niger. The results showed that the flavonoids extracts of sweet potato stems and leaves were significantly more inhibitory to bacteria than the control sodium benzoate and calcium propionate, and their inhibitory ability to bacteria was significantly stronger than that to molds; and the antibacterial activity of sweet potato stem and leaf flavonoid extracts was affected. The influence of the pH of the culture medium and the action time of the bacterial suspension is greater, while the influence of the pH and the temperature of the solution is smaller.