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研究香蕉皮单宁对大肠杆菌的抑菌机理,为香蕉皮的高效利用以及新型食品生物抑菌剂的开发提供理论基础.采用二倍稀释涂布平板法测定香蕉皮单宁对大肠杆菌的最低抑菌浓度(MIC).通过测定菌液中碱性磷酸酶(AKP)、核酸和葡萄糖等含量变化,反映菌体细胞壁完整性、细胞膜完整性、消耗糖量变化,以此为指标对抑菌机理做出初步分析.香蕉皮单宁对大肠杆菌的最低抑菌浓度(MIC)为2.5mg/mL.菌液中碱性磷酸酶(AKP)前后含量无明显变化;菌液中核酸存在明显差异,1MIC实验组是对照的两倍.香蕉皮单宁通过破坏细胞膜的完整性发挥抑菌作用.“,”The bacteriostatic mechanism of tannins from banana peel on Escherichia coli was studied in this paper, which would provide the theoretical basis for the efficient utilization of banana peel and the development of new food biological bacteriostatic agents. Using the double dilution coating plate method to determine of minimum in-hibitory concentration of banana peel tannins against Escherichia coli. The changes of alkaline phosphatase(AKP), nucleic acid and glucose in the liquid of bacteria were determined to reflect the changes of cell wall integrity, cell membrane integrity and sugar consumption. The bacteriostatic mechanism was preliminarily analyzed by using the changes of alkaline phosphatase (AKP), nucleic acid and glucose. There was no obvious change in the content of alkaline phosphatase (AKP) before and after the minimum inhibitory concentration (MIC) of Escherichia coli (2.5mg/mL), and there was a significant difference in the nucleic acid in the bacterial liquid, and the 1MIC ex-perimental group was two times as high as that of the control. Banana peel tannins can inhibit bacteria by de-stroying the integrity of cell membrane.