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采用榨汁、水提、醇提等 3种不同的方法 ,提取藜蒿中的抗菌有效成分。测定了各种提取物对 14种食品腐败菌的最低抑菌浓度 ( MIC) ,结果表明 :1.藜蒿汁的 MIC:痢疾杆菌为 2 5% ,大肠杆菌为 2 5% ,巨大芽孢杆菌为 50 % ,面包酵母为 5% ;2 .藜蒿水提物的 MIC:痢疾杆菌为 2 .5% ,大肠杆菌为 5% ,巨大芽孢杆菌为 5% ,面包酵母为 10 % ;3.黎蒿醇提物的 MIC:痢疾杆菌、巨大芽孢杆菌、大肠杆菌均为 5% ,蜡状芽孢杆菌、金黄色葡萄球菌、面包酵母、黄曲霉均为 10 % ,产朊酵母、裂殖酵母、异常汉逊酵母、白地霉、桔青霉、镰刀霉均为 2 0 %
Three different methods, such as juicing, water extraction and alcohol extraction, were used to extract the antibacterial active ingredients in Artemisia selengensis. The minimum inhibitory concentration (MIC) of various extracts against 14 species of food spoilage bacteria was determined. The results showed that: 1. The MIC of garland chrysanthemum juice is 25% for Shigella, 25% for E. coli, and 50 for Bacillus megaterium. %, baker’s yeast is 5%; 2.MIC of eucalyptus water extract: 2.5% for Shigella, 5% for E. coli, 5% for Bacillus megaterium, 10% for baker’s yeast; 3. Limite extract MIC of the substance: Shigella, Bacillus megaterium, and Escherichia coli are all 5%, Bacillus cereus, Staphylococcus aureus, baker’s yeast, and Aspergillus flavus are all 10%, pupa yeast, fission yeast, abnormal Hansenula , Geotrichum, Penicillium citrinum, Fusarium are all 20%