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本文对新疆圆柏枝皮乙醇提取物的抑菌特性进行了研究,测试了提取物对食品中主要致病、致腐细菌的最低抑菌浓度和最低杀菌浓度、试验了提取成分对热、压力、紫外光和金属离子的稳定性,结果表明:新疆圆柏枝皮乙醇提取物对受试菌均有较低的最低抑菌浓度和最低杀菌浓度,分别为:枯草芽孢杆菌MIC0.25%,MBC0.5%;金黄色葡萄球菌MIC0.125%,MBC0.125%;大肠杆菌MIC0.0625%,MBC0.125%;苏云金杆菌MIC0.125%,MBC0.25%;普通变形杆菌MIC0.0625%,MBC0.125%,产气肠杆菌MIC0.03125%,MBC0.125%。抑菌成分对热、压力、紫外光及金属离子稳定。
In this paper, the antimicrobial properties of the arborvitae bark of Xinjiang Yuba were studied, and the minimum inhibitory concentrations and the minimum bactericidal concentrations of the extracts on the main pathogenic and causative bacteria in food were tested. The effects of the extracted components on the heat and pressure , UV light and metal ions. The results showed that the ethanol extracts of Sabina przewalskii had lower minimum inhibitory concentrations and minimum bactericidal concentrations, respectively, of Bacillus subtilis MIC0.25% MBC0.5%; Staphylococcus aureus MIC0.125%, MBC0.125%; Escherichia coli MIC0.0625%, MBC0.125%; Bacillus thuringiensis MIC0.125%, MBC0.25%; Proteus vulgaris MIC0.0625% , MBC0.125%, Enterobacter aerogenes MIC0.03125%, MBC0.125%. Antibacterial components of heat, pressure, ultraviolet light and metal ions stable.