摘要
研究了陈皮、肉桂、丁香、五倍子、艾叶、辛夷、姜黄、川芎、虎仗和蜂胶10种中草药提取物对果蔬致腐真菌扩展青霉和黑曲霉的抑制作用。结果表明:中草药丁香提取物具有较强的抗菌活性,对扩展青霉和黑曲霉的MIC分别为25%和50%;通过GC-MS从丁香挥发油中分离分析出14种化合物,其中丁香酚的相对含量最高,达68%;抑菌试验表明,丁香挥发油MIC中丁香酚的浓度高于丁香酚的MIC。
The inhibition of ten species of Chinese herbs against Penicillium expansum van Tiegh, and Aspergillus nige （Link） Thorn. causing rotting of fruits and vegetables were studied. The result was as follows： Antibacterial activity of the extract from clove bubs was higher than that of other Chinese Herbs. The MIC of clove bubs extract against P. ex- pansum and A. niger was 25% and 50% respectively. By GC-MS, 14 compounds from clove volatile oil were identified. The major constituent is eugenol and the relative content was 68%. In addition , antifungal activity assays showed that the concentration of eugenol in MIC of clove volatile oil was higher than chemical eugenol.
出处
《中国食品添加剂》
CAS
2006年第1期151-154,92,共5页
China Food Additives
关键词
中草药
抗真菌
抗菌活性
丁香酚
最低抑菌浓度
Chinese herbs
antifungi
antimicrobial activity
eugenol
minimal inhibitory concentration
