摘要
对所提莲藕多酚各组分的生物活性进行了分析,结果表明,莲藕多酚组分Ⅰ、组分Ⅱ对金黄色葡萄球菌均有较好的抑制作用,对其他细菌及真菌的抑制作用效果不明显。
In this paper the biological activities of different lotus root polyphenol fractions were investigated, the results showed that lotus root polyphenol fraction Ⅰ and fraction Ⅱ both had effectively antimicrobial action on Seaphlococcus aureus, but had little action on the other bacteria and fungi.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期148-151,共4页
Food Research and Development
关键词
莲藕多酚
抑菌作用
lotus root polyphenol
antimicrobial activity
