摘要
由山楂榨取的原液呈淡黄色 (pH值为 5) ,含延胡索酸、熊果酸等多种有机酸。采用悬液定量杀菌试验 ,对其杀灭微生物作用及影响因素进行了观察。结果 ,1∶2稀释的山楂液对金黄色葡萄球菌和大肠杆菌作用 1min ,对白色念珠菌作用 3min ,杀灭率均达 99 90 %以上。菌悬液中含 2 5%小牛血清 ,对其杀菌效果始有明显影响 ;温度在 10～ 30℃内变化对其杀菌效果无明显影响。其原液密封存放于 54℃下 14d 。
The stock liquid squeezed from haw presents light yellow color (pH is 5) and contains a variety of organic acids such as fumaric acid and ursolic acid Its germicidal efficacy and influencing factors were observed using suspension quantitative germicidal test The results indicated that the killing rates of Staphylococcus aureus and Escherichia coli exposed to 1∶2 dilute haw liquid for 1 min and Candida albicuns exposed for 3 min were higher than 99 90% Presence of serum in the microorganism suspension did not influence the germicidal efficacy significantly until the calf serum content attained 25% Temperature ranging from 10 to 30℃ did not influence the germicidal efficacy significantly The germicidal efficacy of the stock liquid stored in airtight container at 54℃ for 14 days did not decrease significantly
出处
《中国消毒学杂志》
CAS
2000年第2期85-88,共4页
Chinese Journal of Disinfection
关键词
植物消毒剂
山楂液
杀灭微生物作用
影响因素
herbal disinfectant haw liquid germicidal effect Staphylococcus aureus Escherichia coli Candida albicans influencing factor stability
