摘要
采用水、95%乙醇及与超声波的综合作用从原蜂胶中提取蜂胶液,将得到的蜂胶提取液稀释成0.8%、0.4%、0.2%、0.1%,并分别对蜡样芽孢杆菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌、黑曲霉五种菌进行抑菌圈直径和最小抑制浓度(MIC)的测定。结果表明,超声波作用于95%的乙醇蜂胶液的方法提取效果最好,提取率为27.3%。不同提取方法得到的蜂胶提取液的抑菌作用存在差异,以超声波和乙醇提取的蜂胶液对受试菌作用最强。蜂胶提取液对大肠杆菌的抑制作用最强,其次是沙门氏菌和蜡样芽孢杆菌,最差的是黑曲霉。
Four different extraction methods of propolis were used in this experiment. The Propolis extracted by the four methods was diluted into 0.8%, 0.4%, 0.2%, 0.1%. The given five kinds of becterial were Bacillus cereus, Escherichia coil, Staphylooccus aureus, Salmonella sp, Aspersillus sp. The antibacterial activity of propolis against the five given bacterial were investigated. The diameters of inhibiting zones and MIC （minimum inhibitory concentration） were measured in mm. The results showed that the extraction rate of 95% EtOH and ultrasonic wave was highest, the extraction rate is 27.3%; the bacteria could be inhibited by the liquid of propolis in varying degrees, the antibacterial activity liquid of propolis through 95% EtOH and ultrasonic wave was strongest. It was found that the inhibition effects on Escherichia coli was best and that on Aspergillus sp. was worst.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期224-226,共3页
Food Science
关键词
蜂胶
超声波
抑菌圈
最小抑制浓度
propolis
ultrasonic wave
inhibitive cycle＇s diameters
MIC
