摘要
用不同方法提取蜂胶有效成分,进行体外抑菌试验。结果表明:各种提取方法对食品中的常见菌都有不同程度的抑制作用,其中对革兰氏阳性菌抑菌作用较好;各种方法提取物对不同细菌的抑菌效果也不一样,其中以超声波提取效果最好,其最小抑菌浓度为:大肠杆菌:0.8%、沙门氏菌0.8%、金黄色葡萄球菌0.1%、蜡状芽孢杆菌0.1%、枯草杆菌0.2%、鸡蛋表面混合菌0.2%。
The antimicrobial activities of the extracts from the propolis by different methods has been studied in this paper. The results show that ：all the propolis extraction have the anti-microbial activities for common bacteria in food, especially for gram positive bacteria. It was also showed that the effect of ultrasound extraction is best, the MIC of the extract were： 0.1% against staphylococcus aureate and Bacillus cereus,0.2 % against Bacillus subtilis and mixed microbes from egg surface,0.8 % against Escherichia coli and salmonella.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期3-5,共3页
Food Research and Development
基金
陕西省农产品质量安全专项(2003SAQ108-16)
