藜蒿提取物抑菌作用的初步研究

采用榨汁、水提、醇提等 3种不同的方法 ,提取藜蒿中的抗菌有效成分。测定了各种提取物对 14种食品腐败菌的最低抑菌浓度 ( MIC) ,结果表明 :1.藜蒿汁的 MIC:痢疾杆菌为 2 5% ,大肠杆菌为 2 5% ,巨大芽孢杆菌为 50 % ,面包酵母为 5% ;2 .藜蒿水提物的 MIC:痢疾杆菌为 2 .5% ,大肠杆菌为 5% ,巨大芽孢杆菌为 5% ,面包酵母为 10 % ;3.黎蒿醇提物的 MIC:痢疾杆菌、巨大芽孢杆菌、大肠杆菌均为 5% ,蜡状芽孢杆菌、金黄色葡萄球菌、面包酵母、黄曲霉均为 10 % ,产朊酵母、裂殖酵母、异常汉逊酵母、白地霉、桔青霉、镰刀霉均为 2 0 %

STUDY ON THE ANTIMICROBIAL ACTION OF ARTEMISIA SELENGENSIS TURCZ.

species of microbes that caused food putrefied in common were used to determine the Minimum Inhibitory Concentration(MIC)of the active ingredients in Artemisia selengensis Turcz.Its juice,water extracts and alchole extracts were conducted to be determined at different concentration respectively.The result shows that:1.The MIC of the juice on S.dysenteriae,E.coil,B.megatriumand and G.candidum is 25%,25%,50% and 50% respectively;2.The MIC of the water extracts is S.dysenteriae 2.5%, E.coli 5%, B.megatrium 5% and G.candidum 10%;3.The MIC of alchole extracts is as follows: S.dvsenteriae,B.megatrium and E.coli 5%, B.cereus,S.aureus,G.candidum and A.flavus 10%, H.nomala,Schizosaccharomyces,S.fermentati,T.utilis,P.citrinum and F.moniliforme 20%.