作　　者： ; ;

机构地区： 河北农业大学食品科技学院食品科学与工程系

出　　处： 《食品科学》 1998年第4期37-39,共3页

摘　　要： 竹叶的乙醇醋酸提取液A和乙醇提取液B对食品致病菌伤寒沙门氏菌、痢疾志贺氏菌、小肠结炎耶尔森氏菌、金黄色葡萄球菌、蜡样芽孢杆菌、魏氏梭菌、肉毒梭菌均有不同程度的抑制作用。在相同时间内，竹叶提取液浓度越高，抑菌率就越高。同一浓度的提取液，作用时间越长，抑菌率也就越高。 The paper desls with the antimicrobial action of different extract of bamboo leaves of phyllostachys glauca Mcclure to several pathogenetic microbes. the results showed that there were obvious antimicrobial actions between the extract A of bamboo leaves by alcohol and acetate acid and the extract B of bamboo leaves by alcohol. The antimicrobial minimum dosage of extracts A and B was respedtively ad follows: Salmonella typhi;0. 125%, 10%; Shigella dusenterlea: 0. 125%, 10%; Yersinia enterocolitica: 0. 25%, 20%; Staphylococcus aureus: 0. 25%, 10%; Bacillus cereus: 0. 125%, 10%; Clostridium Perfringens: 0. 25%, 20%;Ciostridium botulinum: 5%, 40%, When the period of time is the same, the higher the concentration of the extract, the higher the antimicrobial effect. When concentration were the same, the longer the reaction period, the higher the antimicrobial effect of the extract.

关 键 词： 竹叶 致病菌 抑菌作用 食品

领　　域： [轻工技术与工程] [轻工技术与工程]