作　　者： ; ; ;

机构地区： 白城市医学高等专科学校

出　　处： 《食品科学》 2010年第19期209-211,共3页

摘　　要： 采用水蒸气蒸馏法提取黄花蒿挥发油,通过体外抑菌实验,利用纸片法和试管法分别测定其抑菌活性和最低抑菌浓度(MIC)。比较黄花蒿挥发油对12种常见细菌和真菌的抑菌活性。结果表明:黄花蒿挥发油对12种实验菌表现出不同的抑制活性。真菌对黄花蒿挥发油具有更强的敏感性。黄花蒿挥发油对真菌的抑制作用比较稳定,由强到弱依次为黑曲霉、啤酒酵母菌、产黄青霉、马青霉、毛霉、青霉和根霉。 The essential oil extracted from Artemisia annua by steam distillation was determined for its in vitro antibacterial activity （inhibition zone diameter） by disk diffusion method and minimum inhibitory concentration （MIC） by test tube method. Twelve species of common bacteria or fungi were the indicator strains used. The essential oil had different inhibitory effects on these test strains. Comparatively,fungi were more sensitive to the oil,and its anti-fungus activity was stable,and it had the strongest inhibitory effect on Aspergillus niger,followed by Saccharomyces cerevisiae,Penicillium chrysogenum,Penicillium marneffei,Mucor racemosus,Penicillium sp. and Rhizopus sp. Thus,the essential oil has broad application prospects for the development of a natural preservative or an antimicrobial drug.

关 键 词： 黄花蒿 挥发油 真菌 细菌 最低抑菌浓度

领　　域： [生物学]