作　　者： ; ; (贾英民）; (马雯）; (袁玉荣）; (张敏）;

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： 《中国食品学报》 1998年第1期29-33,共5页

摘　　要： 本文测定了淡竹竹叶提取液对食品致病菌的抑制作用。实验结果认为,竹叶的乙醇醋酸提取液A、乙醇提取液B和水提取液C对食品致病菌均有不同程度的抑制作用。A、B和C提取液对食品致病菌的最小抑制浓度分别为:伤寒沙门氏菌0.125％,10％,20 ％;痢疾志贺氏菌0.125％,10％,20％;小肠结肠炎耶尔森氏菌0.25％,20％,40％;金黄色葡萄球菌0.25％,10％,20％;蜡样芽孢杆菌0.125％,10％,20％;魏氏梭菌0.25％,20％,40％;肉毒梭菌5％,40％,80％。在相同时间内,竹叶提取液浓度越高,抑菌率也就越高。同一浓度的竹叶提取液,作用时间越长,抑菌率也就越高。 This paper deals with the antimicrobial function of different extracts from bamboo leaves of phyllostachys glauca Mcclure to several food - borne pathogens. The results showed that there were obvious antimicrobial functions among bamboo leave extracts A (extracted by mixed alcohol, acetic acid and water), B (extracted by mixed alcohol and water)and C(extracted by water). The antimicrobial minimum dosage of extracts A and B, and C was respectively as follows; Salmonella typhi:0. 125% ,10%, 20%;Shigella dusenterlea:0.125%, 10%, 20%; Yersinia enterocolitica:0.25%, 20%, 40%;Staphy-lococcus aureus: 0. 25%, 10%, 20%; Bacillus cereus: 0. 125% ,10%, 20% ; Clostridium Perfringens:0. 25%,20%,40%; Clostridium botulinum:5%,40%,80%. When the reaction periods were the same, the higher the concentration of the extract, the higher the antimicrobial effect is. When concentration were the same, the longer the reaction period, the higher the antimicrobial effect of the extract is.

关 键 词： 淡竹 竹叶 致病菌 抑菌作用

领　　域： [轻工技术与工程]