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绿原酸的微波超声波联合提取及其抑菌作用

发表时间:2009-04-15  浏览量:1686  下载量:776
全部作者: 徐跃成,李正国,邓伟,杨迎伍
作者单位: 重庆大学生物工程学院基因工程研究中心,重庆市高校功能基因与调控新技术重点实验室
摘 要: 为了寻找更高效的绿原酸提取方法及进一步明确绿原酸的抑菌活性及抗菌谱,以金银花为材料,通过考察发现:微波—超声波联合提取(co-microwave-ultrasonic extraction, MUE)的绿原酸提取率最高,绿原酸对革兰氏阴性菌的抑菌活性比对革兰氏阳性菌更强,绿原酸水溶液对志贺氏菌、沙门氏菌的最小抑菌浓度均为0�125 g/L,抑菌效果与0�1 g/L的卡那霉素相当。
关 键 词: 微生物与生化药学;金银花;绿原酸;微波—超声波联合提取;抑菌作用
Title: Co-microwave-ultrasonic extraction of chlorogenic acid and its bacteriostatic effect
Author: XU Yuecheng, LI Zhengguo, DENG Wei, YANG Yingwu
Organization: Genetic Engineering Research Center, Bio-Engineering College, Chongqing University, Key Laborary of Functional Gene and New Regulation Technologies Under Chongqing Municipal Education Commission
Abstract: The purpose of this paper is to select a better method for extracting chlorogenic acid from honeysuckle-flowers and to test bacteriostatic effect of the chlorogenic acid. The result showed that co-microwave-ultrasonic extraction(MUE) was the best method. The bacteriostatic effect test of the chlorogenic acid showed that the chlorogenic acid was more effective to Gram negative bacteria than to Gram positive bacteria and it had the same effect to the Gram negative bacteria as that of Kanamycin (0.1 g/L). The minimum inhibit concentration of the chlorogenic acid to Shigella or Salmonella was 0.125 g/L.
Key words: microbial and biochemical pharmacology; honeysuckle-flowers; chlorogenic acid; co-microwave-ultrasonic extraction; bacteriostatic effect
发表期数: 2009年4月第7期
引用格式: 徐跃成,李正国,邓伟,等. 绿原酸的微波超声波联合提取及其抑菌作用[J]. 中国科技论文在线精品论文,2009,2(7):687-692.
 
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