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用醇提和水煎两种方法从30种中草药中筛选抑菌作用显著的4种材料为鹿蹄草、山豆根、石榴皮、五倍子。用二倍稀释法测定测定这4种中草药对沙门氏菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC),然后进一步研究其对温度、介质pH、紫外线照射的稳定性。结果表明:鹿蹄草最小抑菌浓度(MIC)为125mg/mL,最小杀菌浓度(MBC)为250mg/mL,五倍子和石榴皮MIC为62.5mg/mL,MBC为125mg/mL,山豆根MIC为250mg/mL,MBC为500mg/mL。温度、介质pH、紫外线照射对这4种中草药提取液稳定性有一定影响。
With alcohol extraction and decoction of two kinds of methods from 30 kinds of Chinese herbal medicine screening antibacterial effect significant four kinds of material are winterwood, shaddock root, pomegranate peel, gall nut. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of these four kinds of Chinese herbs on Salmonella were determined by two-fold dilution method, and then the stability of Salmonella against temperature, medium pH and UV irradiation was further studied. The results showed that the minimum inhibitory concentration (MIC) was 125mg / mL, the minimum bactericidal concentration (MBC) was 250mg / mL, the gallnut peel MIC was 62.5mg / mL, MBC was 125mg / mL, Was 250 mg / mL and MBC was 500 mg / mL. Temperature, media pH, UV irradiation on the stability of these four kinds of Chinese herbal extracts have a certain impact.