食品科学 ›› 2001, Vol. 22 ›› Issue (11): 59-60.
• 营养卫生 • 上一篇 下一篇
王天元
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WANG Tian-Yuan
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摘要: 采用不同的方法对柞蚕丝素粉进行鞣化处理,通过抑菌实验发现,以茶多酚为鞣化剂的柞蚕丝素粉对口腔中主要致病、致菌有较强的抑制作用。最低抑菌浓度对微小消化链球菌3×103CFμ/ml,MIC为0.075mg/ml,对致主要菌变异链球菌3×106CFμ/ml,MIC为0.15mg/ml,提示该种丝素粉可用于口腔防。
关键词:  , 柞蚕丝素粉, 鞣化, 茶多酚, 抑菌
Abstract: Different methods were used to tan the tussah powder by bacteriostasis experiments,It was found that suing tea poly phenols as the tan additive,the tanned tussah powder showed strong inhibitory effect on the main oral pathogenic bacteria and dental caries bacteria, and 3× 103CFu/ml MIC of the minimum consistency of bacteriostasis to the P.micros is 0.075mg/ml,to the main mutation of the S.mutans, the 3× 106CFu/ml, MIC is 0.15 mg/ml. Please attend to the fact that this kind of elememt canbe used to prevent teeth from being dlecayed.
Key words: Extract Tan Tea tanning Inhibitor
王天元. 茶多酚鞣化柞蚕丝素粉的抑菌作用研究[J]. 食品科学, 2001, 22(11): 59-60.
WANG Tian-Yuan. The Research in Inhibitory Effect that the Tawnig Tea Tans the Extract[J]. FOOD SCIENCE, 2001, 22(11): 59-60.
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