食品科学 ›› 1999, Vol. 20 ›› Issue (9): 54-56.

• 营养卫生 • 上一篇    下一篇

银杏叶提取物抑菌作用的研究

 宫霞, 姚淑敏, 卢元芳   

  1. 山东曲阜师范大学生物系
  • 出版日期:1999-09-15 发布日期:2011-12-06

 GONG  Xia, YAO  Shu-Min, LU  Yuan-Fang   

  • Online:1999-09-15 Published:2011-12-06

摘要: 银杏叶提取物对常见的一系列病菌有强烈的抑制作用。其最小抑菌率分别为:金黄色葡萄球菌为8%,变形杆菌为6%,大肠杆菌为6%,枯草芽孢杆菌为6%,产气杆菌为5%,沙门氏菌6%。在相同时间内,浓度越高,抑菌率也越高,同一浓度作用时间越长抑菌率也就越高,并且具有热稳定性。

关键词: 银杏叶提取物, 抑菌作用, 致病菌

Abstract: The antimicrobial action of EGb (Extract of Ginkgobiloba L) against against a series of bacterium is studied.The results showed that the EGb caneffectively inhibit the growth of bacterium.The antimicrobial minimum dosage of EGb are as follows Staphylococcus aureus:8% Proteus vulgaris 6%;Escherichia coli 6%;Bacillus subtilis 6%: Salmonella Sp 6%.Amerebacter aerogenes 5%.When the period of reaction time is the same the higher the concentration of the extract the higher the antimicrobial effect.When the concentration is the same the longer the reaction period. the higher the antimicrobial effect of the extract .And this extract is characterised by its heat stable ability.

Key words: FGb antimicrobial, Saction, Pathogenetic microbes