楊梅葉提取物抑菌效果研究

生物工程論文編號:SW030  論文字數:10276,頁數:24

 目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 研究背景  1
 1.2 楊梅葉研究現狀 2
 1.3 天然植物防腐劑研究進展 4
2. 實驗方案 9
 2.1 材料與方法 9
 2.2 結果與分析 12
3．結論 17
致謝 18
參考文獻 19

摘 要：本文研究了從楊梅葉中提取黃酮類物質的方法，以及對提取出的黃酮類物質的抑菌能力的研究及其在食品中的應用前景。本文通過楊梅葉提取液對金黃色葡萄球菌、黑曲霉等的抑菌效果的比較，得出楊梅葉提取液對各供試菌抑制效果的最低抑制濃度（MIC）分別為：金黃色葡萄球菌1.25%，黑曲霉1.25%。并在不同的PH值時，提取液對金黃色球菌的抑制效果的研究，得出在PH為7時，抑菌率最低；PH為5或9時，均具有較高的抑菌率，達到80%以上。

 關鍵詞：楊梅葉；黃酮類物質；抑菌；金黃色葡萄球菌；黑曲霉；PH
The inhibitory effect of compound which is extracted from waxberry’s leaf on bacilli

Abstract: This article is about how to get flavonoids from waxberry’ leaf,and the research about the flavonods’ inhibitory effect on bacilli,which extracted from waxberry’ leaf.And have a research about the foreground that it application on foodstuff.I compared the compound’s inhibitory effect on each bacilli like Staphylococcus aureus and Aspergillus niger,the compound which is extracted from waxberry’s leaf.Then i get the MIC to each bacilli,like: Staphylococcus aureus(1.25%) and Aspergillus niger(1.25%).Then i put the compound in different pH to see the compound’s inhibitory effect on Staphylococcus aureus.I find that when pH at 7,the compound has worst inhibitory effect;When pH at 5 or 9,the copound has best inhitory effect to bacilli,the inhibition rate can reach 80%.

Keywords:Waxberry’s leaf;flavonoids;the inhibitory effect;Staphylococcus aureus; Aspergillus niger;pH