CAJ | 학술논문

采用滤纸扩散法和甲板涂布法测定花椒挥发油的抑菌效果和最小抑菌浓度(MIC值).结果表明:花椒挥发油不仪能抑制革兰氏阴性菌,也能抑制革兰氏阳性菌,同时对霉菌、真菌也有抑制作用,尤其对青霉和黑曲霉的抑菌效果最好.花椒挥发油可作为天然抑菌剂,用于医药等领域.
채용려지확산법화갑판도포법측정화초휘발유적억균효과화최소억균농도(MIC치).결과표명:화초휘발유불의능억제혁란씨음성균,야능억제혁란씨양성균,동시대매균、진균야유억제작용,우기대청매화흑곡매적억균효과최호.화초휘발유가작위천연억균제,용우의약등영역.
Filter paper diffusion method and plate coating method were separately used to determine inhibitory effect and minimum inhibitory concentration (MIC) of volatile oil from peppers against bacteria, molds and yeasts. Results indicated that volatile oil from Zanthoxylum bungeanumm Maxim or Zanthoxylum bungeanumm Mei could inhibit the growth of gram-negative bacteria, gram-positive bacteria, mould and fungi. The maximum inhibitory effect on Penicillium sp. and AspergiUus niger was observed. Therefore, volatile oil from peppers will be promising in the filed of medicine as a natural antimicrobial agent.