CAJ | 학술논문

使用无菌蒸馏水和70%乙醇从红果龙葵果实中提取活性成分并探讨其抑菌作用.结果表明,提取物对微生物有明显的抑制作用.水提液的最低抑菌质量浓度分别为大肠杆菌2mg/mL、金黄色葡萄球菌1mg/mL、枯草杆菌0.5mg/mL、短小芽孢杆菌3mg/mL、产气芽饱杆菌0.5mg/mL;乙醇提取液的最低抑菌质量浓度分别为大肠杆菌2mg/mL、金黄色葡萄球菌2mg/mL、枯草杆菌1mg/mL、短小芽孢杆菌5mg/mL、产气芽孢杆菌1mg/mL.
사용무균증류수화70%을순종홍과룡규과실중제취활성성분병탐토기억균작용.결과표명,제취물대미생물유명현적억제작용.수제액적최저억균질량농도분별위대장간균2mg/mL、금황색포도구균1mg/mL、고초간균0.5mg/mL、단소아포간균3mg/mL、산기아포간균0.5mg/mL;을순제취액적최저억균질량농도분별위대장간균2mg/mL、금황색포도구균2mg/mL、고초간균1mg/mL、단소아포간균5mg/mL、산기아포간균1mg/mL.