CAJ | 학술논문

测定了肉桂醛及其衍生物对4种致病菌（金黄色葡萄球菌、大肠杆菌、沙门氏菌、炭疽杆菌）的最小抑菌浓度（MIC）.结果表明：肉桂醛、α-溴代肉桂醛、肉桂酸对4种致病菌都有明显的抑菌效果，肉桂醇仅对金黄色葡萄球菌有抑菌效果.4种化合物中抑菌效果最好的是肉桂酸，对金黄色葡萄球菌、大肠杆菌、沙门氏菌、炭疽杆菌的抑菌浓度分别为0.4、0.4、0.6、0.4 mmol/L.
측정료육계철급기연생물대4충치병균（금황색포도구균、대장간균、사문씨균、탄저간균）적최소억균농도（MIC）.결과표명：육계철、α-추대육계철、육계산대4충치병균도유명현적억균효과，육계순부대금황색포도구균유억균효과.4충화합물중억균효과최호적시육계산，대금황색포도구균、대장간균、사문씨균、탄저간균적억균농도분별위0.4、0.4、0.6、0.4 mmol/L.
The minimum inhibitory concentratio of cinnamaldehyde and its derivatives on four pathogens (Staphylococcus aureus,Escherichia coli,Salmonella,Bacillus anthracis) were determined in this paper.The results showed that:cinnamic aldehyde,α-bromo cinnamic aldehyde,cinnamic acid alcohol had significant antibacterial effect on four pathogens,cinnamic alcohol only had antibacterial effect on S. aureus.The antibacterial effect of cinnamic acid was the best.The antibacterial concentrations of cinnamic acid on S. aureus,E. coli,Salmonella,B. anthracis were 0.4,0.4,0.6,0.4 mmol/L,respectively.