食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
69-71
,共3页
香蕉%多糖%提取%抗菌
香蕉%多糖%提取%抗菌
향초%다당%제취%항균
banana%polysaccharide%extracting%antibacterial
采用15%乙醇溶液作为溶剂提取香蕉多糖,并采用纸片琼脂扩散法研究了香蕉多糖的抗菌活性.实验发现香蕉多糖对大肠杆菌、金黄色葡萄球菌和绿脓杆菌的抗菌活性测试均具有抗菌作用,其中对大肠杆菌、金黄色葡萄球菌、绿脓杆菌的最小抗菌浓度(MIC)分别为15、25、20 mg/mL.
採用15%乙醇溶液作為溶劑提取香蕉多糖,併採用紙片瓊脂擴散法研究瞭香蕉多糖的抗菌活性.實驗髮現香蕉多糖對大腸桿菌、金黃色葡萄毬菌和綠膿桿菌的抗菌活性測試均具有抗菌作用,其中對大腸桿菌、金黃色葡萄毬菌、綠膿桿菌的最小抗菌濃度(MIC)分彆為15、25、20 mg/mL.
채용15%을순용액작위용제제취향초다당,병채용지편경지확산법연구료향초다당적항균활성.실험발현향초다당대대장간균、금황색포도구균화록농간균적항균활성측시균구유항균작용,기중대대장간균、금황색포도구균、록농간균적최소항균농도(MIC)분별위15、25、20 mg/mL.
By extracting the banana polysaccharide after using the 15 % ethanol solution as the solvent , the authors studied its antibacterial activity by Disc agar diffusion method. From experiments , the authors discover that the banana polysaccharide had antibacterial effects on escherichia coli , staphylococcus aureus and pseudomonas by antibacterial activity tests, while the minimum antibacterial concentration (MIC) of escherichia coli, staphylococcus aureus and pseudomonas was 15,25,20 mg/mL respectively.
