[1]戚馨月.花生壳乙醇提取物(EEPH)抗细菌作用差异性研究[J].中国调味品,2019,(05):5-8.
 Study on the Difference in Antibacterial Effect of Ethanol Extract of Peanut Hull (EEPH)[J].CHINA CONDIMENT,2019,(05):5-8.
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花生壳乙醇提取物(EEPH)抗细菌作用差异性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
5-8
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on the Difference in Antibacterial Effect of Ethanol Extract of Peanut Hull (EEPH)
作者:
戚馨月
文献标志码:
A
摘要:
通过平板计数法、滤纸片法和生长曲线法测定了花生壳乙醇提取物(EEPH)对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌抗菌活性的差异性。结果表明,在相同EEPH和实验菌浓度下,比较抑菌率、抑菌圏和生长曲线对数生长期峰值,抗菌活性为金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌。对同一菌种的抑菌率或抑菌圈与EEPH和菌浓度呈显著的剂量效应,与EEPH浓度呈显著正相关,与菌浓度呈显著负相关。加入EEPH的生长曲线对数期时长滞后于对照组,且峰值显著降低。进一步方差分析表明,菌种、EEPH浓度、菌浓度以及菌种和菌浓度两个因素的交互作用与其抑菌率或抑菌圈之间显著相关。本研究为EEPH开发成食品天然防腐剂提供理论基础。
Abstract:
The difference in antibacterial activity of ethanol extract of Peanut hull (EEPH) against Staphylococcus aureus, Escherichia coli and Bacillus subtilis was determined by plate counting method, filter paper method and growth curve method. The results showed that the antibacterial ctivity was Staphylococcus aureus > Escherichia coli > Bacillus subtilis at the same EEPH and experimental bacteria concentration, compared with the inhibition rate of bacteriostatic rate, bacteriostatic sputum and growth curve. There was a significant dose effect on the inhibition rate of the same strain or the inhibition zone and EEPH and the concentration of bacteria. It was positively correlated with the concentration of EEPH and negatively correlated with the concentration of bacteria. The logarithmic duration of the growth curve of the addition of EEPH lags behind the control group and the peak value is significantly reduced. Further analysis of variance showed that the interaction between strains, EEPH concentration, bacterial concentration and strain and bacterial concentration was significantly correlated with the inhibition rate or inhibition zone. This study provides a theoretical basis for the development of EEPH as a natural preservative for food.
更新日期/Last Update: 2019-09-11