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目的:观察柑橘黄酮的抑菌作用。方法:采用试管稀释法测定柑橘黄酮的抑菌作用,对5种常见细菌的最低抑菌浓度(M IC)进行了测定。结果:柑橘黄酮体外抑菌实验显示,对金黄色葡萄球菌、枯草芽孢杆菌作用最强;对大肠埃希菌、铜绿假单胞菌及乙型副伤寒沙门菌次之。结论:柑橘黄酮具有一定的抑菌作用。
Objective: To observe the bacteriostasis of citrus flavonoids. Methods: The inhibitory effect of citrus flavonoids was determined by in vitro dilution method. The minimum inhibitory concentration (M IC) of five common bacteria was determined. Results: Bacteriostasis test of citrus flavonoids in vitro showed that Staphylococcus aureus and Bacillus subtilis had the strongest effect on Escherichia coli, Pseudomonas aeruginosa and Salmonella paratyphi. Conclusion: Citrus flavonoids have some antibacterial effects.