文献类型：期刊文献

中文题名：山楂核干馏油抑菌及杀菌作用的研究

英文题名：Inhibition and Sterilization of Dry Distillated Oil Made From Seeds of Hawthorn on Some Enteric Pathogenic Bacteria

作者：叶磊[1]

第一作者：叶磊

机构：[1]北京联合大学师范学院

第一机构：北京联合大学师范学院

年份：2003

卷号：17

期号：3

起止页码：48-51

中文期刊名：北京联合大学学报

语种：中文

中文关键词：山楂核干馏油;食物中毒菌;敏感性;浓度;杀菌效果;食品添加剂;大肠杆菌;伤寒杆菌;痢疾杆菌;金黄色葡萄球菌;绿脓假单胞菌

外文关键词：seeds of hawthorn;dry distillated oil; inhibitory efficacy;sterilizing efficacy

摘要：　测定了山楂核干馏油对5种主要的食物中毒菌:大肠杆菌、伤寒杆菌、痢疾杆菌、金黄色葡萄球菌、绿脓假单胞菌的抑菌、杀菌作用。结果表明:山楂核干馏油对这5种细菌的最小抑菌浓度(CMIC)为0 25%～0 5%,最小杀菌浓度(CMBC)为1 0%～2 0%;其杀菌效果与浓度及作用时间有着密切的关系,而且不同种细菌对山楂核干馏油的敏感性也有一定差异。
It summarizes the studies about the inhibitory efficacy and the sterilizing efficacy of the dry distillated oil made from seeds of hawthorn on five enteric pathogenic bacteria. To these five bacteria (Staphylococcus aureus, Escherichia coli, Salmonella paratyphi, Shigella flexneri, Pseudomonas aeruginosa), the Minimum inhibitory concentration (CMIC) is about 025%～05%, and the Minimum bactericidal concentration(CMBC) is about 10%～20%. The antimicrobes efficacy varied with the concentration of the dry distillated oil, the reaction time and the kinds of the bacteria.