食品工业科技2012，Vol.33Issue(9)：88-91,4.
桑叶提取物抑菌活性及抑菌稳定性研究
Study on antibacterial activity and stability of extracts frommulberry（Morus alba L.） leaves
摘要
Abstract
Inhibitory effects of 5 extracts（water,70% ethanol,ethanol,ethyl acetate and petroleum ether）from mulberry（Morus alba L.）leaves against 5 common foodborne pathogenic bacteria were tested by agar diffusion method.Meanwhile,thermal treatment,ultraviolet,pH,saccharose and sodium chloride affecting the antibacterial activity of the 70% ethanol extract were also investigated.The results indicated that 70% ethanol extract had the best antibacterial activity in the 5 extracts.The antibacterial activity of 70% ethanol extract was very stable to temperature and ultraviolet,decreased with increasing pH value,and enhanced at higher concentrations of saccharose and sodium chloride.关键词
桑叶/抑菌/稳定性Key words
mulberry leaves/antibacterial/stability分类
轻工纺织引用本文复制引用
陈佳佳,刘凡,廖森泰,孙远明,邹宇晓,吴娱明..桑叶提取物抑菌活性及抑菌稳定性研究[J].食品工业科技,2012,33(9):88-91,4.基金项目
广东省自然科学基金团队项目 （）
广东省社发攻关项目 （）
广东省农业攻关项目 （）
广东省科技成果转化启动项目 （）
国家现代农业产业技术体系建设专项资金 （）
