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论文编号:ZY070 论文字数:9090,页数:31
摘要:通过利用超临界二氧化碳流体萃取技术萃取洋葱油，进而采用牛津杯法对其进行抑菌谱研究，培养基稀释法分别对各菌种进行最低抑菌浓度、最低杀菌浓度研究。从而获得洋葱油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酵母菌类都有明显抑菌效果，而对宁佐美曲霉、黑曲霉、红曲霉、三孢布拉氏霉菌等真菌类没有抑菌效果。分别对应金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酵母1号的最低抑菌浓度为0.00029、0.00036、0.00065、0.000072g/ml，最低杀菌浓度为0.0014、0.00072、0.00072、0.000072g/ml。
关键词：超临界萃取；洋葱油；抑菌谱；最低抑菌浓度；最低杀菌浓度
Abstract：With using supercritical fluid carbon dioxide extraction technology ，onion oil were extracted from onion, and do the Antibacterial spectrum of research by Oxford cup method, and the medium dilution method were carried out on the bacteria minimal inhibitory concentration, minimum bactericidal concentration studies. The results of onion oil on the Staphyloccocus aureus , E. coli, Bacillus subtilis, yeast have a clear inhibitory effect ,but there is no inhibition on the effect of Aspergillus usamii，Aspergillus niger,Monascus purpureus，Blakeslea trispora，respectively.Corresp-
onding Staphyloccocus aureus , E. coli, Bacillus subtilis, yeast 1, the minimum inhibitory concentration for 0.00029,0.00036,0.00065，0.000072g/ ml, the minimum bactericidal concentration for 0.0014,0.00072,0.00072,0.000072 g/ ml.
Key Words: Supercritical fluid extraction；Onion oil； Antibacterial spectrum； Minimum inhibitory concentration； Minimum bactericidal concentration
目 录
中文摘要...........................................................Ⅰ
英文摘要...........................................................Ⅱ
目录...............................................................Ⅲ
1.绪论..............................................................1
1.1 特点..........................................................1
1.2 组成成分......................................................1
1.3 保健功效......................................................1
1.4 超临界原理....................................................3
1.5 抑菌活性......................................................3
2.实验部分..........................................................4
2.1 实验材料......................................................4
2.2 试验方法......................................................5
3.结果与讨论........................................................7
3.1 超临界萃取....................................................7
3.2 抑菌谱........................................................8
3.3 最低抑菌浓度与最低杀菌浓度....................................9
4.总结与展望.......................................................13
致谢...............................................................14
参考文献...........................................................15
附录...............................................................16
