论文部分内容阅读
由山楂榨取的原液呈淡黄色 (pH值为 5) ,含延胡索酸、熊果酸等多种有机酸。采用悬液定量杀菌试验 ,对其杀灭微生物作用及影响因素进行了观察。结果 ,1∶2稀释的山楂液对金黄色葡萄球菌和大肠杆菌作用 1min ,对白色念珠菌作用 3min ,杀灭率均达 99 90 %以上。菌悬液中含 2 5%小牛血清 ,对其杀菌效果始有明显影响 ;温度在 10～ 30℃内变化对其杀菌效果无明显影响。其原液密封存放于 54℃下 14d ,杀菌效果无明显下降
The extract from the hawthorn pale yellow (pH 5), with fumarate, ursolic acid and other organic acids. Suspension quantitative bactericidal test was used to observe its role in killing microorganisms and its influencing factors. Results, 1: 2 dilution of hawthorn liquid on Staphylococcus aureus and Escherichia coli for 1min, Candida albicans 3min, the killing rate reached more than 99 90%. The suspension of bacteria contained 25% calf serum, which had a significant effect on the bactericidal effect; the change of the temperature within 10 ~ 30 ℃ had no significant effect on its bactericidal effect. The liquid stored in sealed at 54 ℃ 14d, no significant reduction in bactericidal effect