【摘要】 测定了含不同浓度银杏酸的银杏叶提取物和银杏酸对常见病菌的抑菌活性,以及不同pH条件和热处理对银杏酸抑菌活性的影响。结果表明银杏叶提取物中起抑菌作用的成分为银杏酸,银杏酸对G+(指GAs有抑制作用的菌株)菌的抑菌效果尤为显著,抑菌活性随浓度和作用时间的增加而加强,并具有一定的热稳定性。更多还原

【Abstract】 Anti-microbial activities of EGbs contatining different concentration Ginkgolic acids and Ginkgolic acids were assayedand the different pH and heat treatment effects on anti-microbial activity of Ginkgolic acids were assayed also.It was concludethat Ginkgolic acids in the EGb was the main anti-microbial ingredient, and showed specially strong inhibiting effect on G+bacterium, and anti-microbial activity was enhanced with the increasing of concentration and the acting time of Ginkgolic acids.Ginkgolic acids showed also certain heat stability.更多还原