【摘要】 通过琼脂渗透法和最低抑菌浓度(M IC)和最低杀菌浓度(MBC/MFC)的测定发现了肉桂酸及其衍生物(p-甲氧基肉桂酸和p-羟基肉桂酸)对常见几种代表菌具有较强的抑制作用.结果表明,p-羟基肉桂酸对细菌类抑菌效果最好,对枯草杆菌的M IC为0.5 mg/mL,MBC为0.75 mg/mL.对真菌类,肉桂酸的抑菌效果最好,对白色假丝酵母菌的M IC为0.125 mg/mL,MFC为0.5 mg/mL.本文通过研究肉桂酸及其衍生物对常见几种菌的抑菌活性,阐明了它们之间的构效关系.更多还原

【Abstract】 The antibacterial activities of cinnamic acid,4-methoxycinnamic acid and 4-hydroxycinnamic acid against E.coli,B.subtilis,St.aureus,C.albicans,and A.niger were studied.The results showed that these three kinds cinnamic acid compounds could inhibit these microbes tested.To bacterial,4-hydroxycinnamic acid is the best,the minimum inhibitory concentration(MIC) to B.subtilis is 0.5 mg/mL and the minimum bactericidal concentration(MBC) is 0.75 mg/mL.To fungi,cinnamic acid is the best,the MIC to C.albicans is 0.125 mg/mL and the minimum fungal concentration(MFC) is 0.5 mg/mL.The relationship between the configuration and the effect of cinnamic acid compounds is discussed in this paper.更多还原