首页|迷迭香提取液的抗菌研究

迷迭香提取液的抗菌研究

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为揭示迷迭香中鼠尾草酚、咖啡酸、香叶木素、泽兰黄酮、迷迭香酚、鼠尾草酸、木樨草酸、芹菜素、槲皮素抗菌能力的交互作用,进行迷迭香提取液抗菌实验.以抑菌圈为响应值,均匀实验设计,采用逐步二项式算法建立模型.结果表明,模型相关系数R=0.976,说明模型预测能力强,迷迭香的抗菌活性主要由芹菜素、鼠尾草酚、泽兰黄酮决定.这为迷迭香的抗菌方面的应用提供了理论基础.
Analysis of Antibacterial of Rosemary Extract
To reveal the interaction of antibacterial activity of quercetin,caffeic acid,rosmarinol,luteolin acid,apigenin,carnosic acid,carnol,geranyl and zephyrin flavonoids in rosemary,rosemary antibacterial ex-periment was carried out.Antibacterial zone was used as the response value.The model was established by uni-form experimental design with a step-to-step binomial algorithm.The results revealed the correlation coefficient of the model R= 0.976,indicating that the model has strong predictive ability.Meanwhile,the model analysis showed the mainly antibacterial activity of rosemary was composed of apigenin,carnol and Zephyrin flavonoids.This provides a theoretical basis for the antibacterial application of rosemary.

rosemaryuniform experimental designantibacterial model

魏泉增、孙佳龙、房靖晶、朱佳文

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许昌学院 食品与药学院

河南省食品安全生物标识快检技术重点实验,河南 许昌 461000

迷迭香 均匀实验设计 抑菌模型

河南省高等学校重点科研项目

23A550016

2024

许昌学院学报
许昌学院

许昌学院学报

影响因子:0.196
ISSN:1671-9824
年,卷(期):2024.43(2)
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