黄酮类化合物对沙门氏菌的体外抑制

黄酮类化合物对沙门氏菌的体外抑制(6000字)
摘  要：沙门氏菌在自然界分布极为广泛，几乎可以从所有脊椎动物的体内分离得到，不仅感染人畜，而且可以污染食品，是一种重要的人畜共患病病原和引起食物中毒的常见致病菌。本研究拟以具有抗炎抑菌、抗氧化、抗辐射以及增强免疫能力等生理活性作用的植物次生代谢产物黄酮类化合物作为抑菌剂，开展对沙门氏菌体外抑制试验，即通过抑菌圈测定、最小抑菌浓度（MIC）、最小杀菌浓度（MBC）测定比较柚皮素、芦丁、槲皮素三种黄酮类化合物对沙门氏菌体外抑菌效果，为获得新的食品防腐剂提供依据。结果表明：三种黄酮类化合物对沙门氏菌均具有不同程度的抑制作用，抑菌强弱顺序为槲皮素、芦丁、柚皮素。
关键词：黄酮类化合物；沙门氏菌；最小抑菌浓度（MIC）；最小杀菌浓度（MBC）；

Flavonoids compounds to salmonella in vitro inhibition
Abstract：Salmonella in nature is widely distributed, almost all vertebrate body from isolated from infected human and livestock, not only, and can pollute food, is a kind of important zoonoses agent and the common pathogens that cause food poisoning.his research focuses on anti-inflammatory antibacterial, antioxidation, radiation and enhance immune physiological activity of plant secondary metabolites role as antibacterial agent flavonoids, research on salmonella in vitro inhibit test,through the Bacteriostatic circle determination,Minimum inhibiting concentrations and Minimum bactericidal concentration determine comparative three kinds of flavonoids compounds,Naringenin,Rutin and Quercetin for salmonella in vitro antibacterial effect,to obtain the new food preservatives, provides the basis.Results show that three kinds of flavonoids salmonella have different degrees of inhibition,bacteriostatic weak order Quercetin>Rutin>Naringenin.

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