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肉桂酸及其衍生物的抑菌活性研究
引用本文:张春乐,宋康康,陈祥仁,张丽娟,林敏,陈清西.肉桂酸及其衍生物的抑菌活性研究[J].厦门大学学报(自然科学版),2006,45(Z1):16-18.
作者姓名:张春乐  宋康康  陈祥仁  张丽娟  林敏  陈清西
作者单位:厦门大学生命科学学院,细胞生物学与肿瘤细胞工程教育部重点实验室,福建,厦门,361005
基金项目:国家自然科学基金,福建省科研项目
摘    要:通过琼脂渗透法和最低抑菌浓度(MIC)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MIC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MIC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.

关 键 词:肉桂酸  p-甲氧基肉桂酸  p-羟基肉桂酸  抑菌活性
文章编号:0438-0479(2006)S-0016-03
修稿时间:2005年12月24

The Antibacterial and Antifungal Activity Studies of Cinnamic Acid and Its Derivants
ZHANG Chun-le,SONG Kang-kang,CHEN Xiang-ren,ZHANG Li-juan,LIN Min,CHEN Qing-xi.The Antibacterial and Antifungal Activity Studies of Cinnamic Acid and Its Derivants[J].Journal of Xiamen University(Natural Science),2006,45(Z1):16-18.
Authors:ZHANG Chun-le  SONG Kang-kang  CHEN Xiang-ren  ZHANG Li-juan  LIN Min  CHEN Qing-xi
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.
Keywords:cinnamic acid  4-Methoxycinnamic acid  4-Hydroxycinnamic acid  antibacterial activity
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