关键词：杨梅叶；黄酮类物质；抑菌；金黄色葡萄球菌；黑曲霉；PH
The inhibitory effect of compound which is extracted from waxberry’s leaf on bacilli
Abstract: This article is about how to get flavonoids from waxberry’ leaf,and the research about the flavonods’ inhibitory effect on bacilli,which extracted from waxberry’ leaf.And have a research about the foreground that it application on foodstuff.I compared the compound’s inhibitory effect on each bacilli like Staphylococcus aureus and Aspergillus niger,the compound which is extracted from waxberry’s leaf.Then i get the MIC to each bacilli,like: Staphylococcus aureus(1.25%) and Aspergillus niger(1.25%).Then i put the compound in different pH to see the compound’s inhibitory effect on Staphylococcus aureus.I find that when pH at 7,the compound has worst inhibitory effect;When pH at 5 or 9,the copound has best inhitory effect to bacilli,the inhibition rate can reach 80%.
