| 肉桂酸苄酯的抑菌活性研究 |
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| 引用本文： | 范芳,陈丽丝.肉桂酸苄酯的抑菌活性研究[J].茂名学院学报,2013(1):15-18. |
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| 作者姓名： | 范芳 陈丽丝 |
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| 作者单位： | 广东石油化工学院化学与生命科学学院 |
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| 摘 要： | 探讨肉桂酸苄酯是否具有抑菌活性及抑菌性的强度，同时也研究了不同浓度下的肉桂酸苄酯对不同菌类生长的影响和在不同的pH值下对菌类生长曲线的影响。实验结果表明：肉桂酸苄酯可延长微生物的生长适应期、降低微生物生长量、延长抗菌半衰期。对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、啤酒酵母的最低抑菌浓度（MIc％）分别为0．3,0．35、0．05、0．25g/L。
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| 关 键 词： | 防腐剂 抑菌活性 肉桂酸苄酯 |
On the Anti-bacterium Activity of Benzyl Cinnamate |
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| FAN Fang,CHEN Li-si.On the Anti-bacterium Activity of Benzyl Cinnamate[J].Journal of Maoming College,2013(1):15-18. |
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| Authors: | FAN Fang CHEN Li-si |
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| Institution: | (College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China) |
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| Abstract: | The anti - bacterium activity of benzyl cinnamate and their intensity are discussed. At the same time, the effects of benzyl cinnamate on the growth of different bacteria and the effect of PH on the curve of bacterium growth are also studied. The experiment shows that benzyl cinnamate can extend the growth adaptation period of microorganisms, reduce the quantity of microorganisms and extend the halflife of anti - bacterium activity. The least anti - bacterium concentration of benzyl cinnamate are 0.3, 0.35, 0.05, 0.25 （g/L） on E. coli, Bacillus subtilis, Staphylococcus aureus and beer yeast, respectively. |
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| Keywords: | preservative anti- bacterium activity benzyl cinnamate |
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