Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/22341
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    Title: 高多酚類含量之原生種蔬菜的生物活性評估 ─ 子計畫一:數種高酚含量原生種蔬菜的抗真菌性功效評估
    Authors: 陳淑芬
    Contributors: 保健營養系
    Keywords: 真菌感受性測試
    Date: 2009
    Issue Date: 2010-03-02 13:50:37 (UTC+8)
    Publisher: 台南縣:嘉南藥理科技大學民生學院
    Abstract: 使用亞洲蔬菜研究中心提供的香蓼、酸模、香椿、辣木(M-02)、辣木(M-28)) 等原生種蔬菜的水、甲醇萃出物評估抗菌性功效,真菌抑菌試驗結果:香椿的甲醇萃出物對四種真菌均有抑制作用,酸模及香椿的水萃出物對四種真菌均無抑制作用;其中以Aspergillus fumigatu 對五種甲醇萃出物的感受性為最顯著,而酸模的甲醇萃出物對煙麴黴菌的最低抑制濃度最低。細菌抑菌試驗結果:酸模與辣木之水萃出物對於高菌株濃度、低菌株濃度皆有抑制環產生,香蓼之甲醇萃出物及香椿之水萃出物完全不具抗菌性,大腸桿菌對所有萃出物均不具感受性;以香椿之甲醇萃出物轉溶於DMSO 之最低抑制濃度最低,辣木之水萃出物次之。
    Relation: 計畫編號:CN9804
    Appears in Collections:[Dept. of Health and Nutrition (including master's program)] Chna Project

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