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《The Food Industry》 2012-01
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A Study on Antimicrobial Activities of Actinidia arguta Total Flavones

Zhang Chun-hong,Yang Yue,Xü Ning,Liu Chang-jiang College of Food,Shenyang Agriculture University(Shenyang 110161)  
Made use of total flavones in Actinidia arguta in own laboratory,for the research experiment of its antimicrobial activities.The results showed that Actinidia arguta total flavones could inhibit the growth of all the following microorganisms: Escherichia coli,Staphylosocus aureus,Rhizopus,Aspergillus oryzae,G.tropicalis and Saccharomyces cerevisiae,and the effects were significant.The inhibiting effect enhanced along with the increase of the concentration of total flavones.The corresponding minimal inhibitory concentrations varied from 25~50 mg/mL.However,no inhibitory effect on Aspergillus niger was observed.Temperature and pH also had certain effect on it,the inhibiting effect enhanced along with the temperature went up,partial acidic pH was conducive to enhance the inhibiting effect.In the range of pH 5~6,the inhibiting effect was better.
【Fund】: 公益性行业(农业)科研专项(200903013)
【CateGory Index】: TS255.1
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