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本科毕业论文
(20 届)
鱼腥草抗菌活性成分的抑菌活性研究
专业:食品科学与工程
目录
摘要································································································1
ABSTRACT ·················································································································································································3
1.1鱼腥草研究概况··········································································3
2 实验材料与方法············································································ 3
2.1供试材料···················································································3
2.2 实验菌种···················································································3
2.3 培养基····················································································· 3
2.4 仪器·························································································3
2.5细菌菌悬液制备···········································································3
2.6抑菌试验····················································································4
2.7 最低抑菌浓度(MIC)测定······························································4
2.8 PH值对鱼腥草抗菌活性成分的抑菌活性的影响···································4
2.9 鱼腥草抗菌活性成分的热稳定性试验················································4
2.10 金属离子浓度对鱼腥草抗菌活性成分的抑菌活性影响························4
2.11 抗菌活性成分作用于细菌的时间对抑菌活性的影响····························5
3 结果与讨论····················································································5
3.1 最低抑菌浓度(MIC)测定·······························································5
3.2 PH值对鱼腥草抗菌活性成分抑菌作用的影响·······································5
3.3 鱼腥草抗菌活性成分的热稳定试验··················································7
3.4 金属离子浓度对鱼腥草抗菌活性成分的抑菌活性影响···························7
3.5抗菌活性成分作用于细菌的时间对抑菌活性的影响·······························7
4结论·····························································································
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