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用滤纸片法比较9种肉桂酸衍生物与肉桂酸的抑菌作用。试验结果表明,各衍生物对供试菌均有不同程度的抑菌作用,与肉桂酸相比较,这9种衍生物的抗菌谱均变窄,但较多种类对供试菌出现抑菌作用的浓度较肉桂酸低。
The bacteriostatic effect of 9 cinnamic acid derivatives and cinnamic acid was compared using a filter paper method. The results showed that all the derivatives had different degrees of bacteriostatic effect on the tested bacteria. Compared with cinnamic acid, the antibacterial spectrum of these 9 derivatives was narrowed, but more species showed bacteriostatic effect on the tested bacteria. The concentration is lower than cinnamic acid.