The Antibacterial and Antifungal Activity Studies of Cinnamic Acid and Its Derivants
The Antibacterial and Antifungal Activity Studies of Cinnamic Acid and Its Derivants
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发表时间：
2006
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通讯作者：
Chen Qing-xi
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作者：
Chen Qing-xi
研究了肉桂酸、4-甲氧基肉桂酸和4-羟基肉桂酸对大肠杆菌、枯草B.subtilis、金黄色葡萄球菌、白色念珠菌和尼日尔的抑菌活性，结果表明3种肉桂酸化合物对上述5种供试菌均有抑制作用，其中4-羟基肉桂酸的抑菌效果最好，对枯草B.subtilis的最低抑菌浓度（MIC）为0.5 mg/mL，最低杀菌浓度（MBC）为0.75 mg/mL。对白色念珠菌的MIC为0.125mg/mL，最小抑菌浓度（MFC）为0.5mg/mL。
The antibacterial activities of cinnamic acid,4-methoxycinnamic acid and 4-hydroxycinnamic acid against E.coli,B.subtilis,St.aureus,C.albicans,and A.niger were studied.The results showed that these three kinds cinnamic acid compounds could inhibit these microbes tested.To bacterial,4-hydroxycinnamic acid is the best,the minimum inhibitory concentration(MIC) to B.subtilis is 0.5 mg/mL and the minimum bactericidal concentration(MBC) is 0.75 mg/mL.To fungi,cinnamic acid is the best,the MIC to C.albicans is 0.125 mg/mL and the minimum fungal concentration(MFC) is 0.5 mg/mL.The relationship between the configuration and the effect of cinnamic acid compounds is discussed in this paper.