%0 Journal Article
%T Chemical Constituents from Mango Seed Kernels and Their Antimicrobial Activity<br>芒果核仁的化学成分及其抑菌活性
%A LIANG Yao-guang
%A XU Qiao-lin
%A XIE Hai-hui
%A ZHOU Yan-yang
%A WEI Xiao-yi
%A <br>梁耀光
%A 徐巧林
%A 谢海辉
%A 周艳阳
%A 魏孝义
%J 热带亚热带植物学报
%D 2010
%I 
%X Six compounds were isolated from mango (Mangifera indica L.) seed kernels. On the basis of spectral data and references, they were identified as gallic acid (1), methyl gallate (2), ethyl gallate (3), methyl m-digallate (4), p-hydroxybenzoic acid (5), and succinic acid monomethyl ester (6), which were obtained from mango seeds for the first time. Antimicrobial activity of compounds 1~5 against seven bacterial and four fungal strains was determined by using the agar plate dilution method. The results showed that the minimal inhibitory concentration (MIC) values of compound 1 against Staphylococcus aureus, S. epidermidis, Corynebacterium xerosis, and Micrococcus luteus were 50~100 μg mL-1, and compound 4 exhibited inhibitory activity against Pseudomonas aeruginosa.
%K Mangifera indica L
%K Seed kernel
%K Antimicrobial activity
%K Gallic acid
%K Methyl m-digallate<br>杧果
%K 核仁
%K 抑菌活性
%K 没食子酸
%K 间-二没食子酸甲酯
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A74F042DF90151A4E3EF193E13FD5E1E&aid=F7443D453A734201DD821D895704B995&yid=140ECF96957D60B2&vid=13553B2D12F347E8&iid=E158A972A605785F&sid=A48DE16C07AAAB06&eid=A6683C8C0EB9BCA7&journal_id=1005-3395&journal_name=热带亚热带植物学报&referenced_num=1&reference_num=0