采用96孔板微量法和牛津杯法研究藜麦种子总黄酮对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、白色念珠菌、铜绿假单胞菌的抑制作用。结果表明，藜麦种子总黄酮对供试菌株的抑制效果由大到小顺序为大肠杆菌、枯草芽孢杆菌、白色念珠菌、铜绿假单胞菌，对金黄色葡萄球菌基本没有抑菌作用。最低抑菌浓度值分别为:大肠杆菌32 mg/mL、枯草芽孢杆菌64 mg/mL、白色念珠菌128 mg/mL、铜绿假单胞菌256 mg/mL、金黄色葡萄球菌512 mg/mL。说明藜麦种子总黄酮对大肠杆菌、枯草芽孢杆菌、白色念珠菌和铜绿假单胞菌有抑菌作用，对金黄色葡萄球菌不敏感。

The effect of Chenopodium quinoa seeds' total flavonoids on Escherichia coli， Staphylococcus aureus， Bacillus subtilis， Moniliaalbican， Pseudomonas aeruginosa was studied by using 96-well microtiter plates and Oxford cup. The results show that the effect of Chenopodium quinoa seeds' total flavonoids on Escherichia coli， Bacillus subtilis， Moniliaalbican， Pseudomonas aeruginosa were most remarkable. And the minimal inhibitory concentrations were 32 mg/mL， 64 mg/mL， 256 mg/mL， 512 mg/mL and 128 mg/mL for Escherichia coli， Bacillus subtilis， Moniliaalbican， Pseudomonas aeruginosa and Staphylococcus aureus， respectively. Chenopodium quinoa seeds' total flavonoids have a certain effect on Escherichia coli， Bacillus subtilis， Moniliaalbican， Pseudomonas aeruginosa， but Staphylococcus aureus was not sensitive to Chenopodium quinoa seeds' total flavonoids.

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西北民族大学国家级大学生创新创业训练计划资助项目(201710742098)。