摘要
研究铁椆树根、铁椆果仁与红菇子实体的抑菌效果。以80%乙醇为提取剂,运用超声波技术分别制备铁椆树根、铁椆果仁、红菇子实体提取液,测定它们在一定质量浓度范围内对大肠杆菌(Escherichia coli)、藤黄微球菌(Micrococcus lueus)、金黄色葡萄球菌(Staphylococcus aureus)、产气气杆菌(Aerobacter aerogenns)、卡尔伯斯酵母(Karlperth yeast)、阿达青霉(Penicillium adametzi Zaleski)6种供试菌种的抑菌作用,并对其大小进行比较。结果发现:在测试质量浓度范围内,3种测试提取液对大肠杆菌、藤黄微球菌、卡尔伯斯酵母均有抑制作用,其中对大肠杆菌、藤黄微球菌抑制作用比较明显,且随质量浓度升高抑菌作用增强;抑菌效果为铁椆树根>铁椆果仁>红菇子实体。研究表明,铁椆树根、铁椆果仁和红菇子实体3种提取液对不同菌种的抑菌作用有一定的选择性,抑菌效果顺序为铁椆树根最好、铁椆果仁次之,且抑菌效果在2.0g/mL质量浓度条件下较好。
The bacteriostatic effects of extracts from Russula and Cyclobalanopsis glauca were studied in this paper.Russula roots and Cyclobalanopsis glauca roots and nut were subjected to solvent extraction with 80% ethanol under ultrasonic assistance,and the extracts from both plants were comparatively evaluated for their bacteriostatic effects on Escherichia coli,Micrococcus lueus,Staphylococcus aureus,Aerobacter aerogenns,Karlperth yeast,Penicillium adametzi Zaleski.Results indicated that three extracts had inhibitory effects on Escherichia coli,Micrococcus luteus,and Karlperth yeast.Meanwhile,the inhibitory effects of these extracts on Escherichia coli and Micrococcus luteus were more obvious and exhibited a concentration-dependent manner.Minimum inhibitory concentrations against Karlperth yeast increased in the following order： Cyclobalanopsis glauca root extract Cyclobalanopsis glauca nut extract Russula extract.Moreover,the optimal inhibitory concentrations of these extracts were all 2.0 g/mL.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期36-38,共3页
Food Science
基金
广西科技厅自然科学基金项目(桂科自0728250)
广西教育厅科研项目(200709LX140)
广西教育厅科研项目(200810LX403)
关键词
铁椆
红菇
超声波提取
抑菌作用
Cyclobalanopsis glauca
Russula
ultrasonic extraction
bacteriostatic effect
