摘要
目的:探讨南五味子丙酮提取物对食品腐败菌的抑制作用。方法:以金黄色葡萄球菌、铜绿假单胞菌、枯草芽孢杆菌等7种菌为供试菌,测定其抑菌圈直径、最低抑菌浓度(MIC)和最低杀菌浓度(MBC),并研究热处理、pH、紫外光对丙酮提取物抑菌活性的影响。结果:质量浓度为100mg/mL的丙酮提取物对供试菌的抑菌圈直径均大于12mm。丙酮提取物对供试菌的MIC值和MBC值:金黄色葡萄球菌100、150mg/mL,铜绿假单胞菌100、150mg/mL,大肠杆菌100、150mg/mL,枯草芽孢杆菌50、100mg/mL,蜡样芽孢杆菌50、100mg/mL,乙型副伤寒沙门氏菌100、150mg/mL,变形杆菌50、100mg/mL。121℃、30min热处理对该提取物抑菌活性无影响。当pH>4时对其抑菌活性有明显的影响。紫外光照射对其抑菌活性有一定的影响。结论:南五味子丙酮提取物对7种食品腐败细菌均有较好的抑制作用。
Objective： The aim was to study the antimicrobial activity of acetone extract from Kadsura longipedun-culata fruit and provide bases for further reasonable development. Method： The acetone extract was extractted by soxlet extraction with acetone. The antimicrobial effect of acetone extract was examined in vitro against Staphylococcus aureus, Escherichia coli, etc. And the antimicrobial diameters, MIC and MBC were used as the target. Result： The extract had the prominent antibacterial activities. The antimicrobial diameters on test organisms were greater than 12 mm. The MIC and MBC on test organisms were as follows： Staphylococcus aureus were 100 mg/mL and 150 mg/mL; Escherichia coli were 100 mg/mL and 150 mg/mL, et al. High temperature had no influence on the antimicrobial activity of acetone extract from Kadsura longipedunculata fruit. Ultraviolet light had effect on the antibacterial activity of acetone extract. Conclusion： The extract had good antimicrobial activity on food deterioration bacteria.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第11期104-108,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31071626)
关键词
南五味子
丙酮提取物
食品腐败细菌
抑菌活性
Kadsura longipedunculata
acetone extract
food deterioration bacterium
antimicrobial activity
