摘要
目的研究花椒籽提取物对副溶血弧菌的抑制效果。方法采用无水乙醇提取花椒籽,采用牛津杯法,比较不同提取条件下花椒籽提取物对副溶血弧菌的抑制作用。结果 100%的花椒籽提取物抑制副溶血弧菌效果最好;最小抑菌浓度和最小杀菌浓度均为12.50 mg/m L。温度升高不利于花椒籽提取物抑菌效果的发挥,适宜温度范围为20~40℃;酸性及中性环境中抑菌效果明显,p H为7.0时,花椒籽提取物抑菌作用最强;紫外照射可使花椒籽提取物菌能力减弱。结论花椒籽提取物对副溶血弧菌有明显抑制效果,抑菌效果随提取条件的改变而改变。
Objective To investigate the antimicrobial effect of pepper extract on Vibrio parahaemolyticus. Methods Pepper seeds were extracted by absolute ethyl alcohol and the antimicrobial effects on Vibrio parahaemolyticus under different treatment conditions were compared by the Oxford cup method. Results A hundred percent of the pepper seed extract had the most obvious inhibitory effect on Vibrio parahaemolyticus. The minimum inhibitory concentration and the minimum bactericidal concentration were both 12.50 mg/m L. The inhibitory effect of pepper seed extract decreased with the increasing temperature and the suitable temperature range was 20~40 ℃. The pepper seed extract could obviously inhibit Vibrio parahaemolyticus under acid and neural conditions, and it showed the strongest bactericidal effect when p H value was 7.0, however the inhibitory effect decreased by ultraviolet irradiation. Conclusion Vibrio parahaemolyticus can be obviously inhibited by pepper seed extract and the inhibitory effect changes with the extract conditions.
出处
《食品安全质量检测学报》
CAS
2017年第2期634-638,共5页
Journal of Food Safety and Quality
关键词
花椒籽提取物
副溶血弧菌
抑菌作用
牛津杯法
pepper seed extract
Vibrio parahaemolyticus
antimicrobial effect
Oxford cup method
