摘要
以香蕉皮为原料,提取其中的多酚类物质,通过滤纸片法研究其对大肠杆菌、金黄色葡萄球菌、黑曲霉和啤酒酵母的抑制作用。结果表明,香蕉皮多酚物质对大肠杆菌、金黄色葡萄球菌、黑曲霉均具有抑制作用,且对细菌的抑菌效果较好,而对酵母无抑制作用。对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度为0.1%,对黑曲霉的最低抑菌浓度为0.3%。香蕉皮多酚在常温下具有较好的抑菌活性,且在弱酸性条件下,其抑菌效果较好。
The polyphenols were extracted from banana peel as raw material. By means of filter paper method,the inhibition of the Escherichia coli,Staphylococcus aureus,Aspergillus niger and beer yeast were researched. The results showed that Banana Peel Polyphenols had inhibitory effect on Escherichia coli,Staphylococcus aureus and Aspergillus niger,and had good inhibitory effect on the bacteria,but had no inhibitory effect on yeast. The minimum inhibitory concentration of Escherichia coli and Staphylococcus aureus was 0.1% and the minimum inhibitory concentration of Aspergillus niger was 0.3%. Banana peel polyphenol has good antibacterial activity under room temperature and its antibacterial effect is better under the condition of weak acid.
出处
《现代食品》
2016年第15期93-95,共3页
Modern Food
关键词
香蕉皮
多酚
抑菌活性
Banana peel
Polyphenol
Antibacterial activity
