摘要
葡萄多酚是一种天然的功能性植物多酚物质,除了具有很高的抗氧化和抗突变作用外,对多种病原微生物的生长有抵抗与抑制作用。采用滤纸圆片法、牛津杯测试法以及扩散法(打孔法)研究了不同质量浓度(3、5、10g/L)葡萄多酚对10种细菌、2种酵母、5种霉菌这三大类食品中常见微生物和病原菌的抑制作用。试验结果表明:葡萄多酚对大肠杆菌等8种致病菌有明显的抑制作用。经测定,葡萄多酚对金黄色葡萄球菌1(1884)、金黄色葡萄球菌2、普通变形杆菌、伤寒沙门氏杆菌1(533黄)、伤寒沙门氏杆菌2(533白)、志贺氏痢疾杆菌、枯草芽孢杆菌、大肠埃希氏杆菌8种致病菌的最低抑制浓度分别为:0.3、0.1、0.2、0.2、0.3、0.2、0.5、0.3g/L。在食品中添加葡萄多酚,既能提高食品的功能品质又能提高食品的卫生安全。葡萄多酚是一种良好的天然抗菌剂。
Grape polyphenols is a natural functional plant substance, which can inhibit the growth of many microorganisms and pathogen bacteria. It has high activity of antioxidation and antimutagenicity as well. In this study, the inhibition effect of grape polyphenols solution with three different concentrations （10, 5, 3 g/L） on three types of microorganisms including ten kinds of bacterias, two kinds of yeasts and five kinds of molds were investigated by means of filter paper disks, the method of Oxford-cup tests and agar diffused tests. Under these concentrations, we found that 8 kinds of pathogenic bacteria, such as Escherichia coli, Staphylococcus aureusl were obviously inhibited. The agar diffused test obtained the minimum inhibition concentrations of grape polyphenols to the eight kinds of pathogenic bacteria, that is （Staphylococcus aureusl 1884）, Staphylococcus aureus 2, Proteus vulgaris, Scdmonella thphi 1 （533 yellow）, Salmonella thphi 2 （533 white）, Shigcila dysenteriac, Bacillus Sukatilis, Escherichia coli, are defined： 0.3, 0.1, 0.2, 0.2, 0.3, 0.2, 0.5, 0.3 g/L respectively. The results indicated that grape polyphenol can be regarded as a kind of good natural bacteriostat, it can improve food sanitation and salty when added to the foodstuff for raising functional quality.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第2期100-107,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金资助项目(No30471212
No30500347)
关键词
葡萄多酚
致病菌
滤纸圆片法
牛津杯测试法
打孔法
抑菌作用
Grape-polyphenols Pathogenetic bacteria Filter paper disks tests 0xford-cup tests Diffused testsAntimicrobial effect
