摘要
目的:研究松针不同提取物的抑菌作用。方法:用水和乙醇对马尾松松针进行提取,通过平板抑菌试验,比较水提物和醇提物、老叶提取物和幼叶提取物以及混合提取物的抑菌作用,分析pH值对提取物抑菌作用的影响,并比较提取物与常用食品防腐剂抑菌作用的差异。结果:在对多数指示菌的抑制作用上,松针水提物比醇提物效果明显,幼叶提取物比老叶提取物作用强,对食品中常见腐败细菌的抑制作用较好,对真菌和酵母的抑制作用较弱;松针提取物在酸性环境下能很好地发挥其抑菌活性;在试验条件下松针提取物抑菌效果比山梨酸钾和苯甲酸钠明显。结论:松针提取物具有良好的抑菌作用,可作为一种天然食品防腐剂资源。
The aqueous extract and ethanolic extract of pine needles and their mixture at the ratio of 1：1 were compared in antimicrobial activity, and the antimicrobial activity comparison among aqueous extract and ethanolic extract of old pine needles and those of young pine needles were conducted. Meanwhile the effects of pH value on the antimicrobial activities of aqueous extract of young pine needles against 4 species of bacteria were investigated. The results indicated that the aqueous extracts display significantly higher activity than the ethanolic extracts while the extracts of young pine needles demonstrate higher activities than those of old pine needles. Under acidic condition, the aqueous extract of young pine needles has better antibacterial effects, and can significantly inhibit the growth of the most common species of spoilage bacteria except fungi and yeast. These antimicrobial effects are obviously stronger than those of common food preservatives.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期87-90,共4页
Food Science
关键词
松针
提取物
抑菌作用
pine needles
extract
antimicrobial activity
