摘要
从马铃薯皮中提取分离出α-茄碱,通过牛津杯法研究α-茄碱对灰葡萄孢菌的体外抑菌活性,并采用平板涂布法测定其最低抑菌浓度(MIC)。结果表明,α-茄碱对灰葡萄孢菌具有较好的抑菌效果,且抑制强度呈剂量依赖性,当α-茄碱浓度为50μmol/L时,对灰葡萄孢菌表现出高度敏感性;α-茄碱对灰葡萄孢菌的最低抑菌浓度为15%。以灰葡萄孢菌为指示菌研究其稳定性,表明α-茄碱在中性(pH=7)条件下对灰葡萄孢菌的抑菌效力最强。当加热温度低于80℃时,α-茄碱的抑菌活性比较稳定,而当温度升高到121℃时,随着加热时间的增加,抑菌效果减弱。
The α-solanine was separated from the potato peel. The antimicrobial activities of α-solanine against Botrytis cirterea in vitro were studied with oxford cup method, and the minimum inhibitory concentration （MIC） was determined with the spread plate method. The results showed that,α-solanine had good antimicrobial effects on Botrytis cinerea, and a pronounced concentration dependency. When the concentration of α-solanine was 50 μmol/L, Botrytis cinerea showed high sensitivity. The MIC of α-solanine against Botrytis cinerea was 15%. With Botrytis cinerea as the indicator for the stability study, α-solanine showed the strongest antimicrobial effects on against Botrytis cinerea in the neutral condition （pH =7）. When the heating temperature was lower than 80 ℃, the antimicrobial activities of α-solanine was relatively stable, and when the temperature was up to 121 ℃, the antimierobial activities decreased following with the increasing of heating time.
出处
《保鲜与加工》
CAS
2014年第2期12-15,共4页
Storage and Process
关键词
α-茄碱
体外抑菌活性
牛津杯法
灰葡萄孢菌
最低抑菌浓度
α-solanine
antimicrobial activities in vitro
oxford cup method
Botrytis cinerea
minimum inhibitoryconcentration
