摘要
用乙醇作提取剂提取柚皮 ,将提取物经过初步分离纯化得到黄酮含量为 1 0 9%的柚皮提取物 (SPE) ,并对其抑制细菌和霉菌的作用进行了研究。用滤纸片扩散法测定了相对抑菌活性 ,采用固体稀释法确定柚皮提取物的最小抑菌浓度 (MIC) ,并进一步研究了 pH值、温度对柚皮提取物抑菌作用的影响 ,采用 3点接种法初步研究了样品对米曲霉、黑曲霉、青霉的抑制作用。结果表明 ,柚皮提取物对大肠杆菌和金黄色葡萄球菌的抑制作用较强 ,其MIC均为 2 5 %;对沙门氏菌的抑制作用较弱 ,其MIC >2 5 %;pH值和温度对柚皮提取物的抑菌活性均有影响 ,SPE在偏酸性条件下抑菌效果较好 ;样品经 5 0℃处理对其抑菌活性影响不大 ;但处理温度提高到 80℃和 1 0 0℃时 ,其抑菌活力明显降低。在供试的 3种霉菌中 ,柚皮提取物对黑曲霉的抑制作用最强 ,抑制率为60 5 %;对米曲霉的作用较差 ,抑制率为 34 3%。
Shaddock peels extracted(SPE) with the content of flavone of 10.9% was obtained using ethanol extraction and its antimicrobial activity against a series of bacterium and mold was studied. it is indicated that SPE can effectively inhibit the growth of bacteria. The minimal inhibition concentration (MIC) of SPE to different bacteria are as follows: Escherichia coli 2.5%; Staphylococcus aureus 2.5%, salmonella>2.5%. It is seen that pH value and temperature affect the antibacterial activity of the SPE. SPE was more effective under acid condition. The antibacterial activity didn't change remarkably when the sample was treated below 50℃ but it will decrease when temperature is over 80℃. The extract can also inhibit the growth of mold, the inhibit rate of the SPE to Aspergillus niger V, Tiegh, Penicillium and Aspergillus otyzae were 60.5%,59.5%,34.3% respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第1期38-41,56,共5页
Food and Fermentation Industries
基金
湖北省自然科学基金资助项目 (No 2 0 0 1ABB1 0 7)
