苦瓜水提物的抑菌活性及其热稳定性研究

食品科学 ›› 2008, Vol. 29 ›› Issue (4): 121-123.

苦瓜水提物的抑菌活性及其热稳定性研究

张雁, 池建伟, 唐小俊, 魏振承

广东省农业科学院农业生物技术研究所广东省农产品加工公共实验室；广东省农业科学院农业生物技术研究所；广东省农产品加工公共实验室；

出版日期:2008-04-15 发布日期:2011-08-24

Study on Antimicrobial Activity and Heating Stability of Aqueous Extract of Momordica charantia Linn

ZHANG Yan, CHI Jian-Wei, TANG Xiao-Jun, WEI Zhen-Cheng

Agro-biotech Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing

Online:2008-04-15 Published:2011-08-24

摘要/Abstract

摘要： 分析了苦瓜水提物对十种常见食品污染微生物的抑菌活性。结果表明,苦瓜水提物对金黄色葡萄球菌、沙门氏菌、大肠杆菌、枯草杆菌等受试细菌具有良好的抑制作用,尤其对金黄色葡萄球菌、沙门氏菌等致病菌的抑制效果显著;苦瓜水提物对受试霉菌米曲霉、黑曲霉、桔青霉以及受试酵母啤酒酵母、粘红酵母、假丝酵母的抑制作用较弱。当加热温度不超过100℃,苦瓜水提物具有良好抑菌稳定性;当加热温度达到121℃,随加热时间延长,抑菌效果减弱。

关键词: 苦瓜水提物, 抑菌活性, 热稳定性

Abstract: The inhibition activities of aqueous extract of Momordica charantia Linn to some food polluted microorganisms were studied. The results revealed that the inhibition effects of aqueous extract of Momordica charantia Linn on bacteria such as Staphy-lococcus aureus, Salmonella sp. , Escherichia coli and Bacillus sabtilis were good. On the other hand, the aqueous extract of Momordica charantia Linn was less efficient on inhibiting mould and yeast such as Aspergillus niger, Aaperiyillus oryzae, Penicillium citrinum, Saccharomyces cerevisiae, Rhodotoru laglutinnis and Candida sp.than inhibiting bacteria. The aqueous extract of Momordica charantia Linn had heating stability when temperature was not over 100 ℃. But with high temperature up to 121℃ with longtime effects of extract on antimicrobial activity decreased.

Key words: aqueous extract of Momordica charantia Linn, antimicrobial activity, heating stability

张雁, 池建伟, 唐小俊, 魏振承. 苦瓜水提物的抑菌活性及其热稳定性研究[J]. 食品科学, 2008, 29(4): 121-123.

ZHANG Yan, CHI Jian-Wei, TANG Xiao-Jun, WEI Zhen-Cheng. Study on Antimicrobial Activity and Heating Stability of Aqueous Extract of Momordica charantia Linn[J]. FOOD SCIENCE, 2008, 29(4): 121-123.

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