荸荠英提取物抑菌成分稳定性的探讨

食品科学 ›› 2005, Vol. 26 ›› Issue (2): 71-74.

荸荠英提取物抑菌成分稳定性的探讨

郝淑贤, 刘欣, 赵力超, 陈永泉

中国水产科学研究院南海水产研究所；华南农业大学

出版日期:2005-02-15 发布日期:2011-09-19

Study on the Effects of Puchiin Extract Antimicrobial Roperties

HAO Shu-Xian, LIU Xin, ZHAO Li-Chao, CHEN Yong-Quan

1.South China Sea Fisheries Research Institution, Chinese Academy of Fishery Sciences;2.South China Agriculture University

Online:2005-02-15 Published:2011-09-19

摘要/Abstract

摘要： 本文主要对荸荠英抑菌性能进行研究,结果表明,荸荠英粗品提取物具有强抑菌活性,在中性pH条件下提取物对细菌具有较好的抑菌效果,明显强于山梨酸钾。同时以金色葡萄球菌和大肠杆菌为指示菌,研究荸荠英粗品提取物活性成份的稳定性,结果表明提取物经过酸、碱处理后均具有一定的抑菌活性,碱处理对其抑菌活性有部分减弱;温度对其抑菌活性影响不大,在121℃下处理30min,抑菌活性才略有减弱;紫外照射及常见金属离子(Na+、K+、Ca2+、Fe2+、Fe3+)对其稳定性几乎没有影响。

Abstract: Ethanol extract of puchiin was assayed for its antimicrobial properties. The results showed that puchiin extract had antibacterial activities. Further more study revealed that the puchiin extract had stronger antimicrobial activity against the tested bacterial lstaphylococcus aureus and Escherichia coli than that of potassium sorbate. Extract of puchiin was also studied for its stability to acid, alkali, temperature, ultraviolet and metal ions. The results showed that the extract was very stable to acid and alkali. After treated with alkali, the extract still showed high antibacterial activity. Ultraviolet and metal ions also had little effect on the antibacterial activity of puchiin extract. Only high temperature up to 121℃ with half an hour`s treatment showed a little effect on extract antimicrobial activity. The UV radiation and metalions (Na+, K+, Ca2+, Fe2+, Fe3+) showed also little effect on extract antimicrobial activity.

Key words: puchiin, antimicrobial, stable

中图分类号:

荸荠英|抑菌|稳定性|

郝淑贤, 刘欣, 赵力超, 陈永泉. 荸荠英提取物抑菌成分稳定性的探讨[J]. 食品科学, 2005, 26(2): 71-74.

HAO Shu-Xian, LIU Xin, ZHAO Li-Chao, CHEN Yong-Quan. Study on the Effects of Puchiin Extract Antimicrobial Roperties[J]. FOOD SCIENCE, 2005, 26(2): 71-74.