食品科学 ›› 2003, Vol. 24 ›› Issue (3): 129-131.

• 营养卫生 • 上一篇    下一篇

柿叶抗菌活性的研究及活性成分的分离鉴定

 纪莉莲, 张强华, 崔桂友   

  1. 淮阴工学院生物工程系,扬州大学旅游烹饪学院
  • 出版日期:2003-03-15 发布日期:2011-12-13

Study on Antimicrobial Activities of Persimmon Leaves and Isolation and Elucidation of the Activity Compounds

 JI  Li-Lian, ZHANG  Qiang-Hua, CUI  Gui-You   

  • Online:2003-03-15 Published:2011-12-13

摘要: 首次以柿叶提取物对七种常见的食品腐败菌及致病菌进行抑菌试验。结果表明,柿叶具有较强的拮抗食品腐败菌与致病菌的活性;对各供试菌的最低抑菌浓度(MIC)和最低杀菌浓度(MBC)为0.313g/ml和0.625g/ml,抑菌率达到90%以上。对柿叶的活性成分进行分离与鉴定,它们分别为挥发油、总黄酮、香豆素及有机酸。

关键词: 柿叶, 抑菌活性, 分离与鉴定, 食品腐败菌与致病菌

Abstract: Antimicrobial activities of persim mon leaves against seven food spoila ge and food -borne pathogens have been tested for the first time.T he results showed that the MIC(minimun inhibition concentrations)and the MBC(minimum bactericidal concentratio ns)of persimmon leaves were determined as 0.313and0.625g /ml against tested food spoilage and food -borne pathogens respectively,and that their antimicrobia l rate was more than 90%.The activity c ompounds in persimmon leaves have been isolated and elucidated as volatile oil,total flavonoid,coum arins,and organic acid.

Key words: persimmon leaves, antimicrobial activity, isolation and elucidation, food spoilage and food -borne pathogens