天然色素作为防腐剂的筛选及应用研究(一)

食品科学 ›› 2002, Vol. 23 ›› Issue (5): 121-124.

天然色素作为防腐剂的筛选及应用研究(一)

马庆一, 卫军, 池银珠

郑州轻工业学院食品与生物工程系

出版日期:2002-05-15 发布日期:2012-02-13

Studies on the Selection and Application of Natural Pigments to be Used as Preservative

MA Qing-Yi, WEI Jun, CHI Yin-Zhu

Online:2002-05-15 Published:2012-02-13

摘要/Abstract

摘要： 从姜黄、桔皮和花生衣等十二种植物中提取了天然色素,检测了它们的抑菌活性,提纯了其中三种,对其纯化前后的活性做了对比。结果表明:姜黄色素对多数细菌的抑制效果很好,最低抑菌浓度(MIC)为0.025g/ml;黄精色素对细菌和霉菌的MIC都是0.03g/ml;茶色素对大肠杆菌和金黄色葡萄球菌的MIC为0.025g/ml,对枯草杆菌的MIC为0.05g/ml;紫草色素对青霉有一定的抑制作用,MIC为0.05g/ml。经提纯后的姜黄色素具有抑菌效果,但不如姜黄原液。纯茶黄素和茶红素抑菌效果均比茶原液好,而精制后的紫草色素不再具有抑菌效果。

关键词: 色素, 抑菌活性

Abstract: Natural pigments were extracted from 12 plants including Rhizoma Crumumae Longae,orange peel,and peanut skin.Their antimicrobial activity was tested.3 pigments among them were purified,and the inhibitory activity between the raw and the refined was compared.The results of inhibitory tests showed as follows:the MIC of curcomine against most bacteria was 0.025 g/ml;to bacteria and mold the MIC of Blyyonatum Sibiricam Redoute was 0.03 g/ml;the MIC of tea pigments against Staphylococcus aureus and Escherichia coli was 0.025 g/ml,and against Bacillus Subtilis was 0.05 g/ml and the MIC of Boraginacere against Penicillium sp. was 0.05 g/ml.The refined Curcomine had less inhibitory effect than the raw.Pure yellow and red tea pigments had better inhibitory effects than the original extracts,but after pruification Boraginacere pigment had no inhibitory activity at all.

Key words: Pigment , Inhibitory activity against bacteria

马庆一, 卫军, 池银珠. 天然色素作为防腐剂的筛选及应用研究(一)[J]. 食品科学, 2002, 23(5): 121-124.

MA Qing-Yi, WEI Jun, CHI Yin-Zhu. Studies on the Selection and Application of Natural Pigments to be Used as Preservative[J]. FOOD SCIENCE, 2002, 23(5): 121-124.

[1]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[2]	娄海伟，赵玉，赵逸，林俊芳，赵仁勇，叶志伟，郭丽琼. 蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘[J]. 食品科学, 2021, 42(6): 150-156.
[3]	范三红，王娇娇，李佳妮，白宝清. 辣椒红色素和辣椒碱体内抗氧化活性及降血脂功能[J]. 食品科学, 2021, 42(5): 201-207.
[4]	孔维宝，杨树玲，杨洋，陈冬，郭保民，张爱梅，牛世全. 乙醇-硫酸铵双水相萃取紫色红曲菌发酵液中的红曲色素及其稳定性分析[J]. 食品科学, 2020, 41(8): 91-99.
[5]	董玉鹏，孙萍，李永才，毕阳，张苗，黄怡，张婷婷. 反式-2-己烯醛对梨果黑斑病菌Alternaria alternata的抑菌作用及其机理[J]. 食品科学, 2020, 41(7): 191-197.
[6]	陆洲，戴意强，Hafiz Abdul RASHEED，吴寒，夏秀东，董明盛. 植物乳杆菌D1501发酵黄浆水的抑菌活性及其中细菌素的分离与鉴定[J]. 食品科学, 2020, 41(24): 117-124.
[7]	王雪燕，陈瑛，张嘉敏，施永清. 草鱼鱼鳞抗菌肽与肉桂精油联合抑菌作用及机理[J]. 食品科学, 2020, 41(23): 100-106.
[8]	谭啸，邱婷婷，李若男，周丽莎，赵艳云，陈舜胜，张洪才. 壳聚糖纳米粒子的制备和在食品抑菌中的研究进展[J]. 食品科学, 2020, 41(23): 347-353.
[9]	杨静文，刘泽畅，陈培，杜伟栋，范效兰，石铭，刘玉梅. 啤酒花中不同比例β-酸同系物的抗氧化及抑菌活性[J]. 食品科学, 2020, 41(23): 83-90.
[10]	袁康，胡振阳，陈可欣，卢臣，都立辉. 紫苏精油抑制灰绿曲霉的活性与机理[J]. 食品科学, 2020, 41(23): 63-69.
[11]	郝帅，李爽，王静，刘媛璞，赵磊，张佳雯，王成涛. 藻蓝色素蛋白抑制A549细胞活性机制的miRNA转录组学分析[J]. 食品科学, 2020, 41(21): 91-98.
[12]	范三红，王娇娇，白宝清，张锦华. 三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析[J]. 食品科学, 2020, 41(20): 270-277.
[13]	肖媛，潘兆平，尹春晓，苏瑾，胡筱，朱向荣，单杨，付复华. ε-聚赖氨酸对柑橘酸腐菌的抑菌活性及作用机制[J]. 食品科学, 2020, 41(19): 221-229.
[14]	包怡红，张俊顺，符群，张海婷. 细叶小檗果小檗碱抑菌性能及机理[J]. 食品科学, 2020, 41(17): 29-34.
[15]	牛瑜琦，马晓斐，李挥，张敬轩，高文惠. QuEChERS-超高效液相色谱-串联质谱法快速测定辣椒红色素中9 种非食用色素[J]. 食品科学, 2020, 41(10): 311-316.