酸浆宿萼中酸浆苦素抑菌稳定性的研究

doi:10.7506/spkx1002-6630-201407014

食品科学

酸浆宿萼中酸浆苦素抑菌稳定性的研究

王英臣

吉林农业科技学院，酿造技术吉林省高等学校工程研究中心，吉林吉林 132101

出版日期:2014-04-15 发布日期:2014-04-18

Antimicrobial Activity and Stability of Physalins from Calyx seu Fructus Physalis

WANG Ying-chen

Jilin Province Colleges and Universities Brewing Technology Engineering and Research Center, Jilin Agricultural Science and Technology College, Jilin 132101, China

Online:2014-04-15 Published:2014-04-18

摘要/Abstract

摘要：

考察温度、pH值、可见光和紫外线对酸浆宿萼中提取的酸浆苦素抑菌特性的影响。通过对几种常见腐败菌和致病菌的抑菌性测定，结果表明：酸浆苦素对于革兰氏阳性菌的抑菌效果较明显，对部分霉菌有抑制效果，对酵母菌无抑菌效果。对于金黄色葡萄球菌的最小抑菌浓度（minimum inhibitory concentration，MIC）为31.3 μg/mL，对于霉菌中纯黄丝衣霉的MIC为62.5 μg/mL。pH值对酸浆苦素抑菌性影响较大，其次是温度，可见光和紫外线对其抑菌效果影响不明显。在20～35 ℃时抑菌活性最强，高温对其抑菌活力影响不大。酸浆苦素抑菌性在酸性、中性、弱碱性溶液中均较为稳定，而强碱性环境会迅速破坏其抑菌性能。

关键词: 酸浆宿萼, 酸浆苦素, 抑菌特性, 稳定性

Abstract:

In this study, the antimicrobial activity of physalins from Calyx seu Fructus Physalis (persistent calyx of Physalisalkekengi L. var. franchetii (Mast.) Makino) against several common spoilage and pathogenic microbes as a function oftemperature, pH, visible light and ultraviolet (UV) was investigated. The physalins significantly inhibited gram-positivebacteria and showed an inhibitory effect on some of the molds tested but had no inhibitory effect on yeast. The minimuminhibitory concentrations (MIC) against Staphylococcus aureus and Byssochlamys fulva were 31.3 and 62.5 μg/mL,respectively. The antimicrobial stability of the physalins was most significantly by pH, followed by temperature, but onlymarginally by visible light and UV illumination. The strongest antimicrobial activity was observed at 20－35 ℃ and affectedonly slightly at higher temperatures. The antimicrobial activity of the physalins was stable under acidic, neutral and weakalkaline conditions, but promptly damaged under strong alkali condition.

Key words: persistent calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino, physalin, antibacterial properties, stability

王英臣. 酸浆宿萼中酸浆苦素抑菌稳定性的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201407014.

WANG Ying-chen. Antimicrobial Activity and Stability of Physalins from Calyx seu Fructus Physalis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407014.

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酸浆宿萼中酸浆苦素抑菌稳定性的研究

Antimicrobial Activity and Stability of Physalins from Calyx seu Fructus Physalis

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