食品科学 ›› 2010, Vol. 31 ›› Issue (19): 63-66.doi: 10.7506/spkx1002-6630-201019011

• 基础研究 • 上一篇    下一篇

荷叶精油对肉类食品中常见致病菌的抑菌机理

张赟彬1,缪存铅1,宋 庆2,郭 媛1   

  1. 1.上海应用技术学院香料香精技术与工程学院 2.上海师范大学生命与环境科学学院
  • 收稿日期:2009-12-10 修回日期:2010-07-10 出版日期:2010-10-15 发布日期:2010-12-29
  • 通讯作者: 张赟彬 E-mail:ybzhang@sit.edu.cn; qingkong0204@163.com
  • 基金资助:

    上海市教委重点项目(07ZZ165)

Anti-bacterial Mechanism of Essential Oil from Lotus Leaves on Commonly Found Pathogens in Meat Foods

ZHANG Yun-bin1,MIAO Cun-qian1,SONG Qing2,GUO Yuan1   

  1. (1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, China;
    2. College of Life and Environment Sciences, Shanghai Normal University, Shanghai 200234, China)
  • Received:2009-12-10 Revised:2010-07-10 Online:2010-10-15 Published:2010-12-29
  • Contact: ZHANG Yun-bin E-mail:ybzhang@sit.edu.cn; qingkong0204@163.com

摘要:

目的:研究荷叶精油对肉类食品中常见的大肠杆菌、金黄色葡萄球菌和沙门氏菌的抑菌机理。方法:测定菌悬液电导率、还原糖含量及蛋白质含量变化。结果:电导率的测定结果表明,当荷叶精油质量浓度达40mg/mL时,5min 即可导致菌液电导率明显增加;还原糖实验中,荷叶精油对3 种细菌作用后菌液中还原糖含量逐渐增大,作用3h 时增加最多;经荷叶精油处理一段时间后,可溶性蛋白含量有所下降,下降幅度随处理时间的延长而降低。结论:荷叶精油可造成菌体细胞膜透性的变化,引起3 种菌体内含物的渗漏,从而造成液体培养基电导率和还原糖含量增加;可溶性蛋白实验表明荷叶精油可使细菌蛋白质合成速率受到抑制。

关键词: 荷叶精油, 肉类食品, 致病菌, 抑菌机理, 电导率

Abstract:

In order to elucidate the inhibitory mechanism of the essential oil from lotus leaves on Escherichia coli, Staphylococcus aureus and Salmonella commonly found in meat foods, the effect of the presence of the oil on the cell membrane permeability, electrical conductivity and reducing sugar and protein contents of the bacterial suspensions of these microorganisms was examined. All the bacterial suspensions presented higher electrical conductivity 5 min after addition of the oil, and their reducing sugar contents after addition of the oil decreased during the first two hours, followed by initial increase up to a climax at three hours and then decrease. During the first four hours of treatment with the oil, the soluble protein contents of the three bacterial suspensions decreased, and the subsequent change trend was initially increase up to a climax at eight hours, followed by decrease. In conclusion, the presence of the oil causes the change of cell membrane permeability and as a result, the leakage of cell contents happens to these three bacteria so that both conductivity and reducing sugar content increase. Moreover, the oil can delay protein synthesis in bacterial cells.

Key words: lotus oil, meat product, pathogenic bacteria, antibacterial mechanism, electrical conductivity

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