食品科学 ›› 2010, Vol. 31 ›› Issue (7): 127-130.doi: 10.7506/spkx1002-6300-201007028

• 基础研究 • 上一篇    下一篇

蕨麻提取物的抑菌作用及其稳定性研究

杨冬梅1,朱兴一2,王秋霜3,毕 阳1,邱昭政1   

  1. 1.甘肃农业大学食品科学与工程学院 2.浙江工业大学药学院 3.广东省农业科学院茶叶研究所
  • 收稿日期:2009-08-12 出版日期:2010-04-01 发布日期:2010-12-29
  • 通讯作者: 杨冬梅 E-mail:ydm78@163.com;ydm78@qq.com

Antibacterial Activity and Stability of Extracts from Potentilla ansterina L.

YANG Dong-mei1,ZHU Xing-yi2,WANG Qiu-shuang3,BI Yang1,QIU Zhao-zheng1   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. College of Pharmaceutical
    Sciences, Zhejiang University of Technology, Hangzhou 310014, China;3. Tea Research Institute, Guangdong Academy of
    Agricultural Sciences, Guangzhou 510640, China
  • Received:2009-08-12 Online:2010-04-01 Published:2010-12-29
  • Contact: YANG Dong-mei1 E-mail:ydm78@163.com;ydm78@qq.com

摘要:

利用琼脂打孔扩散法研究蕨麻水提取物、60% 乙醇提取物和乙酸乙酯提取物对6 种常见食源性污染菌的抑制作用;并探讨pH 值和热处理对蕨麻60% 乙醇提取物抗菌活性的影响。结果表明:3 种提取物对6 种食源性污染菌均有抑制作用,其中60%乙醇提取物抑菌效果最好;在pH 值为7 时60%乙醇提取物对6 种食源性污染菌的抑制效果均达到最大;加热对蕨麻60%乙醇提取物抑菌效果的影响与温度和时间均有关,在121℃加热30min 时,抑菌活性有明显下降。

关键词: 蕨麻, 提取物, 抑菌作用, 最小抑菌浓度(MIC)

Abstract:

Inhibitory effects of water extract, 60% ethanol extract and ethyl acetate extract from Potentilla ansterina L. against 6 common foodborne pathogenic bacteria were tested using agar diffusion method. Meanwhile, pH and thermal treatment affecting the antibacterial activity of the 60% ethanol extract were also investigated. Results indicated that all the 3 extracts from Potentilla ansterina L., especially the 60% ethanol extract exhibited an obvious inhibitory effect against 6 pathogenic bacteria tested. The inhibitory effects of the 60% ethanol extract against 6 pathogenic bacteria tested all reached the highest levels at pH 7. The antibacterial activity of the 60% ethanol extract exhibited good thermal stability, although the heating treatment at 121 ℃ for 30 min resulted in an obvious decrease in the antibacterial activity.

Key words: Potentilla ansterina L., extract, antibacterial activity, minimal inhibitory concentration (MIC)

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