摘要
通过抑菌实验和稳定性实验,对从薤白中提取的薤白抑菌物质的抑菌特性进行研究。结果表明:薤白抑菌物质对供试菌的抑菌效果大小顺序为:大肠杆菌>金黄色葡萄球菌>青霉>酵母菌>黑曲霉。稳定性实验表明,温度和pH值对薤白醇提物抑菌效力有一定影响,表现为50～60℃时抑菌活性最强,超过100℃时抑菌活性开始下降;薤白抑菌物质在中性、中性偏酸性、中性偏碱性条件下抑菌活性较强,在酸性(碱性)条件下随pH值的降低(升高)抑菌活性下降;紫外光照射对抑菌物质的抑菌活性有微小的影响,可以适当避光操作。K+对薤白抑菌物质的抑菌效果影响较小,Mg2+、Ca2+、Zn2+二价阳离子,Fe3+三价金属离子对其抑菌效果有一定影响,其中三价金属阳离子(Fe3+)对其影响最大。
In this study,70% ethanol extract from the bulbs of Allium macrostemon Bunge was tested for its antibacterial activities against five common microbes.Meanwhile,the stability of its inhibitory effects on E.coli,Aspergillus niger and Saccharomyces cerevisiae was explored.The results showed that the extract sequentially inhibited five common microbes in the following order： E.coli 〉S.aureus 〉Penicillium Saccharomyces cerevisiae〉 Aspergillus niger.Stability experiments revealed that temperature and pH had strong influence on the antibacterial effect of the extract.The extract exhibited the strongest inhibitory activity at a temperature ranging between 50 ℃ and 60 ℃,which became lower when the temperature was higher than 100 ℃.In addition,the antibacterial activity of the extract was strong under neutral,slightly acidic and slightly alkaline conditions,and decreased with decreasing acidic pH or increasing alkaline pH,and was little affected by UV light illumination and K＋,but was affected obviously by some divalent cations such as Mg2＋,Ca2＋ and Zn2＋ as well as Fe3＋ as a tervalent cation which had larger effect than these divalent cations.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期119-122,共4页
Food Science
关键词
薤白
乙醇提取物
抑菌特性
Allium macrostemon Bunge
ethanol extract
bacteriostatic property
