香蕉皮化学成分的预试验及抑菌初探  

Pre-experiment of chemical composition of banana skin and its primary antibacterial effect

作　　者：梁盛年[1] 段志芳[1] 方旺标[1] 王志娟[1] 

机构地区：[1]肇庆学院生物学系,肇庆526061

出　　处：《食品科技》2007年第1期108-111,共4页Food Science and Technology

基　　金：肇庆学院校级科研项目(2005年度)。

摘　　要：采用水提法和醇提法在常温下浸泡香蕉皮24h,然后采用试管法和圆形滤纸层析法分析鉴定其化学成分。结果表明:香蕉皮中含有酚类、油脂类、有机酸、缩合鞣质、蛋白质和糖类等化学成分。为进一步研究其抑菌的有效成分,用丙酮提取香蕉皮中的鞣质和酚性成分,用乙醚提取香蕉皮中的总有机酸,以几种常见细菌为供试菌做了初步抑菌试验(测抑菌圈直径大小)。结果表明:香蕉皮中的抑菌成分主要是有机酸。In order to identify the chemical composition of banana skin,we extracted the chemical composition by soaking the banana skin in water or alcohol for 24 hours at normal temperature,and then used the test tube method and the circular filter paper method to test and analyse its chemical compositions.The result showed that the banana skin contained phonetic composition, fat,organic acid, tannin, protein, sugar, etc.For testing its efficacious ingredients, the acetone and ether were used to extract the tannin, phonetic composition and organic acid respectively,and then an preliminary bacteriostasis experiment was carried out by using the pseudomonas aeruginosand subtilis bud spore as the experimental virases （to measure the diameter of bacteriostasis circle）.The experiments showed that the organic acid in the banana skin has the function of bacteriostasis.

关 键 词：香蕉皮 化学成分 预试验 抑茵作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]