柿提取物对枯草芽孢杆菌的抑制作用  

作　　者：张雅利[1] 梅建生[1] 岳杰[1] 

机构地区：[1]西安交通大学生物医学工程教育部重点实验室,陕西西安710049

出　　处：《食品工业科技》2007年第2期133-136,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(60178034)

摘　　要：对经不同极性提取剂处理的柿子提取物进行抑菌活性分析、耐药性实验,并对其有效成分进行了初步鉴定。结果表明,柿子皮、蒂的抑菌活性高于果肉;脂溶性提取物具有良好的抗菌效果,其中正丁醇,乙酸乙酯部位有较好的抗菌效果;柿浆石油醚提液抑制枯草芽孢杆菌表现出了耐药性,但耐药性并不稳定。有效成分鉴定揭示柿子提取物中含有黄酮类、三萜类和可水解单宁。The antibacterial activity of the different solvent extraction of persimmon had been studied in vitro using disc diffusion method, minimal inhibitory concentration （MIC）, drug resistance and analysis of the active compounds was summarized. The results showed that the peel fluid extracts were obviously more effective in suppressing B. subtilis activity than the pulp extracts,followed by the calyx kaki extracts. The fat-soluble ingredients of persimmon extraction possessed obvious bacteriostatic activity and the n-butanol and acetic ether phase of persimmon extracts tended to be the most potent. The petroleum extraction of persimmon solution obtained weak and gradually lost drug resistance. The extraction of persimmon contains flavnoe and flavonoids, triterpenes, tannin and so on.

关 键 词：柿子 提取物 枯草芽孢杆菌 抗菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]