山茱萸提取物抑菌活性成分稳定性的研究  

Study on Stability of Bacteriostatic Active Compositions Extracted from Fructus Corni

作　　者：赵淑艳[1] 呼世斌[1] 吴焕利[2] 唐艳[1] 王显蕾[1] 

机构地区：[1]西北农林科技大学理学院,陕西杨凌712100 [2]西北农林科技大学资源环境学院,陕西杨凌712100

出　　处：《食品科学》2008年第1期98-101,共4页Food Science

摘　　要：本实验主要对山茱萸抑菌性能进行研究,结果表明,山茱萸提取物具有强抑菌活性,在pH<7的条件下提取物对细菌具有较好的抑菌效果,明显强于山梨酸钾。同时以金黄色葡萄球菌和大肠杆菌为指示菌,研究山茱萸提取物活性成分的稳定性,结果表明提取物经过酸、碱处理后只有在酸性条件下具有一定的抑菌活性,碱处理使其抑菌活性减弱,甚至消失;温度、紫外照射及常见金属离子(Na+、K+、Ca2+、Fe2+、Fe3+)对其稳定性几乎没有影响。Antimicrobial activities of Fructus Corni extracted with ethanol were tested in this study. The results showed that Fructus Corni extracts show strong antibacterial activities. Further more study revealed that the Fructus Corni extract plays a stronger antimicrobial activity against the tested bacterial Staphylococcus aureus and Escherichia coli than potassium sorbate. Extract of Fructus Corni was also studied for its stability to temperature, acid ultraviolet or metal ions. The results showed that the extract is very stable to temperature and ultraviolet. activity when pH passed 7. The metal ions （Na^＋, K^＋, Ca^2＋ After treated with alkaline, the extract showed loss of antibacterial Fe^2＋, Fe^3＋） show also little effect on the extract antimicrobial activity.

关 键 词：山茱萸 抑菌 稳定性 

分 类 号：Q949.763.4[生物学—植物学] TS202.3[轻工技术与工程—食品科学]