苦瓜水提物的抑菌活性及其热稳定性研究  

Study on Antimicrobial Activity and Heating Stability of Aqueous Extract of Momordica charantia Linn

作　　者：张雁[1] 池建伟[1] 唐小俊[1] 魏振承[1] 

机构地区：[1]广东省农业科学院农业生物技术研究所,广东省农产品加工公共实验室,广东广州510640

出　　处：《食品科学》2008年第4期121-123,共3页Food Science

基　　金：广东省自然科学基金项目(06025363);广东省农科院院长基金项目(04-基金-10B)

摘　　要：分析了苦瓜水提物对十种常见食品污染微生物的抑菌活性。结果表明,苦瓜水提物对金黄色葡萄球菌、沙门氏菌、大肠杆菌、枯草杆菌等受试细菌具有良好的抑制作用,尤其对金黄色葡萄球菌、沙门氏菌等致病菌的抑制效果显著;苦瓜水提物对受试霉菌米曲霉、黑曲霉、桔青霉以及受试酵母啤酒酵母、粘红酵母、假丝酵母的抑制作用较弱。当加热温度不超过100℃,苦瓜水提物具有良好抑菌稳定性;当加热温度达到121℃,随加热时间延长,抑菌效果减弱。The inhibition activities of aqueous extract of Momordica charantia Lima to some food polluted microorganisms were studied. The results revealed that the inhibition effects of aqueous extract of Momordica charantia Lima on bacteria such as Staphy-lococcus aureus, Salmonella sp., Escherichla coli and Bacillus sabtilis were good. On the other hand, the aqueous extract of Momordica charantia Linn was less efficient on inhibiting mould and yeast such as Aspergillus niger, Aaperiyillus oryzae, Penicillium citrinum, Saccharomyces cerevisiae, Rhodotoru laglutinnis and Candida sp.than inhibiting bacteria. The aqueous extract ofMomordica charantia Lion had heating stability when temperature was not over 100 ℃. But with high temperature up to 121 ℃ with longtime effects of extract on antimicrobial activity decreased.

关 键 词：苦瓜水提物 抑菌活性 热稳定性 

分 类 号：Q935[生物学—微生物学]