青梅抑菌作用及其抑菌成分的分离鉴定  

Study on antibacterial activity of greengage juice,separation and identification of its effective components

作　　者：陈虹 王晓芳 陈鑫[2] 郑宝东[2] 

机构地区：[1]三明出入境检验检疫局,三明365000 [2]福建农林大学食品科技研究所,福州350002

出　　处：《食品科技》2008年第12期223-228,共6页Food Science and Technology

摘　　要：研究青梅的抑菌作用,并利用气相色谱-质谱联用法(GC-MS)测定青梅汁透析液(小分子)的化学成分,对其抑菌成分进行分析和讨论。结果表明:青梅汁对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌3种菌种均有抑制作用。且青梅汁经高温处理后,仍具有较强的抑菌作用。青梅汁对金黄色葡萄球菌的最低抑菌浓度为40%,对大肠杆菌的最低抑菌浓度为70%,对枯草芽孢杆菌的最低抑菌浓度为60%。青梅汁透析液经GC-MS共分离得出15种成分,其中酸及酸酐类物质含量最高,为63.70%;醛类次之,为18.10%;其他依次为酮类,2.13%,酯类,1.41%。实验结果提示在青梅汁主要功效成分中,顺丁烯二酸类和糠醛类物质可能与青梅汁的抑菌作用有关。The antibacterial activity of greengage juice was studied in this paper. And the chemical compositions of greengage juice were analyzed by GC-MS. It was showed that greengage juice had a significantly positive inhibitory activity against Staphylococcus aureus, Escherichia coli, and Bacillus subtilis. Meanwhile, greengage juice still had a strong antibacterial effect after heating. In addition, the MIC for three kinds of bacteria is respectively as follow： 40% Staphylococcus aureus, 70% Eschedchia coli, 60% Bacillus subtilis. Then 15 compounds of greengage juice were identified by GC-MS, including acid and anhydride（63.70%）, aldehydes （2.19%）, ketones（2.13%）, esters（1.41%） and so on. It indicated that 2-Butenedioic acid and furfural might be related to antibacterial activity of greengage juice among major efficacy components.

关 键 词：青梅汁 抑菌作用 气相色谱-质谱联用 

分 类 号：O657.63[理学—分析化学]