广藿香提取物的抑菌活性研究  

Study on antimicrobial activities of extracts from Pogostemon cablin (Blanco) Benth.

作　　者：刘晓蓉[1] 范瑞[1] 张媛媛[1] 朱美娟[1] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300

出　　处：《食品科技》2009年第5期220-224,227,共6页Food Science and Technology

基　　金：广东省科技工业攻关项目(2007B080701004)

摘　　要：用乙醇、乙醚和水提取广藿香的抑菌活性成分，研究了3种提取物的抑菌性能。结果表明：3种提取物都具有较好的抑菌效果，其抑菌能力是乙醚提取物〉乙醇提取物〉水提取物；对黑根霉的效果最好，对大肠杆菌、鼠伤寒沙门氏菌、黑曲霉和啤酒酵母的抑制作用微弱；抑菌pH范围为pH4～10；乙醇、乙醚提取物对60。100℃的温度具有良好的抑菌稳定性，水提取物的热稳定性差。防腐实验表明，提取物能减轻食品水分、Vc和可溶性固形物的下降，对微生物的抑菌率大多在80％以上。The extracts from Pogostemon cablin（Blanco） Benth. with ethanol, ether and aqueous were used as antimicrobial agents in this paper. The antimicrobial characters of the three extracts were studied. The results revealed that the order of antimicrobial activity was as follows： ether extracts 〉ethanol extracts 〉aqueous extracts. The three extracts could effectively inhibit the growth of Rhizopus nigricans, but not obviously to Escherichia coli, Salmonella typhimurium, Aspergillus niger and Saccharomyces cerevisiae. All the extracts could be effective from pH 4 to pH 9. Both the extracts with ethanol and ether had very good heating stability when temperature was from 60 ℃ to 100 ℃, while aqueous ones were unstable. Food preservation experiments showed that antimicrobial effects of extracts were obvious. The extracts could sustain the content of water, Vc and soluble solid substance of the tested food, and the antimicrobial rates were almost over 80%.

关 键 词：广藿香 提取物 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]