黄连、连翘对几种常见食品污染菌的体外协同抑菌效果  

The in vitro Synergy of Coptis Chinensis and Forsythia Suspensa Against Several Common Microorganisms Causing Food Contamination

作　　者：王婷婷[1] 李大鹏[1] 徐晓燕[1] 徐燕[1] 韩址楠[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2011年第5期70-72,共3页Food and Fermentation Industries

基　　金：山东省自然科学基金项目资助(ZR2009DM046)

摘　　要：测定了黄连、连翘对6种常见食品污染菌的抑制效果并对其协同抑菌配方进行了优化。通过测定抑菌圈直径和最小抑菌浓度2个指标判定黄连、连翘对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、藤黄微球菌、汉逊酵母和黑曲霉的抑菌能力大小,并利用FIC值判定黄连、连翘的体外联合抑菌能力。以藤黄微球菌为例,通过配方试验对黄连-连翘体外抑菌协同效应最佳配比进行优化。结果显示,黄连、连翘配伍后对6种菌的抑制能力均有一定的协同或相加效果;对藤黄微球菌的体外联合抑菌配方试验得出黄连、连翘的最佳配比为4.523∶5.477,此时具有最大的协同作用。The inhibitory effect of Coptis chinensis and Forsythia suspensa on six kinds of common microorganisms causing food contamination was detected, and the formula of synergistic effect was optimized. The inhibitory ability of Coptis chinensis and Forsythia suspensa on E. coli, S. aureus, B. subtilis, M. luteus, H. anomala and Aspergillus niger was measured based on Inhibition zone diameter and MIC, and their combined antimicrobial activity was judged based on FIC. For M. luteus, the vitro synergistic effect of Coptis chinensis and Forsythia suspensa was both optimized by formula test. The combined inhibitory ability of Coptis chinensis and Forsythia suspensa on these six microorganisms resuited in either synergy or activity effect. The best ratio of Coptis chinensis and Forsythia suspensa which is 4. 523： 5. 477, shows the greatest in vitro synergy effect on M. Luteus.

关 键 词：黄连 连翘 食品污染菌 抑菌 协同 

分 类 号：TS201.2[轻工技术与工程—食品科学]