南五味子提取物对食品常见致病菌抑制作用的研究  

Study on the Inhibition of Extracts from Kadsura longipedunculata Finet et Gagnep.against Food Pathogenic Microbe

作　　者：黄雪莲[1] 于新[1] 刘福瑜 马永全[1] 杨敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东金凤生物科技有限公司,阳西529800

出　　处：《食品工业》2011年第7期71-73,共3页The Food Industry

基　　金：广东省科技计划项目(2005B20401002)

摘　　要：探讨南五味子提取物对食品常见致病菌的抑制作用。采用乙醚、70%乙醇和水3种提取剂对南五味子进行提取,以大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)和乙型副伤寒沙门氏菌(Salmonella paratyphi B)为供试菌种,通过琼脂平板扩散法测定抑菌圈;琼脂平板二倍稀释法测定最低抑菌浓度(MIC,g/mL)。3种提取物的抑菌效果大小为:70%乙醇提取物>水提取物>乙醚提取物。70%乙醇提取物抑菌效果最好,对大肠杆菌、金黄色葡萄球菌和沙门氏菌的抑菌圈分别达到26.4,25.2,23.3 mm,MIC分别为0.0125,0.0125,0.025 g/mL。南五味子提取物对食品常见致病菌的抑制作用显著,可开发成安全有效的天然食品防腐剂。The inhibition of extracts from Kadsura longipedunculata Finet et Gagnep.against food pathogenic microbe was investigated.With Escherichia coli,Staphylococcus aureus and Salmonella paratyphi as the tested strains,Kadsura longipedunculata Finet et Gagnep.was extracted by using ethyl ether,70% ethanal and water.By means of agar plate diffusions,the diameter of inhibition zone was observed.By agar plate continuously dilution,the minimal inhibitory concentration（MIC,g/mL） was oberserved.The antibacterial effect of three extracts was showed as followed： 70% ethanol extractsethyl ether extractswater extracts.70% ethanol extracts showed the best antibacterial effect.The diameter of inhibition zone against Escherichia coli,Staphylococcus aureus and Salmonella paratyphi reached 26.4 mm,25.2 mm,23.3 mm respectively.The minimal inhibitory concentration was 0.0125 g/mL,0.0125 g/mL,0.025 g/mL respectively.The extracts from Kadsura longipedunculata Finet et Gagnep.could inhibit the growth of common food-borne pathogens significantly.Therefore,it could be served as potent,safe and effective natural food preservatives.

关 键 词：南五味子 提取 食品致病菌 抑菌作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]