绒白乳菇发酵液提取物的抑菌活性及稳定性研究  

Antimicrobial activity and stability of extraction from Lactarius vellereus fermenting liquor

作　　者：计红芳[1] 张令文[1,2] 王青[3] 张慧蓉[3] 宋瑞清[4] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]哈尔滨商业大学食品工程学院,哈尔滨150076 [3]河南科技学院实验中心,河南新乡453003 [4]东北林业大学林学院,哈尔滨150040

出　　处：《哈尔滨商业大学学报（自然科学版）》2011年第4期581-586,共6页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：国家自然科学基金资助项目(30271083);黑龙江省国际合作项目(WC05C01)

摘　　要：研究了绒白乳菇发酵液及其提取物对常见食品污染微生物和杨树叶枯病菌的抑制作用,并探讨了各种因素对提取物抑制叶枯病菌活性的影响.结果表明,该提取物对供试细菌的抑制能力强于真菌,对金黄色葡萄球菌的抑制能力最强,其次为枯草杆菌与大肠杆菌,对酵母菌抑制作用微弱;对黑根霉、黑曲霉均不具有抑制作用.提取物对叶枯病菌生长具有较强的抑制作用,对菌体生长的有效中质量浓度为0.912 mg/mL,对孢子萌发的有效中质量浓度为0.609 mg/mL;发酵液提取物具有较宽的pH值范围,有一定的抗氧化还原能力,具有良好的耐热性,低质量浓度的Fe3+、Fe2+、Zn2+对提取物无破坏作用,Cu2+、Al3+的破坏作用极强,Na+、K+、Mg2+、Ca2+等大量元素、紫外线与贮存时间对其抑菌活性无影响.The inhibition activities of extraction from Lactarius vellereus fermenting liquor to some food polluted microorganisms and Alternaria alternata were studied.Simultaneously,the effects of factors on anti-A.alternata activities were discussed.The results showed that the extraction had stronger inhibition on bacteria than that on epiphyte,that is,the inhibition ability on Staphylococcus aureus was the strongest,then was Bacillus subtilis and Escherichia coli,and then was Saccharomyces cerevisiae,the weakest was on Rhizopus nigricans and Aspergillus niger.The inhibition on the growth of A.alternata was strong,and the LC50 on mycelium growth and spore germination was 0.912 mg/mL and 0.609 mg/mL,respectively.The inhibition ability of the extraction did not change significantly within the wider range of pH value,and the extraction had certain ability of anti-oxidation and anti-deoxidization.The extraction had good thermo-stability.Lower concentration of Fe^3＋,Fe^2＋ and Zn^2＋ had no destructive effects on the extract,while Cu2＋ and Al^3＋ had strong destruction.The inhibition ability of extraction was not affected with the change of macro-elements（Na^＋,K^＋,Mg^2＋,Ca^2＋）,ultraviolet radiation and storage-time.

关 键 词：绒白乳菇 发酵液 提取物 抑菌活性 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]