竹笋壳提取物抑菌活性研究  

Study on the antimicrobial activity of bamboo shoot shell extracts

作　　者：高雪娟[1] 陈健[1] 孙红男[1] 陶晓赟[1] 孙爱东[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2011年第10期76-78,82,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑项目(2006BAD19B08;2008BADA9B04;2009BADB9B07)

摘　　要：以竹笋壳为原料,利用超声波辅助-有机溶剂提取法提取活性物质,并经大孔树脂初步纯化;采用双层平板打孔法研究竹笋壳提取物对食品中常见的4种细菌和3种真菌的抑制作用,同时考察温度和紫外照射对其抑菌活性稳定性的影响。实验结果表明:竹笋壳提取物对金黄色葡萄球菌(Staphyloccocus aureus)、枯草芽孢杆菌(Bacillus subtilis)、蜡状芽孢杆菌(Bacillus cereus)、大肠杆菌(Escherichia coli)这4种细菌的最小抑菌浓度(MIC)分别为8.75、4.375、35、35mg/mL,对酿酒酵母(Saccharomyces cerevisiae)、黑曲霉(Aspergillus niger)、根霉(Rhizopus stolonifer)这3种真菌没有抑制作用;竹笋壳提取物的抑菌活性具有很好的热稳定性;对于不同菌种,竹笋壳提取物的抑菌活性具有不同的紫外光稳定性。With bamboo shoot shells as raw materials,active substance was extracted by ultrasonic-organic solvent method,and purified by macroporous adsorption resin. Agar diffusion method was used to investigate antimicrobial effect of bamboo shoot shell extracts on some common food putrefied microbes,the stability of the antimicrobial activity was also investigated under heat treatment and UV light treatment. The results showed that the minimum inhibition concentration of bamboo shoot shell extracts in the test range was 8.75mg/mL for Staphyloccocus aureus, 4.375mg/mL for Bacillus subtilis,35mg/mL for Bacillus cereus,35mg/mL for Escherichia cod, but there was no significant antibacterial effect on Saccharomyces cerevisiae,Rhizopus stolonifer and Aspergillus niger. The antibacterial activity substance in bamboo shoot shell extracts has good heat stability; UV light stability of the antibacterial activity substance is different to different microbials.

关 键 词：竹笋壳提取物 双层平板打孔法.抑菌活性 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]