山楂叶·果和籽提取物抑菌作用研究  

Study on Bacteriostasis of Hawthorn Leaf,Fruit and Seed Extracts

作　　者：林春梅[1] 刘云鹤[1] 周鸣谦[1] 

机构地区：[1]淮海工学院食品科学与工程学院,江苏连云港222005

出　　处：《安徽农业科学》2011年第36期22582-22583,22588,共3页Journal of Anhui Agricultural Sciences

基　　金：连云港市农业攻关计划项目(CN0905)

摘　　要：[目的]研究山楂叶、果和籽提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和黑曲霉的抑制作用,为天然食物添加剂研发提供参考。[方法]70%乙醇提取山楂叶、果和籽中的黄酮类物质,采用分光光光度法测定其含量,并对其抑菌作用进行了研究。[结果]山楂叶、果和籽提取液中总黄酮含量分别为0.911、0.752、0.267 mg/ml;山楂叶、果和籽提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑制效果明显,对黑曲霉没有抑制效果。[结论]山楂叶、果和籽提取物均可以作为一种具有抑菌功能的食品添加剂进行开发和利用。[ Objective ] The objective was to study the inhibiting effects of the hawthorn leaf, fruit and seed extracts on the E. coli, Staphylococcus aureus, Bacillus subtilis and Aspergillus so as to provide the reference for the research and development of the natural food additives. [ Method] The flavonids in the hawthorn leaf, fruit and seed were extracted by the 70% ethanol, its content was determined by the spectrophotometry and its bacteriostasis was studied. [ Result] The total flavonoids content in the hawthorn leaf, fruit and seed were 0.911, 0. 752 and 0.267 mg/ml resp. The hawthom leaf, fruit and seed extracts showed the obvious inhibiting effects on the E. coli, S. aureus, B. subtilis, but had no inhibiting effects on the Aspergillus. [ Conclusion] The hawthorn leaf, fruit and seed extracts could take as the food additives with the bacteriostasis function for the development and utilization.

关 键 词：山楂 黄酮 抑菌 

分 类 号：TS202[轻工技术与工程—食品科学]