果梅果实浸提液抑菌活性的研究  

Study on antibacterial activity of the extracts from Japanese apricot fruit

作　　者：邵静[1] 高志红[1] 章镇[1] 王丽平[2] 王培培[1] 罗晓燕[1] 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]南京农业大学动物医学院,江苏南京210095

出　　处：《食品工业科技》2012年第5期105-107,共3页Science and Technology of Food Industry

基　　金：农业部公益性行业专项(201003058)

摘　　要：比较"小叶猪肝"和"软条红梅"两个梅品种果实不同浸提液的抑菌活性,结果表明:梅果实浸提液对大肠杆菌、枯草芽孢杆菌和猪链球菌三种待测细菌均有抑制作用,其中对大肠杆菌和枯草芽孢杆菌的抑制作用强于猪链球菌;以不同的浸提剂浸提,采用正己烷作浸提剂时的浸提成分抑菌活性最强,丙酮次之;采用不同的浸提方法浸提抑菌活性差异不显著;两个品种的梅果实抑菌活性差异不显著。The antibacterial activity of different extracts from the fruits of Japanese apricot cultivars ＇Xiaoyezhugan＇ and ＇Ruantiaohongmei＇ were investigated.The results showed that the extracts of Japanese apricot fruit significantly inhibited the activities of E.coli,Bacillus subtilis and Streptococus suis.Especially,it had more efficient antibacterial activity on E.coli and Bacillus subtlis.The inhibition activity of the extract extracted with n-hexane showed the best,acetone was better.The inhibition activity of the extract extracted with different extraction methods and from the two cultivars was not significant.

关 键 词：梅果实 浸提液 抑菌活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]