南五味子乙醇提取物对鸡蛋中腐败菌的抑制作用研究  

Research on Inhibition Effect of Spoilage Bacteria in Eggs by Ethanol Extracts from Kadsura Longip Edunculata

作　　者：赵美美[1] 张晓毅[2] 于新[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国食品学报》2012年第5期116-120,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071626)

摘　　要：由腐败的鸡蛋中培养,分离,鉴定出金黄色葡萄球菌、大肠杆菌、沙门氏菌和变形杆菌,并用南五味子乙醇提取物对其进行体外抑菌试验。试验结果表明,在pH6条件下,南五味子70%乙醇提取物对鸡蛋中分离出的4种腐败菌的最小抑菌质量浓度(MIC)分别为3.125、25、12.5和12.5mg/mL。该提取物具有良好的抑制作用,为鸡蛋防腐保鲜提供相关研究依据。Staphylococcus aureus Rosenbach,Escherichia coli,Salmonella paratyphi B and Proteus vulgaris Hauser were cultured and isolated and identified in rotten eggs,and antibacterial experiments were made by ethanol extracts from Kadsura longip edunculata.The results showed that minimal inhibitory concentration（MIC） of four separated spoilages by 70% ethanol extracts from Kadsura longip edunculata in eggs were 3.125,25,12.5 and 12.5 mg/mL.The extract had a good inhibition effect and provides the basis of related research for egg preservative.

关 键 词：鸡蛋 腐败菌 南五味子 乙醇提取物 抑菌作用 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]