仙人掌提取物对常见食品污染菌的抑菌特性研究  

Study on Antimicrobial Activity of Extract from Opuntia Dillenii against Common Food Pollutant Bacteria

作　　者：豁银强[1] 郑建荣[1] 汤尚文[1] 吴进菊[1] 

机构地区：[1]襄樊学院,襄樊441053

出　　处：《食品工业》2012年第8期93-96,共4页The Food Industry

摘　　要：用水和95%乙醇2种溶剂提取仙人掌的有效成分,测试了2种提取物的抑菌圈直径,对乙醇提取物的最小抑菌浓度(MIC)进行了测定,研究了温度、pH、盐、糖对抑菌活性的影响。结果表明,仙人掌95%乙醇浸提物的抑菌效果优于水浸提物;仙人掌乙醇浸提液的最小抑菌浓度分别为:大肠杆菌3.125 mg/mL,沙门氏菌、金黄色葡萄球菌、枯草芽抱杆菌、黑根霉6.25 mg/mL,桔青霉12.5 mg/mL,毕赤酵母、啤酒酵母25 mg/mL,黑曲霉50 mg/mL;提取物热稳定性好,在pH4～6的范围内具有稳定的抑菌作用,提取物与盐、糖具有良好的协同抑菌作用。Effective components of opuntia were extracted by water and ethanol as solvent,antibacterial zone diameters of extract were tested,the effects of temperature,pH,salt,sugar on inhibition activity were studied.Results indicate that antibacterial effect of 95% ethanol extract was better,the minimum inhibition concentration（MIC） of ethanol extract was as follows： 3.125 mg/mL against Escherichia coli,6.25 mg/mL against Salmonella,Staphylococcus aureus,Bacillus subtili,and Rhizopus nigricans,12.5 mg/mL against Penicillium citrinum,25 mg/mL against Saccharomyces cerevisiae and Pichia pastoris,50 mg/mL against Aspergillus niger.It was also proved that the extract has better thermal stability and it has stable antibacterial effect in pH4-6.Besides,the addition of sucrose or NaCl can improve the antimicrobial activity.

关 键 词：仙人掌 提取物 抑菌特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]