山竹果皮中黄酮化合物抑菌特性研究  

Study on Antibacterial Properties of Flavonoids from the Peels of Garcinia mangostana L

作　　者：刘爽[1] 罗颖[1] 王丹[1] 郑雯[1] 刘超[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《食品工业》2012年第12期124-127,共4页The Food Industry

摘　　要：通过抑菌试验和稳定性试验,研究了山竹果皮中黄酮化合物对食品加工、储存中常见腐败菌种(金黄色葡萄球菌、大肠杆菌、四联球菌、沙门氏菌、志贺球菌)的抑菌特性。抑菌试验表明:山竹果皮中黄酮化合物对五种菌种的抑菌效果大小顺序为:金黄色葡萄球菌>大肠杆菌>志贺球菌>四联球菌>沙门氏菌。山竹黄酮提取液对金黄色葡萄球菌、大肠杆菌、志贺球菌的最低抑菌浓度(MIC)为0.76 mg/mL,对四联球菌、沙门氏菌的最低抑菌浓度(MIC)为1.33 mg/mL。稳定性试验表明:黄酮提取液抑菌活性随着温度的升高呈先上升后下降的趋势;酸碱处理后表现出一定的抑菌活性,在偏酸性条件下,抑菌效果最好,在pH>10时抑菌活性减弱;15 W紫外光照射对抑菌活性有所影响,需避光保存。The antibacterial properties of flavonoids from the peels of mangosteen on the common corruptive bacteria （Staphylococcus aureus, Escherichia coli, Micrococcus tetragenus, Salmonella, Shigella） in food processing and storage are studied by inhibition stability tests. The inhibition experiments show that the antibacterial effect of flavonoids from the peels of mangosteen on these five types of bacteria is in the following order： Staphylococcus aureus〉Escherichia coli〉Shigella〉Micrococcus tetragenus 〉Salmonella. The MIC of flavonoid extracts from thepeels of mangosteen for Staphylococcus aureus that ofEscherichia coli and Shigella is 0.76 mg/mL and that ofMicrococcus tetragenus and Salmonella is 1.33 mg/mL. The stability tests show that the antibacterial activity of flavonoid extracts first increased and then decreased with the increase of the temperature. The results show that the flavonoid extracts is quite stable to acid and alkali. When in the acidic conditions, inhibitory effect gains the best, when the pH above 10, the antibacterial activity weakened. The antibacterial activity weakened under ultraviolet with 15 W, then the flavonoids extracts should be stored away from light

关 键 词：山竹果皮 黄酮化合物 抑菌特性 

分 类 号：S667.9[农业科学—果树学]