微量肉汤稀释法测定长裙竹荪多种提取物对食品中常见细菌的抑制效果  

Antibacterial effect of several extracts of Dictyophora indusiata to bacteria common in food determined by micro-broth dilution method

作　　者：曹奕[1] 孙晓红[1] 陈燕[1] 赵勇[1] Vivian C H Wu 潘迎捷[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306 [2]美国缅因大学食品科学与人类营养系,美国缅因04469

出　　处：《食品工业科技》2013年第7期106-108,112,共4页Science and Technology of Food Industry

基　　金：上海市教育委员会科研创新项目(11YZ159);上海市科委工程中心建设(11DZ2280300);上海市教育委员会重点学科建设项目资助(J50704)

摘　　要：选取长裙竹荪为样品,采用索氏抽提后水蒸馏萃取获得挥发油,同时分别以乙醇、正丁醇、石油醚等有机溶剂萃取得到相应提取物。以8种食品中常见细菌为供试对象,由微量肉汤稀释法测得各类提取物对其的MIC值,作为评价其抑菌效果的指标。结果表明:纯培养环境下,挥发油的抑菌效果优于三种有机溶剂提取物。通过与平板涂布计数结果及其它方法比较分析,进一步证明肉汤稀释法作为测定抑菌效果所具有的优越性。Dictyophora indusiata was chosen as the sample, got the volatile oil with hydro-distillation after soxlet extracting,and the extracts extracted by ethanol, n-butanol and petroleum ether at the same time.With the micro broth dilution method,got the MIC values of all kinds of extracts to eight kinds of bacteria common in food,as the indicators to evaluate the antibacterial effect.Results showed that the antibacterial effect of volatile oils were better than three kinds of organic solvent extract in the culture medium.By comparison of results with colonial counting and research results of others at the same time, proving the micro broth dilution method as a determination method with feasibility and accuracy.

关 键 词：微量肉汤稀释法 长裙竹荪 提取物 抑菌效果 最小抑菌浓度 

分 类 号：TS201.3[轻工技术与工程—食品科学]