柠檬酸钠与桂皮提取物对各种革兰氏阴性食源性病原菌的抑菌效果  

Inhibiting effect of sodium citrate and cinnamon extracts on various gram- negative foodborne pathogens

作　　者：林琳[1] 张雪婧[1] 张可星[1] 胡伟[1] 李伟[1] 丁萍[1] 崔海英[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国食品添加剂》2014年第1期77-80,共4页China Food Additives

基　　金：国家自然科学基金项目(31301573);江苏省自然科学基金项目(BK20130493);教育部留学回国人员科研基金;中国博士后基金(12M511223);江苏省教育厅高校自然科学基金(12KJB550002);江苏大学高级人才引进启动基金(11JDG050)

摘　　要：以乙醇为提取物,提取桂皮中的有效成分。首先测定了其对各种食源性病原菌的杀菌效果,接着观察了该提取物和柠檬酸钠协同作用下,对几种革兰氏阴性食源性病原菌的杀菌效果。结果表明,对于金黄色葡萄球菌等革兰氏阳性食源性病原菌,桂皮提取物显示了明显的抑菌效果与杀菌效果。而对大肠杆菌、沙门氏菌等革兰氏阴性食源性病原菌,则显示了较弱的抗菌效果。桂皮提取物与柠檬酸钠的并用对各种革兰氏阴性食源性病原菌均显示了明显的协同效应;对于肠出血性大肠杆菌、肠炎沙门氏菌、鼠伤寒沙门氏菌,柠檬酸钠明显的提高了桂皮提取物的杀菌活性,显示了良好的协同效果。The active ingredient of cinnamon was extracted by ethanol. Then we tested it on various foodborne patho- gens bactericidal effect, showed the extract and sodium citrate inhibited several gram - negative bactericidal of food- borne pathogens. For staphylococcus aureus and other gram -positive foodborne pathogens, cinnamon extracts demon- strated significant inhibitory effects. However, it had weaker antibacterial effect to E. coli, Salmonella and other food- borne pathogens gram - negative. The cinnamonmon extract with sodium citrate used in a variety of gram - negative foodborne pathogens showed a significant synergistic effect. For EHEC, Salmonella enteritidis, Salmonella typhimuri- um, adding sodium citrate significantly improved the cinnamon extract on bactericidal activity.

关 键 词：革兰氏阴性菌 桂皮提取物 柠檬酸钠 抗菌 

分 类 号：TS205.0[轻工技术与工程—食品科学]