甜葫芦提取物抑菌作用的初步研究  

Comparative Study on Bacteriostasis of Extracts from Sweet Gourd

作　　者：范宏[1,2] 朱珠[2] 文连奎[1] 许丽丽[1] 王敬涵[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130062

出　　处：《食品研究与开发》2014年第3期28-30,50,共4页Food Research and Development

摘　　要：对甜葫芦水提取物和甲醇提取物的抑菌特性进行研究。分别测定甜葫芦提取物对大肠杆菌、啤酒酵母菌和黑曲霉菌的抑菌圈直径、最低抑菌浓度(MIC)和最低杀菌浓度(MBC),并通过番茄酱防腐应用试验与山梨酸钾的防腐效果进行比较。结果表明:2种提取物对3种菌均有一定的抑制作用,甲醇提取物的抑菌效果优于水提取物。甜葫芦提取物和山梨酸钾对番茄酱的抑菌效果相近。The antibacterial properties of sweet gourd water extract and methanol extract were studied. The bac-teriostatic circle diameter、minimum bacteriostatic concentration （MIC） and minimum bactericidal concentration （MBC） of sweet gourd extracts for escherichia coli, saccharomyces cerevisiae and aspergillus niger were mea-sured respectively.And passed the test of the ketchup comparing with potassium sorbate＆#39;s anti-corrosion effect. The results showed that the two kinds of extracts for three kinds of bacteria had certain inhibition , and the bacte-riostatic effect of methanol extract was better than that of the water extract. The bacteriostatic effect of sweet gourd extract was similar to potassium sorbate for ketchup.

关 键 词：甜葫芦提取物 抑菌作用 防腐 

分 类 号：TQ914.1[化学工程]