三种百合科葱属植物对五种食源性致病菌抑菌效果的比较  

A contrast research of bacteriostatic effect by three common liliaceous plants

作　　者：马春景[1] 赵丽华[2] 杨帆 李继源[1] 包斌[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]内蒙古农业大学,内蒙古呼和浩特010018 [3]内蒙古鄂尔多斯市生态环境职业学院,内蒙古鄂尔多斯014300

出　　处：《食品工业科技》2014年第11期52-56,共5页Science and Technology of Food Industry

基　　金：上海市科委工程中心建设项目(11DZ2280300)

摘　　要：本文采用滤纸片法测定并比较了三种百合科葱属植物(沙葱、韭菜和大蒜)的水提取物对五种食源性致病菌,即大肠杆菌O157∶H7、肠炎沙门氏菌、副溶血弧菌、金黄色葡萄球菌及单增李斯特菌的抑菌作用。结果表明:三种葱属植物对五种食源性致病菌均有抑制作用且具有浓度依赖性。当提取物添加量为50μg(干重)时,沙葱水提物对金黄色葡萄球菌的抑菌效果最好(41.7±1.52)mm,韭菜水提物对沙门氏菌的抑菌效果最好(17.7±0.57)mm,大蒜水提物对金黄色葡萄球菌的抑菌效果最好(29.3±2.08)mm。沙葱水提物对大肠杆菌O157∶H7,金黄色葡萄球菌、沙门氏菌、以及副溶血性弧菌的抑菌活性总体上高于大蒜和韭菜水提物,而对单增李斯特菌的抑菌活性却不及大蒜水提取物。三种葱属植物水提物对五种食源性致病菌的最低抑菌浓度(MIC)的结果表明:大蒜水提物对五种菌的敏感性强于沙葱水提物强于韭菜水提物。The comparison of bacteriostasis of water extracts from three common edible liliaceous allium plants on Escherichia coil O157 ： HT, Salmonella enteritidi, Vibrioparahaemolyticus, Staphylococcus aureus, Listeriamonocytogenes were conducted by MIC （minimum bacteriostatic concentration ）and Agar diffusion method.The results showed that water extracts from three plants had bacteriostatic effect on the five food-borne bacterial strains with concentration-dependent.When the addition level of extracts was 50t^g （dry weight）, both water extracts from Allium Mongolicum Regel（AMR） and All/urn Sativum（AS）displayed the highest inhibitory effect against Staphylococcus aureus among five kinds of food-borne bacteria strains, with their bacteriostatic circle diameters （41.7±1.52 ） mm and （29.3 ± 2.08 ） mm, respectively.Water extracts from All/urn Tuberoun （AT） had the best inhibitory effect on Salmonella enter/t/d/（ bacteriostatic circle diameter（ 17.7 ± 0.57 ）mm.AMR showed the higher inhibitory effect than As on Escherichia coil O157 ： HT, Staphy Iococcus aureus, Salmonella enteriticfi, Vibrioparahae molyticus, and showed the lower inhibitory effect than As on Listeria monoly toyenes.The results of MIC indicated that size order of ant/microbial susceptibility of extracts tended to be：AS 〉 AMR 〉 AT.

关 键 词：沙葱 韭菜 大蒜 提取物 抑菌作用 最低抑菌浓度 

分 类 号：TS201.1[轻工技术与工程—食品科学]