马尾松针黄酮类物质对食品腐败菌的抑制活性  

Antimicrobial activities of flavonoids from Pinus massoniana needles on food spoilage bacteria

作　　者：黄晓敏[1] 于新[1] 黄杰[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工业科技》2014年第15期67-71,共5页Science and Technology of Food Industry

摘　　要：以丙酮、乙醇和水为溶剂提取马尾松针黄酮类化合物,测定了提取物对食品腐败菌的抑菌效果和毒力,并采用颜色反应、薄层层析、红外光谱及比色法对马尾松针丙酮提取物黄酮类物质进行定性定量分析。结果显示,丙酮提取物的抑菌效果最强,抑菌圈直径>18mm,对7种供试菌的EC50分别为:金黄色葡萄球菌18.5236mg/mL、枯草芽孢杆菌43.8153mg/mL、蜡样芽孢杆菌36.5882mg/mL、大肠杆菌33.0075mg/mL、变形杆菌28.2322mg/mL、铜绿假单胞菌14.4666mg/mL、乙型副伤寒沙门氏菌22.1227mg/mL。热处理和紫外光照射对丙酮提取物的抑菌活性无明显影响。颜色反应、薄层层析及红外光谱结果显示丙酮提取物中以黄酮类化合物为主,总黄酮含量为4.218mg/mL。The antimicrobial activities and virulence intensity of the flavonoids which extracted with acetone, ethanol and water from Pinus massoniana needles were studied. And their qualitative analysis was examined by color development reaction,thin-layer chromatography,and infrared spectrum andcolorimetric method.Results showed that the 75% acetone extracts exhibited strongest antimicrobial activities to food spoilage bacteria,the diameter of inhibition zone was above 18mm.The EC50 values of the falconoids for Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Escherichia coil, Proteus vulgaris, Pseudomonas aeruginosa and Salmonella paratyphi were 18.5236,43.8153,36.5882,33.0075,28.2322, 14.4666 and 22.1227mg/mL, respectively. The antibacterial aciivity of extracts was stabile to heat treatment and ultraviolet irradiation. Color development reaction, thinlayer chromatography and infrared spectrum were both showed that flavonoids were the main components in acetone extract from Pinus massoniana needles and the quality of flavonoids was 4.218mg/mL.

关 键 词：马尾松针 黄酮类物质 丙酮提取物 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]