番茄茎叶提取物抑菌试验  

Antibacterial test on extracts from tomato stems and leaves

作　　者：杨柳[1,2] 陈宇飞[1,2] 

机构地区：[1]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 [2]吉林工商学院食品工程学院,吉林长春130062

出　　处：《食品与机械》2014年第4期126-128,160,共4页Food and Machinery

基　　金：吉高校重点实验室科合字(编号:[2013]第003号)

摘　　要：通过不同溶剂提取物抑菌试验、乙醇溶剂提取物最低抑菌浓度测定试验、不同温度和pH对抑菌率的影响试验、不同溶剂萃取物的抑菌试验,探索番茄茎叶提取物抑菌机理。结果表明:采用乙醇溶剂提取时,对4种菌的抑菌率较高,对葡萄白腐病菌的抑菌率达100%;最低抑菌浓度为1.25mg/mL;温度和pH对抑菌率的影响甚微;萃取溶剂为乙酸乙酯时,对葡萄白腐病的抑菌率为96.8%。为番茄茎叶提取物作为食品抑菌剂提供理论依据。Through the antibacterial test of the extracts by using different solvent, the determination on lowest antibacterial concentra tion of the ethanol extracts, the effect test of different temperature and pH on baeteriostatic rate, the antibacterial test of the extracts by using different solvents, the antibacterial mechanism of extracts from tomato stems and leaves was explored. The result showed the extraction solvent was using ethanol, the bacteriostatic rate against Coniella diplodiella was 1-00%, and the lowest antibacterial concentration was 1.25 mg/mL. The effects of temperature and pH on bacteriostatic rate were too little. When the solvent extraction was ethyl acetate, the baeteriostatie rate against Coniegla diplodiella was 96.8%. All of that provides theoretical basis for extracts from tomato stems and leaves as food antibacterial agents.

关 键 词：抑菌 最低抑菌浓度 萃取 抑菌率 

分 类 号：TQ914.1[化学工程] TQ455