当归总黄酮醇提液的体外抑菌作用研究  

Study on bacteriostasic activity of total flavonol from angelica sinensis

作　　者：刘芳[1] 曹新志[1] 杨王霖 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《中国食品添加剂》2015年第1期60-63,共4页China Food Additives

基　　金：四川省教育厅自然科学重点项目(11ZA260);四川省大学生创新创业训练计划项目(201410622024)

摘　　要：研究当归总黄酮醇提液的体外抑菌作用。采用乙醇回流法对当归总黄酮进行提取,滤纸片法、最低抑菌浓度(MIC)法测定醇取液的抑菌作用,并与食品中常用的防腐剂苯甲酸钠进行比较。试验结果表明:当归总黄酮醇提液对大肠杆菌、沙门氏菌、金黄色葡萄球菌、枯草芽孢杆菌、青霉、黑曲霉、热带假丝酵母具有抑菌作用,其抑菌能力依次为:沙门氏菌>金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌>青霉>黑曲霉>热带假丝酵母。其最低抑菌浓度(MIC):沙门氏菌和金黄色葡萄球菌为0.5mg·m L-1,其余均为1.0mg·m L-1,其MIC与苯甲酸钠溶液的作用强度基本相当,抑菌效果明显,是一种良好的中草药天然抑菌剂。The test bacteriostasic activity in vitro of total flavonol from Angelica sinensis was carried out by ethanol refluxing method. Bacteriostasic activity was measured by filter paper and minimum inhibitory concentration（MIC）measurement. It also compared with sodium benzoate preservation in food. The test results showed that the ethanol extract liquid of total flavonoids from Angelica sinensis had inhibitory effect on Escherichia coli,Salmonella,Staphylococcus aureus,Bacillus subtilis,Penicillium,Aspergillus niger,Candida tropicalis. The bacteriostasic ability is as follows： Salmonella,Staphylococcus aureus,Escherichia coli,Bacillus subtilis,Penicillium,Aspergillus niger,Candida tropicalis. The minimum inhibitory concentration（MIC）was Salmonella and Staphylococcus aureus 0.5mg · m L-1,the others 1.0mg · m L-1. Its MIC effect was almost the same as sodium benzoate solution,the antibacterial effect was obvious. It is a good natural antibacterial material from Chinese herbal medicine.

关 键 词：当归 总黄酮 醇提液 抑菌作用 

分 类 号：TS202.1[轻工技术与工程—食品科学]