天然植物型抑菌剂的配制及抗菌性能评价  

Preparation and antimicrobial activity evaluation of natural herbal bacteriostatic agent

作　　者：崔海英[1] 周慧[1] 张雪婧[1] 赵呈婷 李伟[1] 林琳[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与机械》2015年第2期196-198,242,共4页Food and Machinery

基　　金：国家自然科学基金项目(编号:31301573);江苏省自然科学基金项目(编号:BK20130493);教育部留学回国人员科研基金;中国博士后基金(编号:12M511223);江苏省教育厅高校自然科学基金(编号:12KJB550002);江苏大学高级人才引进启动基金(编号:11JDG050)

摘　　要：对豆蔻、肉桂、百里香、意大利蜡菊、贯叶连翘、甘草和迷迭香7种香辛料用无水乙醇进行提取,并测定各种提取液对大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphyloccocus aureus)、副溶血性弧菌(Vibrio parahaemolyticus)和鼠伤寒沙门氏菌(Salmonella typhimurium)的最小抑菌浓度(minimum inhibitory concentration,MIC)。结果表明,豆蔻提取液的MIC大于0.5%(V/V),肉桂提取液对大肠杆菌和金黄色葡萄球菌的MIC为0.2%(V/V),其余香辛料提取液的MIC均为0.5%(V/V)。根据各种香辛料提取液的MIC,选择除豆蔻以外的6种香辛料作为原材料配制一种天然植物型抑菌剂,其抗菌性能评价试验表明,所配制的天然植物型抑菌剂对6种参试菌均具有显著的抑菌效果,其抑菌率达到99.99%。在对草莓的保鲜试验中,天然植物型抑菌剂显示了较好的保鲜效果,它能有效地将草莓的保鲜期从7 d之内延长至10 d。The active substance was extracted from seven kinds of spices：nutmeg,cinnamon,thyme,Helichrysum italicum,Hypericum perforatum,licorice and rosemary,by use of ethanol.Then determined the minimal inhibitory concentration（MIC） of different extracts against 4 pathogenic bacteria： Escherichia coli,Staphyloccocus aureus,Vibrio parahaemolyticu and Salmonella typhimurium.The result suggests that,the MIC of nutmeg extraction was above 0.5%（V / V）.The MIC of cinnamon extraction against Escherichia coli,Staphyloccocus aureus were both 0.2%（V / V）,and the other MIC of different extraction were all 0.5%（V / V）.According to the MIC results,this experiment chosen the other six kinds of spices except nutmeg as the raw material to prepare a kind of natural herbal bacteriostatic agent,and the antibacterial performance was evaluated.The experimental results indicated that,this natural herbal bacteriostatic agent had significant bactericidal effect against six experimental bacteria and the sterilization rate reached 99.99%.In strawberries preservation,this natural herbal bacteriostatic agent showed a better effect,and extending shelf life from 7 days to 10 days.

关 键 词：香辛料 植物型抑菌剂 抗菌 

分 类 号：TS264.3[轻工技术与工程—发酵工程]