韭菜醇浸提物GC/MS分析及对食品污染菌的抑制作用  

GC/MS analysis and foodborne pathogens inhibitory of alcohol extracts from Allium tuberosum

作　　者：李洪山[1] 张红[1] 申玉香[1] 宋传喜 

机构地区：[1]江苏盐城工学院,盐城224051

出　　处：《中国食品添加剂》2015年第5期67-71,共5页China Food Additives

基　　金：国家级星火科技项目(2013GA690129);江苏省苏北科技发展计划(BN2014131);盐城市农业科技项目(YKN2014003)

摘　　要：为了解韭菜浸提物的成分与抑菌作用,采用乙醇对韭菜叶片进行浸提,并利用GC/MS进行成分分析和滤纸片法来测定韭菜粗提取物对食品污染菌的抑菌作用,结果表明,浸提物中主要有10种组分,硫醚类含量较高。浸提物抑菌作用的大小与其体积分数有关,100%韭菜浸提物对金黄色葡萄球菌、沙门氏菌、绿脓杆菌、大肠杆菌、奇异变形杆菌都具有抑制作用,其中对大肠杆菌的抑菌作用最强,不同菌株之间的抑菌效果有显著性差异。20%韭菜浸提物对不同菌株的抑菌效果无显著性差异。韭菜浸提物可以作为植物源抑菌物质和果蔬保鲜剂应用。In order to understand the components andinhibitory mechanism of foodborne pathogens of the alcohol extracts from Allium tuberosurn, the GC/MS and filter paper were used. It appeared that there were ten elements in the alcohol extracts, and the highest content was sulfur ether. The effective of inhibitory of the alcohol extracts was correlated with the volume ratio of the extracts. PureAllium tuberosumextracts had the inhibitoryeffectsto all bacteria, and the strongest inhibitory activity was to escherichia coll. There was a significant difference among bacteria. There was no significant difference with 20% extracts on inhibition. The alcohol extracts from Alliurn tuberosum could be used forantibacterial substances in plant and fruit and vegetable preservative.

关 键 词：韭菜醇浸提物 抑菌作用 GC/MS 

分 类 号：TQ463.23[化学工程—制药化工] O615.45[理学—无机化学]