洋葱汁对五种常见食源性病原细菌抑菌效果研究  

Antibacterial activity against five common foodborne pathogens of raw onion juice

作　　者：唐俊妮[1] 王琼[1] 韦吉敏 史辉[1] 汤承[1] 陈娟[1] 刘骥[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《西南民族大学学报（自然科学版）》2015年第3期277-284,260,共8页Journal of Southwest Minzu University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31371781);四川省应用基础项目(14JC0702);教育部新世纪人才支持计划(NCET-11-0847)

摘　　要：探讨两种不同颜色(紫皮洋葱和白皮洋葱)的生洋葱汁对五种常见食源性病原细菌(金黄色葡萄球菌、单增李斯特氏菌、沙门氏菌、志贺氏菌和大肠杆菌)的抑菌效果.通过制备两种不同颜色的生洋葱汁,首先采用顶空取样并结合GC-MS分析两种不同生洋葱汁的主要挥发性成分,随后采用液体培养和平板抑菌试验研究两种不同颜色的洋葱汁对五种食源性病原菌的抑菌效果.GC-MS的结果分析表明含硫化合物是洋葱原汁中的主要挥发性成分,达34种,硫醚类化合物占12种.液体培养试验表明两种不同品种的洋葱原汁对五种常见的食源性病原菌均具有一定的抑菌效果,在细菌生长早期(4-6 h)抑菌效果较明显,随着培养时间的延长,抑菌效果逐渐减弱(10-12 h).抑菌效果强弱与洋葱原汁浓度呈正相关.平板抑菌试验表明洋葱原汁对金黄色葡萄球菌和志贺氏菌有很强的抑菌效果,总的来说紫色洋葱汁的抑菌效果较好些.我们的研究结果表明生洋葱汁对常见的食源性病原细菌有一定的抑菌效果,为食品保鲜和食品保健等方面均有一定的指导意义.This study was to explore the antibacterial activity against five common foodborne pathogens （Staphylococcus aureus, Listeria monocytogenes, Salmonella, Shigella and Escherichia coli ）with two different types of raw onion juice （purple type onion and white type onion）. The raw onion juice was prepared by juice extractor. Volatile compounds of raw onion juice were extracted by 50/30 μm DVB/CAR/PDMS fiber and the extracts were detected by gas chromatography/mass spectroscopy. The anti- bacterial test was done in tryptic soy broth （TSB）and on tryptic soy agar（TSA）. The GC-MS results showed that organic sulfides were found to be the main volatile compounds with 34 kinds identified. The culture results showed that twd types of raw onion juice had a certain inhibitory effects against five common foodborne pathogens. The growth of five target pathogens was inhibited distinctly in the early period of enrichment（4-6 h）and the antibacterial activity weakened gradually as the growth extended（ 10- 12 h）. The antibacterial activity had a positive correlation with the concentration of raw onion juice. Agar methods showed that two types of raw onion juice had better inhibitory effects against S. aureus and Shigella than to other three bacteria. Purple onions were better than white ones. The results can provide scientific basis for further investigation of onion juice as food preservation a- gent.

关 键 词：洋葱汁 挥发性物质 食源性病原菌 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]