葛根提取液防腐性能的研究  

The study on preservative effects of the extracts from Pueraria

作　　者：杨志萍[1] 吴涛[1] 王博[1] 綦国红[1] 王岁楼[1] 

机构地区：[1]中国药科大学工学院食品质量与安全研究室,南京211198

出　　处：《中国食品添加剂》2016年第2期122-125,共4页China Food Additives

基　　金：江苏省普通高校研究生科研创新项目(2013CXLX13_311);中国药科大学中央高校基本科研业务费专项资金青年项目(2013ZJ13158)

摘　　要：以药食同源植物葛根为原料,选用金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、根霉、曲霉和酵母六种常见食品腐败菌为目标菌株,采用醇提的方式获得葛根提取液,对葛根提取液的防腐性能进行测定,确定了目标菌株的最低抑菌浓度（the minimum inhibition concentration,MIC）,并研究了pH和温度对其抑菌活性的影响。实验结果表明：葛根提取液对除酵母外的菌株都有一定的抑制作用,对不同目标菌株的MIC分别为0.0312g/mL（大肠杆菌、根霉）和0.0625g/mL（金黄色葡萄球菌、枯草芽孢杆菌和曲霉）;抑菌液具有良好的热稳定性,且在pH 3~5的范围内呈现出较好的抑菌作用。Preservative effect from medicinal and edible plants Pueraria was studied. Antibacterial liquid was extracted from Pueraria with ethanol refluxing,and the influence of several factors,including the minimum inhibition concentration（MIC）,temperature and p H were tested on six different common bacterial. The results indicated that Pueraria extraction showed obvious antimicrobial actions to targeted microorganisms except for Saccharomyces cerevisiae. The MIC for each bacterial was ：0.0312g/mL to Escherichia coli and Rhizopus,0.0625g/m L to Staphylococcus aureus,Bacillus subtilis and Aspergillums. It was also proved that the antibacterial liquid had good thermal stability and was effective at pH 3~5.

关 键 词：葛根 防腐 抑菌 MIC PH 热稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]