洋葱醇浸提物GC-MS分析及其对食品污染菌的抑制作用  

GC/MS Analysis and Inhibitory Action to Food Contamination of Alcoholic Extracts from Allium cepa L.

作　　者：李洪山[1] 张红[1] 申玉香[1] 董徐 

机构地区：[1]江苏盐城工学院,江苏盐城224051

出　　处：《中国调味品》2016年第5期33-36,共4页China Condiment

基　　金：江苏省苏北科技发展计划项目(BN2014131);盐城市农业科技项目(YKN2014003)

摘　　要：为了解洋葱浸提物的成分与抑菌作用,采用乙醇对洋葱进行浸提,并利用GC/MS进行成分分析和用滤纸片法来测定洋葱浸提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,醛酯类、硫醚类含量较高。浸提物抑菌作用的大小与其浓度有关,100%洋葱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,不同菌株之间的抑菌效果无显著性差异。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 and bacteriostatic action of alcohol extracts from Alliumcepa L.,GC/MS and filter paper method are used.It appears that there are ten elements in the alcohol extracts,and the higher content is aldehydo-ester and sulfur ether.The bacteriostatic action of alcohol extracts is related to its concentration,100% of extracts has the inhibitory action to Staphylococcus aureus,Salmonella sp.,Pseudomonas aeruginosa,Escherichia coli,Proteus mirabilis,there＇s no significant difference in the antibacterial effect among different strains.The antibacterial effect of 20% of extracts fromAllium tuberosum on different strains has no significant difference.The extracts fromAllium tuberosum could be used for the plant derived antibacterial substances and fruit and vegetable preservative.

关 键 词：洋葱醇浸提物 GC/MS 抑菌作用 

分 类 号：TS201.6[轻工技术与工程—食品科学]