野生酸浆根茎叶提取物的抑菌活性及其稳定性研究  

Antibacterial activity and stability of rhizome and leaf extract from wild Physalis

作　　者：贺怡琼 于宏伟[1] 史宝胜[2] 马雯[1] 郭润芳[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北农业大学园林与旅游学院,保定071000

出　　处：《食品科技》2016年第4期208-212,共5页Food Science and Technology

基　　金：河北省科技厅科技支撑计划项目(14236001D)

摘　　要：为开发一种天然的食品防腐剂,从野生酸浆根茎叶中提取了生物活性物质,并对该提取物的抑菌活性和稳定性进行了研究。结果表明,酸浆根茎叶提取物具有广谱抑菌效果,对于G^+、G^-均有抑菌作用,而且对G^+菌株的抑菌效果优于G^-菌株;对酵母菌也有一定的抑制作用。酸浆根茎叶提取物对金黄色葡萄球菌、单核细胞增生李斯特氏菌、大肠埃希氏菌、副溶血性弧菌4种指示菌的最小抑菌浓度(Minimum inhibitory concentration,MIC)依次为25、50、50和50 mg/mL,最小杀菌浓度(Minimum bactericidal concentration,MBC)均为50 mg/mL。酸浆根茎叶提取物的抑菌活性不受温度和pH的影响,稳定性好。酸浆根茎叶提取物作为天然的抗菌物质,具有广谱、稳定的抗菌效果,有较高的应用潜力和开发前景。This study aimed to identify a new natural food preservative,a bioactive compound was extracted from the rhizome and leaf of wild Physalis,and the extract applied to detect the antibacterial activity and stability.The results revealed the extract from Physalis had very wide antibacterial spectrum,which could inhibit both G~＋ and G^-,and exhibited stronger inhibition against G~＋ than G^-.The extract also could inhibit on yeast to a certain degree.The minimum inhibitory concentration（MIC） of the extract from Physalis to Staphylococcus aureus,Listeria monocytogenes,Escherichia coli and Vibrio parahemolyticus were 25,50,50,50 mg/mL respectively and minimum bactericidal concentration（MBC） were all 50 mg/mL.The antibacterial activity of the extract from Physalis was not affected by the change of temperature and pH,so it had high thermal and pH stabilities.All the results suggested that the extract from wild Physalis had a potential application as a natural antibacterial compounds and should be worthy of further study.

关 键 词：酸浆根茎叶提取物 抑菌活性 最小抑菌浓度 稳定性 

分 类 号：TS201.4[轻工技术与工程—食品科学]